目的 对比不同包装材料对伽师西梅在冷藏条件下的保鲜效果，推荐伽师西梅采后最佳的保鲜包装方式。方法 西梅采收后，选取4种市售常用的保鲜袋:无纺布袋、无纺布聚乙烯双层复合打孔袋(无纺布PE打孔袋)、聚乳酸可降解袋(PLA袋)、聚乙烯袋(PE袋)分别进行包装，在(0±0.5)℃的冷库中冷藏90 d，每隔30 d定期取样测定西梅外观、颜色、硬度、滋味及抗坏血酸含量等，进行综合分析确定出最佳保鲜包装方式。结果 无纺布袋和无纺布PE袋打孔袋在保湿、护色方面效果不佳，不能有效抑制果实呼吸代谢。而PLA袋可以保持较高的甜度和可滴定酸含量，但相较于PE袋，其在维持含水率、抗坏血酸、总酚和原花青素含量方面略显不足。结论 PE袋在保鲜效果上表现突出，能有效减缓果实色泽变化，同时保持伽师西梅良好的风味和品质，为伽师西梅产业的保鲜提供参考。

The work aims to compare the preservative effects of various packaging materials on refrigerated Jiashi prunes and recommend the optimal preservation and packaging method for post-harvest Jiashi prunes. Four types of commonly used fresh-keeping bags—non-woven bags, non-woven PE double-layer composite perforated bags (non-woven PE perforated bags), polylactic acid (PLA) degradable bags, and polyethylene (PE) bags—were utilized to package prunes after harvest. These packages were then refrigerated at (0±0.5) ℃ for a 90-day period, with regular sampling every 30 d to assess appearance, color, hardness, taste, and ascorbic acid content of prunes. Through comprehensive analysis, the most effective preservation and packaging method was determined. The non-woven bags and non-woven PE perforated bags demonstrated suboptimal performance in moisturizing and color protection, failing to effectively inhibit fruit respiration and metabolism. Although PLA bags preserved high levels of sweetness and titratable acids, they slightly lagged behind PE bags in maintaining moisture content, ascorbic acid, total phenols, and proanthocyanidins. PE bags have outstanding effect in the preservation, which can effectively slow down the change of fruit color, while maintaining good flavor and quality, and provide a practical basis for the preservation of Jiashi prune industry.