目的 实现板栗便捷高效的保鲜。方法 以不同质量分数的疏水基材漂白紫胶与亲水基材海藻酸钠进行复配，并添加防腐剂山梨酸钾，对板栗进行涂膜保鲜，监测贮藏期间板栗理化指标和营养成分的变化。结果 常温条件下涂膜处理降低了板栗的质量损失率、霉变率、虫果率和石灰化指数，同时降低了板栗的呼吸强度，减少了板栗中淀粉和维生素C等营养成分的损耗。其中质量分数为7%的漂白紫胶与1%的海藻酸钠共混涂膜保鲜效果最佳，在贮藏第25天，该处理组板栗的质量损失率、霉变率、虫果率与空白对照组相比分别降低了44.00%、56.20%、63.88%，淀粉含量、维生素C含量分别提高了28.84%、11.16%。结论 漂白紫胶/海藻酸钠复合涂膜可以减少板栗贮藏期间的代谢损耗、维持贮藏品质、降低营养损失，本研究为板栗涂膜保鲜技术的研发提供了科学依据。

The work aims to achieve convenient and efficient preservation of chestnuts. Bleached shellac with different mass fractions of hydrophobic substrate was mixed with sodium alginate as a hydrophilic substrate, and a preservative potassium sorbate was added to prepare a composite coating preservative for the storage and preservation of chestnuts. Changes in physical and chemical indexes and nutritional components of chestnuts during storage were monitored. The results showed that coating treatment at room temperature reduced the weight loss rate, moldy rate, insect fruit rate, and calcification index of chestnuts, while also reducing the respiratory intensity of chestnuts and slowing down the consumption of nutrients such as starch and vitamin C. The composite coating with a mass fraction of 7% bleached shellac and 1% sodium alginate had a better preservation effect on chestnuts. On the 25th day of storage, the weight loss rate, moldy rate, and insect fruit rate of the treated group were reduced by 44.00%, 56.20%, and 63.88% compared with the blank control group, respectively. The starch content and vitamin C content were increased by 28.84% and 11.16%, respectively. Bleached shellac/sodium alginate composite coating could reduce metabolic consumption during chestnut storage, maintain storage quality, and reduce nutritional loss. This study provides a scientific basis for the development of chestnut coating preservation technology.