目的 延长火龙果在常温（25±1）℃条件下的货架期。方法 使用智能缓释杀菌薄膜和高透气性硅窗薄膜制备多功能集成保鲜袋 （AP）， 并对新鲜火龙果进行保鲜实验。通过对保鲜袋的顶空气体组成、 火龙果的硬度、 总可溶性固形物含量、 可滴定酸 （TA） 含量和维生素C含量的测定， 研究AP多功能集成保鲜膜对火龙果的保鲜效果。结果 在常温下， 裸放火龙果的货架期为6 d， 而AP多功能集成保鲜袋内火龙果的货架期可以延长4 d， 并且可以较好地保持火龙果的品质。结论 AP膜可有效减缓硬度的降低及水分损失， 同时可溶性固含量和总酸值均高于对照组。

In order to extend the shelf life of Pitaya at room temperature (25±1) ℃, we studied the preservation of fresh pitaya using the AP multi-functional integrated storage bags prepared with intelligent hydrogel antiseptic film and highly permeable silicon window film. We tested the top air composition of the storage bags, the firmness of pitaya, the total soluble solid content, the total acid and the vitamin C content to investigate the preservation effect of the AP multi-functional integrated preservative film on pitaya. The results showed that at room temperature, the shelf life of pitaya without package was six days, while its shelf life could be extended by 4 days when stored in the AP multi-functional integrated storage bags, and it could better keep the overall quality of pitaya. AP could effectively reduce the decrease of hardness and the water loss, at the same time, the total soluble solid content, total acid of AP were higher than the control group.