目的 确定甜玉米的微孔包装参数及其保鲜效果。方法 在 40 μm 厚的聚乙烯（PE）保鲜袋（35 cm×55 cm）上制备不同数量的微孔， 孔径为（0.18±0.005）mm， 孔的数量分别为2， 3， 6， 9， 20， 50个。采用微孔袋对甜玉米进行包装， 检测在0 ℃下贮藏时不同时间袋内的气体浓度， 抽样分析甜玉米的营养指标、 乙醇含量及感官品质。结果 甜玉米贮藏前期呼吸旺盛， 后期呼吸强度下降， 呼吸强度的变化会引起包装袋内氧气和二氧化碳浓度的波动； 低氧或高二氧化碳有利于保持甜玉米中可溶性固形物、 Vc含量和可溶性糖含量， 但易造成乙醇的积累和异味的产生。结论 在40 μm厚的PE保鲜袋上制备 6 个直径为（0.18±0.005）mm的微孔， 对甜玉米的保鲜效果最佳， 贮藏 14 d， 能保持良好的品质。

To determine the micro-perforation packaging parameter as well as the preservation effects for sweet corn. Micro-perforated Polyethylene （PE） bags （35 cm×55 cm）of 40 μm thickness with different numbers of perforations were prepared. The pore size was（0.18±0.005）mm, and the numbers were 2, 3, 6, 9, 20 and 50, respectively. Sweet corns were packaged with the prepared micro-perforation bags and stored at 0 ℃ . O2 and CO2 concentrations in the headspace of packaging were checked, and nutrition indexes, ethanol concentration and sensory quality were analyzed. The respiration rate of sweet corn during the early stage of storage was much higher than that during the late stage, which led to the fluctuation of oxygen and carbon dioxide concentrations in the headspace of packaging. Low oxygen and/or high carbon dioxide concentration was favorable for keeping higher total soluble solid, Vc and soluble sugar concentration in sweet corn but was liable to accumulation of ethanol and production of off-flavor. PE packaging film of 40 μ m thickness with 6 perforations with a diameter of (0.18±0.005) mm had the best preservation effects for sweet corn storage with fine quality for up to 14 days.