目的 研究0 ℃冷藏温度下不同薄膜包装对水蜜桃品质的影响，得出更加适合水蜜桃贮藏保鲜的包装方式。方法 采用0.035 mm防雾型流延聚丙烯膜、0.025 mm聚氯乙烯膜、0.03 mm微孔膜和0.03 mm聚乙烯膜包装水蜜桃，测定在0 ℃下贮藏48 d的品质变化。结果 0 ℃条件下贮藏48 d后，流延性聚丙烯膜对水蜜桃的保鲜效果最好，其感官评分为6.83，失重率、硬度、相对电导率分别为2.16%，56.33 N，38.11%，可溶性固形物、可滴定酸、可溶性糖的质量分数分别为10.2%，0.16%，6.05%，100 g水蜜桃中含维生素C 8.11 mg。结论 薄膜包装能显著抑制水蜜桃在冷藏期间失重率和相对电导率的升高，延缓可溶性固形物、可滴定酸、可溶性糖和维生素C含量的降低，保持较高的感官评分，防雾型流延聚丙烯膜包装的水蜜桃品质最好。

The work aims to obtain the most suitable packaging solution for juicy peach through researching the effect of different film packaging on the quality of juicy peach at 0 ℃. Juicy peaches were packaged with 0.035 mm anti-fogging CPP film (CPP), 0.025 mm polyvinyl chloride film (PVC), 0.03 mm micro porous film (MF) and 0.03 mm polyethylene film (PE) respectively, and stored at 0 ℃ for 48 days. After 48 days stored at 0 ℃, the quality of juicy peaches with CPP film package was the best. The sensory evaluation was 6.83; weight loss, firmness and relative electric conductivity were 2.16%, 56.33 N and 38.11% respectively; soluble solid, titratable acid and soluble sugar content were 10.2%, 0.16% and 6.05% respectively; and 8.11 mg vitamin C is contained in 100 g juicy peach. In conclusion, film packaging can effectively restrain the increase of weight loss ratio and relative electric conductivity, and delay the decrease of soluble solid, titratable acid, vitamin C and soluble sugar content and keep high sensory evaluation of juicy peaches during cold storage. CPP film is the best to keep the quality of juicy peaches.