目的 探究不同包装方式对油麦菜贮藏品质的影响。方法 以油麦菜为实验材料，采后分别装入泡沫箱(CK)、泡沫箱+蓄冷剂(T1)、温控箱(T2)、温控箱+蓄冷剂(T3)，每隔5 d测定油麦菜的营养成分、生理生化指标和抗氧化酶活性，同时监测箱内的温度。结果 CK、T1、T2、T3组温度分别为(4.06±0.07)℃、(3.61±0.05)℃、(3.72±0.04)℃、(3.49±0.03)℃，与其他处理相比，T3组温度较低，且波动范围最小;此外，T3处理组能够减缓质量损失率上升、抑制Vc氧化和叶绿素降解、延缓MDA积累、抑制PPO活性升高、维持POD、SOD、CAT活性，有效提高了油麦菜的贮藏品质，并延长了货架期。结论 “温控箱＋蓄冷剂”的包装方式能较好地维持油麦菜的采后贮藏品质。

The work aims to explore the effect of different packaging methods on the storage quality of Lactuca sativa. Lactuca sativa was used as experimental material and packed into foam box (CK), foam box + coolant (T1), temperature control box (T2), temperature control box + coolant (T3). The nutritional composition, physiological and biochemical indexes and antioxidant enzyme activities of the Lactuca sativa were measured every 5 days. At the same time, the temperature inside the box was also measured. The temperature of CK, T1, T2 and T3 groups was (4.06±0.07) ℃, (3.61±0.05 ℃, (3.72±0.04) ℃, (3.49±0.03) ℃. Compared with other treatment groups, the temperature of T3 group was lower and the fluctuation range was the smallest. In addition, T3 treatment group was able to slow down the increase of weight loss rate, inhibit the oxidation of Vc and degradation of chlorophyll, and delay the accumulation of MDA, inhibit the increase of PPO activity and maintain the activities of POD, SOD and CAT, which effectively improved the storage quality of Lactuca sativa and prolonged its shelf life. The packaging method of "temperature control box + coolant" can better maintain the postharvest storage quality of Lactuca sativa.