目的 研发一种以丁香精油为抑菌剂的涂布纸箱，并研究不同浓度丁香精油对水蜜桃保鲜效果的影响。方法 将不同浓度的丁香精油与聚乙烯醇涂布到瓦楞纸板上制备成涂布纸箱，测试抗菌纸板对灰霉、交链孢、黑曲霉的熏蒸抑菌效果；并以水蜜桃为研究对象，研究不同浓度丁香精油对水蜜桃保鲜效果的影响。结果 抗菌纸板的抑菌率随着丁香精油浓度的增加而逐渐增强，丁香精油涂布纸箱可明显降低水蜜桃的腐烂率，并维持其感官品质，贮藏13 d 后，体积分数为0.6%的丁香精油涂布纸箱对水蜜桃的保鲜效果最佳，其感官品质分数为6.2，腐烂率仅为26%。结论 丁香精油涂布纸箱对灰霉、交链孢霉、黑曲霉等霉菌具有抑制作用，可减缓水蜜桃的腐烂，延长其货架寿命4~5 d。

The work aims to research and develop the coated carton with clove essential oil as the bacteriostatic agent, and study the influence of different concentrations of clove essential oil on the fresh-keeping effect on juicy peaches. The coated carton was prepared by applying different concentrations of clove essential oil and polyving akohol on corrugated board. The antimicrobial effect of antibacterial cardboard on botrytis cinerea, alternaria alternata and aspergillus niger was tested. With juicy peaches as the study object, the influence of different concentrations of clove essential oil on the fresh-keeping effect of juicy peaches was studied. The antimicrobial rate of antibacterial cardboard was improved with the increase in the concentration of clove essential oil. The carton coated with clove essential oil could obviously reduce the decay rate of juicy peaches and maintained the sensory quality of juicy peaches. After storage for 13 days, the juicy peaches stored in carton coated with 0.6% clove essential oil presented the best quality, its sensory quality score was 6.2, and its decay rate was only 26%. It is concluded that molds such as botrytis cinerea, alternaria alternata and aspergillus niger can be inhibited by carton coated with clove essential oil, which can reduce the decay of juicy peach and extend its shelf life for 4~5 days.