目的 介绍影响鲜湿面货架期的影响因素及其贮藏保鲜技术的研究进展，为鲜湿面在食品工业上的应用提供一定的思路和依据。方法 概述影响鲜湿面货架期的因素，总结鲜湿面贮藏保鲜技术的国内外现状，以及物理保鲜技术、化学保鲜技术、包装技术及其复合保鲜技术对鲜湿面品质的影响和货架期的比较，并对鲜湿面保鲜技术进行展望。结果 复合保鲜技术对鲜湿面品质和货架期的改善优于单一保鲜技术。结论 复合保鲜技术具有协同促进作用，延长了食品货架期，具有更广阔的研究前景。

The work aims to introduce the research progress on shelf life influencing factors and fresh-keeping technology of fresh wet noodles during storage, so as to provide ideas and basis for the application of fresh wet noodles in food industry. The factors influencing the shelf life of fresh wet noodles were overviewed and the research progress of fresh-keeping technology at home and abroad was summarized. The influence of physical fresh-keeping technology, chemical fresh-keeping technology, packaging technology and compound fresh-keeping technologies on the quality of fresh wet noodles was analyzed and the corresponding shelf lives were compared. Then, the fresh-keeping technology of fresh wet noodles was prospected. The improvement of quality and shelf life of fresh wet noodles by compound fresh-keeping technology was better than that by single fresh-keeping technology. The compound fresh-keeping technology has a synergistic promoting effect. It can prolong the shelf life of food, and has a broader research prospect.