目的 满足海洋航行人员对特殊果蔬的营养需求，开发新型环保保鲜薄膜配方，以延长果蔬的储存时间。方法 通过调整淀粉/可生物降解树脂/增塑剂的比例，制备热塑性淀粉/聚烯烃(TPS/PE)薄膜，并开发各种环保的保鲜膜配方，如水溶解薄膜和生物降解薄膜。实验使用了4种配方的薄膜对5种常见的蔬菜进行保鲜测试，主要通过监测蔬菜的失水率和黄化率来评估薄膜的保鲜性能。结果 保鲜膜中蔬菜的腐烂率(失水率和黄化率)明显低于传统储存方法。5种易腐蔬菜的平均储存期可达55 d，腐烂率不超过15%。结论 4种保鲜薄膜均有良好的果蔬保鲜作用。

The work aims to develop a new environmentally friendly fresh film formula to extend the storage and supply time of fruits and vegetables, thus ensuring the nutritional demand of marine navigation personnel for special fruits and vegetables. By adjusting the ratio of starch/biodegradable resin/plasticizer, the thermoplastic starch/polyolefin (TPS/PE) films were prepared, and various environmentally friendly plastic film formulas were developed, including dissolved films and biodegradable films. Five common vegetables subject to four film formulas were tested for preservation effect. The preservation performance of the films was evaluated mainly by monitoring the water loss rate and yellowing rate of the vegetables. The decay rate (water loss rate plus yellowing rate) of vegetables in plastic film was significantly lower than that by traditional preservation method. The average preservation period of the five perishable vegetables was up to 55 d, and the decay rate did not exceed 15%. To sum up, the four kinds of preservation film have a good effect on fruit and vegetable preservation.