目的 以槟榔为实验材料，基于气调贮藏（O2和CO2的体积分数均为4%）技术，探究壳聚糖结合脱氢乙酸钠涂膜对槟榔的保鲜效果。方法 采用不同质量分数壳聚糖溶液（0，0.5%，1.0%，1.5%）结合质量浓度为50 mg/L的脱氢乙酸钠对槟榔进行涂膜，测定其在气调贮藏期间对槟榔感官品质、腐烂率、营养品质的影响。结果 涂膜后的槟榔各项品质显著优于未涂膜槟榔。结论 经壳聚糖（0.5%）/脱氢乙酸钠（50 mg/L）涂膜后的槟榔在贮藏期30 d内能保持良好的品质，能延缓果皮变黄。

The work aims to investigate the fresh-keeping effect of chitosan and sodium dehydroacetate coating on the betel nut based on modified atmosphere storage (the volume fractions of O2 and CO2 are 4%), with betel nut as the experimental material. The betel nuts were coated with chitosan solution of different mass fractions (0, 0.5, 1.0, and 1.5) combined with 50 mg/L (mass concentration) sodium dehydroacetate. The sensory quality, rot rate and nutritional quality of betel nuts during the modified atmosphere storage were tested. The quality of coated betel nut was significantly better than that of uncoated betel nut. The betel nut coated with chitosan (0.5%)/sodium dehydroacetate (50 mg/L) can maintain good product quality during the 30 days storage period and delay the yellowing of the peel.