该研究用大豆分离蛋白（Soy Protein Isolate, SPI）涂膜剂、乳清蛋白（Whey Protein Isolate, WPI）涂膜剂和SPI-WPI复合涂膜剂处理“红美人”柑橘，以不作处理为对照（Control Check, CK）组，观测果皮微观形貌，测定果实贮藏期间品质变化。实验表明，三组涂膜组腐烂指数、失重率始终低于CK组。贮藏14 d，CK组腐烂指数为6.66%，SPI组为3.33%，WPI组和SPI-WPI组无腐烂现象；贮藏超过35 d，CK组腐烂指数超过20%，失重率达16.15%，显著高于涂膜组。涂膜组可溶性固形物（Total Soluble Solid, TSS）值、可滴定酸（Titratable Acid, TA）含量变化过程滞后CK组1~2 周，贮藏14 d，涂膜组TSS值上升0.77%~1.70%，而CK组TSS值不再上升；贮藏21 d，CK组TA含量达到低值6.29 g/L，而涂膜组TA值分别为8.48、8.03、8.79 g/L，显著高于CK组。涂膜组Vc、总酚和类黄酮含量变化幅度小于CK组。扫描电镜成像表明蛋白涂膜剂在柑橘表面形成光滑致密膜，覆盖角质层上气孔，从而增强光泽度、放缓代谢水平。蛋白涂膜剂可延长“红美人”柑橘贮藏时间，提高果实耐贮性，WPI和SPI分别在贮藏前期和贮藏后期展现良好的保鲜效果，SPI-WPI介于两者。

A soy protein isolate (SPI) coating agent, whey protein isolate (WPI) coating agent, and SPI-WPI composite coating agent were used to preserve the Citrus reticulata variety “Hong Mei Ren.” In addition, a control group (CK) with no treatment was established for comparison and evaluation of preservation performance. The microscopic morphology of the peel was observed, and the storage quality of the fruit was measured. The results showed that the decay indices and weight loss rates of the three treatment groups were lower than those of the CK group. After 14 days of storage, the decay index of the CK group was 6.66%, and that of the SPI group was 3.33%. There was no decay in the WPI and SPI-WPI groups. After storage for more than 35 days, the decay index of the CK group exceeded 20%, and the mass loss rate reached 16.15%. These values were significantly higher than those of the treatment groups. Changes in the total soluble solid (TSS) value and titratable acid (TA) content in the treatment groups lagged behind those in the CK group by 1~2 weeks. After 14 days of storage, the TSS values in the treatment groups increased by 0.77%~1.70%, whereas the TSS value of the CK group no longer increased. After storage for 21 days, the TA content of the CK group reached a minimum of 6.29 g/L, whereas the TA values of the treatment groups were 8.48, 8.03, and 8.79 g/L, respectively, significantly higher than those in the CK group. Changes in the vitamin C, total phenolic, and flavonoid contents in the treatment groups were lower than those in the CK group. Scanning electron microscopy imaging revealed that the protein coating agents formed smooth and dense films on the fruit surface, covering the pores on the cuticle, and thereby enhancing gloss while slowing metabolism. The storage period of the C. reticulata variety “Hong Mei Ren” can be prolonged by protein coating agents to enhance the storage tolerance of the fruit. WPI and SPI show good preservation effects in early and late storage stages, respectively, whereas the performance of SPI-WPI was intermediate.