中外葡萄与葡萄酒Issue(1)：63-71,9.DOI:10.13414/j.cnki.zwpp.2026.01.008
两种香型鲜食葡萄果实低温贮藏下品质变化分析与差异物挖掘
Analysis of Quality Changes and Exploration of Different Compounds in Table Grape of Two Aroma Types during Low-Temperature Storage
摘要
Abstract
To investigate the quality changes of strawberry-aroma and muscat-aroma grape berries under low-temperature storage and to screen the compounds that characterize low-temperature storage,this study used mature fresh and cold-stored(2-6 weeks)berries of cultivars of each aroma type as test materials.Their contents of total soluble solids(TSS),titratable acidity(TA),pH,sugar-acid ratio,glucose,fructose,total phenols,flavonoids,Vc and soluble protein were measured.The results showed that during low-temperature storage,TSS and soluble protein contents of all varieties exhibited upward and downward trend,respectively.For strawberry-aroma varieties,both glucose and fructose contents showed upward trend,while total phenol content of muscat-aroma varieties decreased significantly after 2 weeks of low-temperature storage.Through the OPLS-DA model and T-test,three(TSS,fructose,and Vc)and two(total phenol and soluble protein)different compounds were screened out for strawberry-aroma and muscat-aroma varieties,respectively.Compared to fresh fruits,the contents of these different compounds changed by more than 10%after fruit low-temperature storage.Specifically,the content of TSS and fructose in strawberry-aroma fruits increased significantly after low-temperature storage,while Vc content decreased significantly;the contents of total phenol and soluble protein in muscat-aroma fruits decreased significantly after low-temperature storage.关键词
鲜食葡萄/低温贮藏/果实品质/冷藏差异物Key words
table grape/low-temperature storage/fruit quality/cold storage characteristic compounds分类
农业科技引用本文复制引用
吴玉森,高换超,王超萍,刘利,李秀杰,李勃..两种香型鲜食葡萄果实低温贮藏下品质变化分析与差异物挖掘[J].中外葡萄与葡萄酒,2026,(1):63-71,9.基金项目
山东省自然科学基金资助项目(ZR2022QC185) （ZR2022QC185）
国家自然科学基金项目(32202462)山东省重点研发项目(2023TZXD066) （32202462）
财政部和农业农村部:国家葡萄产业技术体系项目(CARS-29-16) （CARS-29-16）
