Abstract: The peach gum solution was treated at 121 ℃ for 20 min to prepare 1%, 2%, 5% and 10% peach gum film solutions. The dipping method was used to form a uniform edible film on the surface of strawberries. The effect of peach gum film on preservation of the strawberry was analyzed by sensory evaluation and physicochemical indexes （hardness, weight loss rate, pH, titratable acid content, vitamin C and soluble solid content）. The results showed that the homogeneity and viscosity of peach gum solution after high temperature treatment were improved, and the 1%~5% peach gum solutions had good film-forming performance. The edible peach gum film at 5% concentration had the best preservation effect, which could delay the color change of strawberries, reduce the loss of fresh fruit quality, and decrease the change of pH and titratable acid as well as the loss of vitamin C and soluble solid content, and the preservation effect was better than that of PE plastic wrap. Peach gum could be used to prepare edible preservation film after heat treatment, which had potential application value in the field of fruit and vegetable preservation.

Key words: peach gum, heat treatment, edible coating, strawberry, preservation effect