该研究采用纳他霉素与琼脂进行复配制备抗菌保鲜膜，探究不同湿度对抗菌膜的力学性能及阻隔性的影响，并评价了抗菌膜对鲜切哈密瓜的保鲜效果，得出以下结果，随着纳他霉素含量的增加，抗菌膜对黑曲霉和酿酒酵母的抑菌直径从0 mm增加到约28 mm。在20%、50%及90%的相对湿度条件下，随着纳他霉素含量的增加，抗菌膜的透氧系数存在显著差异（P<0.05）。当纳他霉素含量为0.66%（m/m），抗菌膜的抗拉强度分别为24.20、17.05、5.73 MPa，将该抗菌膜结合包装设计对鲜切哈密瓜进行保鲜研究，结果表明，在4 ℃和20 ℃的条件下，当储藏14 d和72 h时，抗菌膜组的菌落数为9.26 lg CFU/g和9.12 lg CFU/g明显低于其他处理组，并且能减缓可溶性固形物及硬度的降低速率。因此，试验制备的包装膜具有一定的抑菌功能并且能延长鲜切哈密瓜的货架期。

The use of natamycin and agar in the preparation of antifungal food wraps was investigated by studying the effects of humidity on the mechanical properties, the permeability of the antifungal wraps, and the freshness preservation performance of the wraps for freshly cut Hami melon. Increasing the natamycin content resulted in an increase in the antibacterial diameter against Aspergillus niger and Saccharomyces cerevisiae from 0~ 28 mm. Under relative humidities of 20%, 50%, and 90% and an increasing natamycin content (P<0.05, the oxygen permeability coefficient of the antifungal wrap varied significantly, and a natamycin content of 0.66 % was associated with tensile strengths of 24.20, 17.05, and 5.73 MPa at different humidities. Freshness preservation was evaluated by packaging freshly cut Hami melon in the prepared antifungal wraps, with results showing colony counts of 9.26 lg CFU/g and 9.12 lg CFU/g for fruit stored over 14 d and 72 h at 4 ℃ and 20 ℃, respectively, which were significantly lower than those obtained for other experimental groups. The wraps were also observed to decrease the reduction rate of soluble solid contents and improve fruit firmness, with reasonable antifungal function and the ability to prolong the shelf life of freshly cut Hami melon.

大庆市指导性科技计划项目（zd-2021-77）；黑龙江八一农垦大学自然科学人才支持计划（ZRCPY202108）；黑龙江省大学生创新创业训练计划项目（202110223051）；国家科技部支撑计划项目（2015BAD16B05）