目的 比较生物全降解保鲜袋和普通市售保鲜袋对香蕉保鲜效果的差异，证明生物全降解袋的优越性，以期为果蔬保鲜包装材料的研发及果蔬保鲜提供参考。方法 研发生物全降解保鲜袋，并以香蕉为原料，通过运用生物全降解袋和普通市售保鲜袋作为对照进行低温保鲜实验，每隔3 d进行观察，并记录实验过程中香蕉表观、质量损失率、色度、硬度、糖度和感官等指标的变化。结果 相较于市售保鲜袋，生物降解袋能有效抑制香蕉表面斑点的出现和发展，保持较好的外观，并且能延缓香蕉果肉硬度的下降，维持果肉质地，贮藏期间感官评分也整体更高;但生物降解袋质量损失率高，且贮藏前期香蕉糖度下降较快。结论 生物降解袋能更好维持15 ℃贮藏条件下香蕉的品质，具有更优的抑菌功能性。

The work aims to compare the differences between biodegradable fresh-keeping bags and ordinary commercial fresh-keeping bags on banana preservation, and to prove the superiority of biodegradable bags, in order to provide reference for the research and development of fruit and vegetable fresh-keeping packaging materials as well as fruit and vegetable preservation. Biodegradable fresh-keeping bags were developed. With bananas as raw materials, biodegradable bags and ordinary commercial fresh-keeping bags were used to form a control for low-temperature preservation experiments. The changes of banana appearance, weight loss rate, color, hardness, sugar content and sensory indexes were recorded every three days. Compared with commercial fresh-keeping bags, biodegradable bags could effectively inhibit the appearance and development of spots on the surface of bananas, maintain a better appearance, delay the decline of banana pulp hardness, maintain the texture of the pulp, and have a higher sensory score during storage. However, the weight loss rate of biodegradable bags was high, and the sugar content of bananas decreased rapidly in the early stage of storage. In conclusion, biodegradable bags can better maintain the quality of bananas under storage conditions of 15 °C, and have better antibacterial function.