Abstract: The crosslinking effects on peanut-protein-isolate(PPI) film properties were studied and the results showed that: The crosslinking by epichlorohydrin and glutanaldehyde would improve film properties effectively. So as to enhance its WVP (water vapor permeability) and TS(tensile strength). Furthermore, the epichlorohydrin crosslinking film should smoother surface and more transparent than untreated film, and the color of glutanaldehyde crosslinking film has changed from yellowish to red with the increase of glutanaldehyde concentration. The results about cherry fresh-keeping with film coat showed that the coated film could prevent the cherry skin from broning obviously, restrain the respiration, retard the loss of nutritional ingredients such as organic acid and total sugar, and prolong effectively the shelf-life of the cherry.

Key words: edible film, peanut protein isolate, fresh-keeping with coated film, cherry