涂膜保鲜剂通常是将蜡、天然树脂、脂类、明胶、淀粉、多糖等成膜物质配制成适当浓度的水溶液或乳浊液,采用浸渍、喷洒等方法施于果蔬表面,风干后形成一层薄薄的透明膜,用以增强果蔬表皮层的防护作用,抑制果实呼吸,降低由于水分蒸发而导致的皱缩萎蔫,抑制微生物的人侵,防治腐败变质。SPE蔗糖酯是用蔗糖和食用油脂为原料,经过酯交换反应制成的无毒无害的新型食品添加剂。本文应用SPE M糖酯配制成不同浓度的水溶液,对圣女果进行涂膜,室温下贮藏,以观察SPE蔗糖酯对圣女果的保鲜效果 Film preservatives are usually formulated into appropriate concentrations of aqueous solution or emulsion of wax, natural resin, lipid, gelatin, starch, polysaccharides and other film-forming substances, applied to the surface of fruits and vegetables by dipping, spraying and other methods to form a Thin layer of transparent film to enhance the protective effect of the epidermis of fruits and vegetables, inhibit fruit respiration, reducing shrinkage wilting due to evaporation of water, inhibit the invasion of microorganisms, prevent spoilage. Sucrose ester is a non-toxic and harmless new food additive made from sucrose and edible oil as raw materials after transesterification. In this paper, SPE M sugar esters formulated into different concentrations of aqueous solution, the Santa fruit coating, stored at room temperature, in order to observe the effect of SPE sucrose ester on the Santa fruit preservation effect