目的 为研究不同包装对运输后鲜食枣果实货架期品质特性的影响，以期筛选出适合蟠枣运输的包装材料。方法 以鲜食枣‘京沧1号’(蟠枣)果实为试材，采用生产上常用的6种贮运包装方式，常温运输4 d后，分析不同包装对运输后蟠枣果实品质和货架期的影响。结果 与对照(CK)相比，处理组包装均能提高蟠枣货架期和果实品质。CK组的蟠枣在货架期12 d时腐烂率为46%、质量损失率为4.8%、硬度为5.5 N、可溶性固形物含量(质量分数)为25%、可溶性糖含量(质量分数)为16.4%、可滴定酸含量(质量分数)为0.25%、抗坏血酸含量为900 mg/kg，而泡沫箱+0.05 mm厚的聚乙烯保鲜袋+冰袋+防震纸包装(T4)腐烂率为12%、质量损失率为3.3%、硬度为8.3 N、可溶性固形物含量为27.5%、可溶性糖含量为12.3%、可滴定酸含量为0.24%、抗坏血酸含量为2 600 mg/kg，可较好地维持果实硬度、可溶性固形物、可溶性糖、可滴定酸、抗坏血酸等果实品质指标。结论 综合各项指标得出，蟠枣运输包装方式中T2(纸箱+0.05 mm厚的聚乙烯保鲜袋+冰袋+防震纸)和T4效果较好，明显延缓蟠枣果实采后衰老，延长了货架期。

The work aims to study the effects of different packaging on the shelf life quality characteristics of fresh jujube fruit after transportation, so as to screen suitable packaging materials for the transportation of pan jujube. With fresh jujube 'Jingcang 1' (pan jujube) as the test material, six commonly used storage and transport packaging methods were used in production. After 4 days of transport at room temperature, the effects of different packaging on the quality and shelf life of pan jujube fruit after transport were analyzed. Compared with the control (CK), the test group could improve the shelf life and fruit quality of pan jujube. In the CK group, the 12 day decay rate of pan jujube was 46%, the weight loss rate was 4.8%, the hardness was 5.5 N, the content of soluble solids was 25%, the content of soluble sugar was 16.4%, the content of titratable acid was 0.25%, and the content of ascorbic acid was 900 mg/kg; While for foam box+0.05 mm thick polythene fresh-keeping bag +ice bag+shock-absorbing paper packaging (T4), the decay rate was 12%, the weight loss rate was 3.3%, the hardness was 8.3 N, the content of soluble solids was 27.5%, the content of soluble sugar was 12.3%, the content of titratable acid was 0.24%, and the content of ascorbic acid 2 600 mg/kg, which could better maintain the fruit hardness, soluble solids, soluble sugar, titratable acid, ascorbic acid, indexes of fruit quality. Based on various indicators, T2 (cardboard box+0.05 mm thick polythene fresh-keeping bag +ice bag +shock- absorbing paper) and T4 have better effects on the transportation packaging of pan jujube, significantly delay post-harvest fruit decay and extend shelf life.