| 摘要: |
| 【 目的】分析挂树保鲜技术对‘阳光玫瑰（Shine Muscat）’葡萄果实品质及香气成分的综合影响，为观光葡萄园优化采收策略及实现错峰上市提供理论依据。【方法】于2022?2023年连续2个生长季，以葡萄‘阳光玫瑰’为试材，在果实商业成熟期（E-L38 发育阶段）后，分别于第0，9，18，27，36，45，54天采收（2023年另增加第63天）挂树果实，测定果面颜色、单粒质量、果实形状、果实品质及其挥发性化合物组成等，分析挂树保鲜技术对果实基础理化品质、外观与香气成分的影响。【结果】随着挂树保鲜期的延后，‘阳光玫瑰’葡萄果皮亮度（L*）、黄蓝度（b*）及色调角（h）均呈递减趋势，饱和度（C*）在经过一段平台期（2022年第27天、2023年第36天）后显著下降，而红绿度（a*）则显著提升。2年挂树保鲜的果实单粒质量均在第45天达到峰值，分别为16. 78和16. 80 g；2022年收获的葡萄果实接近于圆形，而2023年为椭圆形。果实耐压力在中期采收阶段（2年均为第 18天）达峰值后有所回落，而果柄耐拉力则随采收延迟呈线性递减。在挂树保鲜期间，果实的可溶性固形物与还原糖含量逐步累积，其中还原糖含量均在第54天达到峰值，2022和2023年的峰值分别为180.26和179.96 g/L；可滴定酸含量显著下降，其中2022年可滴定酸含量从挂树保鲜开始时3.88 g/L下降至第54天的2.05 g/L。挂树保鲜期间挥发性醛类含量与总香气含量呈协同演变趋势，其中以正己醛和2-己烯醛为主体物质，挥发性醛类在2022年于第45天达到峰值，2023年则保持持续增长；而萜烯类物质在2年度内均呈先升后降趋势。【结论】挂树保鲜可提升葡萄可溶性固形物与还原糖含量，同时促进醛类及萜烯类香气物质积累，但过分延长挂树保鲜期会降低果柄耐拉力及可滴定酸含量和果皮饱和度（C*）值，因此选取适宜的挂树保鲜时间是改善果实品质、提高观光吸引力及通过错峰上市提高经济效益的关键。 |
| 关键词: 阳光玫瑰 葡萄 延迟采收 挂树保鲜 品质评价 挥发性香气物质 |
| DOI：10.13207/j.jnwafu.2026.04.013 |
| 分类号: |
| 基金项目:云南省科技人才与平台计划（院士专家工作站）项目（202305AF150112）；陕西省西安市科技计划项目（24NYGG0057）；陕西省重点研发计划项目（2024NC-YBXM-021，2023-ZDLNY-21） |
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| Comprehensive effect of on-vine preservation on the fruit quality of‘ Shine Muscat’ grapes |
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JIANG Jiapeng1, ZHANG Peng1, CHEN Li1, WANG Dan1, ZHOU Guochao2, CHEN Keqin1, ZHANG Kekun1, FANG Yulin1
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1.College of Enology，Northwest A&F University，Yangling，Shaanxi 712100，China;2.Yuanmou Yuanshengyuan Agricultural Technology Co. ，Ltd，Yuanmou，Yunnan 651300，China
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| Abstract: |
| 【Objective】This study investigated the comprehensive impact of on-vine preservation techniques on fruit quality and aromatic components of‘ Shine Muscat’ grapes，thereby providing a theoretical foundation for optimizing harvesting strategies and achieving staggered marketing in scenic vineyards.【Method】During two consecutive growing seasons（2022-2023），‘Shine Muscat’ was used as experimental material. After reaching commercial maturity stage（corresponding to E-L38 developmental phase），fruit clusters were systematically harvested at 0，9，18，27，36，45，and 54 days post-maturity in both seasons，with an additional harvest at 63 days post-maturity implemented exclusively in 2023. Subsequent measurements included fruit skin color，single-berry weight，fruit shape，fruit quality parameters，and volatile organic compound （VOC） composition to analyze the effects of on-vine preservation on fundamental physicochemical properties，
appearance，and aromatic components.【Result】With prolonged on-vine preservation，the‘ Shine Muscat’ grapes exhibited decreasing trends in peel brightness（L*），yellow-blue degree（b*），and hue angle（h）. Saturation（C*） significantly decreased after a certain plateau period（day 27 of 2022 and day 36 of 2023），while the red-green degree（a*） significantly increased. The single-berry weight peaked at 16. 78 g and 16. 80 g on day 45 in 2022 and 2023，respectively. The grape fruits harvested in 2022 were subglobose，while those in 2023 were oval. The berry tension resistance reached its peak during the mid-stage of harvest（day 18 in both years） before declining，while the pulling force of fruit stalk showed a linear decrease with harvest delay. During the on-vine preservation period，soluble solids and reducing sugars in the fruits gradually accumulated. Reducing sugar content peaked at 180. 26 g/L（2022） and 179. 96 g/L（2023） on day 54. Titratable acid content significantly decreased，declining from 3. 88 g/L on day 0 to 2. 05 g/L by day 54 in 2022. During the on-vine preservation pe‐
riod，the content of volatile aldehydes and the total aroma content showed synergistic dynamics，with hexanal and 2-hexenal being the predominant compounds. Volatile aldehydes peaked on day 45 in 2022 and exhibited a continuous increase in 2023，whereas terpenes substances showed an initial increase followed by a decline in both years.【Conclusion】On-vine preservation can enhance the soluble solids and reducing sugar content in grapes while promoting the accumulation of aldehydes and terpene aroma substances. However，excessively prolonging the on-vine preservation period reduces stem tension resistance，titratable acid content，and peel saturation（C*） value. Therefore，optimizing the on-vine preservation duration is key to improving fruit quality，enhancing tourist appeal，and increasing economic benefits through staggered marketing. |
| Key words: Shine Muscat grape delayed harvest on-vine preservation quality evaluation volatile aro‐ matic compounds |
