立足广西资源优势，从以往把水果保鲜视为采后保鲜的单项技术转变为涵盖采前和采后保鲜的系统工程。采用"一锅法"在新溶剂体系及温和的条件下，制备甲壳素/变性淀粉保鲜材料。以材料微结构变化为研究的切入点，以审视那些在常规抗菌性或阻隔性等保鲜基础研究中容易被忽略的问题，采用新的技术手段- - 正电子湮没技术和拉曼光谱技术，研究材料微结构的演化行为，探明并通过建模描述甲壳素/变性淀粉保鲜材料等天然多糖材料在水果保鲜过程中微结构变化与保鲜性能的变化规律以及两者之间的关系，从微观结构缺陷和界面相互作用等深层次因素揭示天然多糖材料的保鲜机理和演化过程。获得具有保鲜功能的多糖保鲜材料，为基于材料微结构视角的保鲜机理和天然多糖老化过程的研究提供新思路和方法，为水果保鲜和可再生资源的增值利用提供有力的技术支持，为天然多糖的开发利用以及地方产业与地方经济发展提供参考和指导，具有较好的应用发展前景。

Fresh fruits and vegetables are more susceptible to disease organisms because of little feasible preservation materials and techniques after harvesting. The new idea for fruit preservation is a systems engineering including with pre-harvest and post-harvest stages instead of single technique of post-harvest. Base on the rich resource of Guangxi, the composite material for fruit preservation is prepared by "one-pot" method with chitin and modify starch in new solution and moderate temperature. The new means of positron annihilation lifetime spectroscopy and raman spectrums are performed to characterize the microstructures and their change during the preservation process. The preservation mechanism of chitin/modify starch composite material for fresh-keeping, the interaction between the composite material and fruit are also investigated. In addition the relationship of the structure and properties of polysaccharides is obtained. The result from this study may be used as a foundation for the future development of new idea and means to study the evolution of microstructure of polysaccharides. It provides useful techniques, safe and economical material for fresh-keeping of fruits and vegetables. It is benefit to the fruit preservation and the use of reproducible resource.