为了提高蓝莓保鲜效果，该研究制备含有不同质量浓度鱼腥草提取液的抗菌复合膜。实验测试薄膜的拉伸强度、断裂伸长率、光线透过率、水蒸气透过率和抗菌率，并将蓝莓果实涂膜处理后存储于4 ℃冷藏条件下，测定各组蓝莓果实的硬度、失重率、总可溶固体物（TSS）、可滴定酸（TA）、花青素含量、抗坏血酸（Vc）含量、丙二醛（MDA）含量和多酚氧化酶（PPO）活性等指标。研究发现：当鱼腥草提取液浓度为0.06 g/mL时，抗菌率提高至77.40%，薄膜拉伸强度提高至21.92 MPa，断裂伸长率为17.13%，光线透过率为80.20%，水蒸气透过率为2.55×10-10 g/(m•s•Pa)，综合性能表现最佳；经20 d贮藏后，蓝莓果实的硬度为1.17 kg/cm2，失重率为5.80%，可溶性固形物为0.13%，可滴定酸降低至4.57×10-2 mmol/g，花青素含量提高至2.40 mg/g，Vc含量为19.50 mg/100 g，丙二醛含量为13.30 μmol/g，多酚氧化酶活性为3600 U/(min•mg)。研究表明：添加0.06 g/mL鱼腥草提取液能有效提升抗菌复合膜的综合性能，对蓝莓具有较好的保鲜效果，可以有效地维持蓝莓果实品质，延长货架期近10 d。

In order to improve the preservation of blueberries, antibacterial composite films containing different concentrations of Houttuynia cordata extracts were prepared in this study. The tensile strength, elongation at break, light transmittance, water vapor transmittance and antibacterial rate of the films were examined. The blueberry fruits were coated with a film and stored under refrigeration conditions (at 4 ℃), and the indices such as firmness, weight loss, total soluble solids (TSS), titratable acid (TA), content of anthocyanins, ascorbic acid (Vc) content, malondialdehyde (MDA) content and polyphenol oxidase (PPO) activity were determined.. The study showed that when the concentration of Houttuynia cordata extract was 0.06 g/mL, the antibacterial rate increased to 77.40%, the tensile strength of the film increased to 21.92 MPa, the elongation at break was 17.13%, the light transmittance was 80.20%, and the vapor transmission rate was 2.55×10-10 g/(m•s•Pa), indicating the best overall performance; after 20 days of storage, the firmness of the blueberry fruit was 1.17 kg/cm2, the weight loss rate was 5.80%, and TSS content was 0.13%, TA was reduced to 4.57×10-2 mmol/g, the anthocyanin content increased to 2.40 mg/g, Vc content was 19.50 mg/100 g, MDA content was 13.30 μmol/g, PPO activity was 3600 U/min•mg. The research has shown that the addition of Houttuynia cordata extract at 0.06 g/mL could effectively improve the comprehensive performance of the antibacterial composite film, provide a greater preservative effect on blueberries, thus effectively maintain the quality of blueberries and extend their shelf life by almost 10 days.

黑龙江省自然科学基金项目（LH2021C016）；中央高校基本科研业务费专项资金项目（2572017CB05）