挂树保鲜对'阳光玫瑰'葡萄果实品质的综合影响OA

[Objective]This study investigated the comprehensive impact of on-vine preservation tech-niques on fruit quality and aromatic components of'Shine Muscat'grapes,thereby providing a theoretical foun-dation for optimizing harvesting strategies and achieving staggered marketing in scenic vineyards.[Method]Du-ring two consecutive growing seasons(2022-2023),Vitis vinifera L.'Shine Muscat'was used as experimen-tal 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 in-cluded 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).Satura-tion(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 con-tent peaked at 180.26 g/L(2022)and 179.96 g/L(2023)on day 54.Titratable acid content significantly de-creased,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.