目的 阐明果蔬包装用微孔膜的透气机理并建立相关理论透气模型，以便指导果蔬气调包装设计(开孔方案)。方法 运用热力学原理和气体分子动力学理论分析气体分子分别在微孔和高分子薄膜分子缝隙中的扩散机理，并以此建立微孔膜透气理论模型;通过检测分析微孔包装袋内O2浓度变化，验证该理论模型的有效性;通过樱桃腐烂率测试证明该模型有助于樱桃的储藏。结果 根据理论模型设计的微孔包装袋内的实测O2浓度与预设浓度非常接近，且该包装袋内的樱桃腐烂率最低。结论 该理论模型能较好地表征O2分子在微孔膜中的扩散机理，根据其设计的微孔气体包装能够有效延长果蔬货架期。

The work aims to expound the ventilation mechanism of microporous film for fruit and vegetable packaging and established a relevant theoretical ventilation model to guide the design of modified atmosphere packaging (opening scheme) for fruits and vegetables. The diffusion mechanism of gas molecules in the gaps of microporous and polymeric films was analyzed by thermodynamics and gas molecular dynamics theory, and a theoretical model of permeability of microporous films was established on this basis. The validity of the theoretical model was verified by detecting and analyzing the change of O2 concentration in the microporous packaging bag. The results of the cherry rot rate test showed that the model was helpful for cherry storage. The measured O2 concentration in the microporous bag designed according to the theoretical model was very close to the preset concentration, and the cherry decay rate in the bag was the lowest. In conclusion, the theoretical model can well characterize the diffusion mechanism of O2 molecules in microporous membranes, and the designed microporous gas packaging can effectively extend the shelf life of fruits and vegetables.