为解决新疆鲜食葡萄电商物流“个性化”对保鲜包装技术的需求。分析气调包装（5% O2+8% CO2）结合不同浓度二氧化硫（sulfur dioxide，SO2）（100、300、500、800 μL/L）熏蒸对新疆红地球葡萄采后生理指标的影响，研究气调熏蒸包装保鲜技术对红提葡萄采后品质的影响。结果表明：与对照相比，气调熏蒸微孔包装能够较好的保持果实硬度、可溶性固形物含量（TSS）、可滴定酸含量（TA）和维生素C含量（Vc），减缓pH上升趋势，维持果实采后品质。500 μL/L SO2+5% O2+8% CO2处理保鲜效果较好，贮藏8 d后，pH值为4.26，低于对照组；葡萄果实硬度为10.76 N，TSS含量为16.67%，TA含量为0.52%，Vc含量为1.18 mg/100 g，均高于对照组，表明气调熏蒸微孔包装方式能够有效延长葡萄感官品质和商品性，减缓红地球葡萄营养风味的损失。因此，500 μL/L SO2+5% O2+8% CO2气调熏蒸微孔包装技术可为鲜食葡萄采后贮运保鲜技术研究提供理论和数据支持。

In order to solve the "individualized" demand for fresh-keeping packaging technology for Xinjiang's fresh grapes e-commerce logistics. Effects of modified atmosphere packaging (5% O2+8% CO2) combined with different concentrations of sulfur dioxide (SO2) (100 μL/L, 300 μL/L, 500 μL/L, 800 μL/L) fumigation on the postharvest physiological indicators of Xinjiang red globe grapes were examined. The effect of modified atmosphere fumigation packaging technology on the postharvest quality of red grapes was investigated. The results showed that compared with the control, the modified atmosphere fumigation microporous packaging could preserve better fruit hardness, soluble solids content (TSS), titratable acid (TA) content and vitamin C (Vc) content, slow down the rise of pH, and maintain the postharvest quality of the fruit. The 500 μL/L SO2+5% O2+8% CO2 treatment exhibited a better fresh-keeping effect. After 8 days of storage, the pH value was 4.26, which is lower than the control group; the grape fruit hardness was 10.76 N, the TSS content was 16.67%, the TA content was 0.52%, and the Vc content was 1.18 mg/100 g, which were all higher than those of the control group. These showed that the modified atmosphere fumigation microporous packaging method can effectively extend the organoleptic quality and commerciality of grapes, and slow down the loss of nutrition and flavor of red globe grapes. Therefore, the 500 μL/L SO2+5% O2+8% CO2 controlled atmosphere fumigation microporous packaging technology can provide theoretical and data support for the research on postharvest storage, transportation and preservation technology of fresh table grapes.

国家自然科学基金项目（31860460）；国家重点研发计划项目（2018YFD0401302）