目的 研究采前喷施丁香提取液结合壳聚糖对蓝莓贮藏品质的影响。方法 以蓝莓为材料，采用3种处理方法(丁香提取液、壳聚糖、丁香提取液结合壳聚糖)对采后蓝莓进行低温((1±0.5)℃)贮藏，并设置对照组，研究不同处理方式对蓝莓贮藏品质变化的影响。结果 与对照组比较，处理组均能够延缓蓝莓的生理代谢，其中采前喷施丁香提取液结合壳聚糖的复合保鲜液对蓝莓的保鲜效果优于单独处理，能够更好地降低采后蓝莓的腐烂率、呼吸强度和乙烯生成速率，抑制果实的硬度、可溶性固形物含量、花色苷含量的下降，保持蓝莓的多聚半乳糖醛酸酶、过氧化氢酶和脂氧合酶活性，并且显著降低采后蓝莓果实表面的霉菌和酵母菌的菌落总数(P＜0.05)。结论 采前喷施丁香提取液结合壳聚糖对采后蓝莓果实的贮藏效果最好，能够明显降低蓝莓果实的生理代谢，保持更好的贮藏品质。

This paper aims to study the effect of preharvest spraying mixture of clove extract and chitosan on the storage quality of blueberry. Blueberries were used as experimental materials, the control (CK) and three treatments (clove extract, chitosan, mixture of clove extract and chitosan) were used to store blueberries at low temperature (1±0.5)°C, and the effects of different treatments on the storage quality of blueberries were studied. Compared with the control group, the treatment group could delay the physiological metabolism of blueberries. The fresh-keeping effect of mixture of clove extract and chitosan was better than that of the single treatment before the treatment, could better reduce the decay rate, respiratory intensity and ethylene production rate of blueberries, and could also better inhibit the firmness, soluble solid content and anthocyanin content of the fruit. The results showed that PG activity, CAT activity and LOX activity of blueberries were maintained, and the total number of fungi and yeast colonies on the surface of blueberry fruit was significantly reduced (P<0.05). Preharvest spraying mixture of clove extract and chitosan had the best storage effect on postharvest blueberry fruit, which could significantly reduce the physiological metabolism of blueberry fruit and maintain better storage quality.