为探讨抗菌干预结合微环境气调保鲜箱对葡萄保鲜效果的影响，以“阳光玫瑰”葡萄为试材，采后经抗菌干预（0.8 g/L纳他霉素和1.0 g/L ε-聚赖氨酸喷施以及1 μL/L 1-MCP处理）后置于气调保鲜箱中，于-0.5 ℃冰温库贮藏，研究不同处理对葡萄感官和营养指标的影响，并通过电子鼻和顶空固相微萃取结合气相色谱- 质谱联用技术对葡萄挥发性成分进行分析。结果表明，与对照（CK）相比，3个处理组均可在一定程度上延缓葡萄果实贮藏品质的下降，其中处理3（气调元件保鲜箱+复配保鲜剂+1-MCP）箱内气体环境更有利于抑制葡萄果实的呼吸作用，贮藏90 d时，果实腐烂率、落粒率和失重率分别为6.54%、1.70%和0.30%，均保持在较低水平，且较好地抑制了果皮L* 值、果实硬度、Vc、可溶性固形物和可滴定酸含量的下降。挥发性成分分析结果表明，贮藏过程中3组处理葡萄果实风味成分变化较大，处理3更有利于葡萄果实香气成分的释放和维持。综上所述，处理3可有效延缓“阳光玫瑰”葡萄果实成熟衰老，保鲜效果最好。

To investigate the effects of antibacterial intervention combined with a micro-environmental modified atmosphere on grape preservation, ‘Sunshine rose’ grapes were used as the test material. After anti-bacterial intervention (0.8 g/L natamycin and 1.0 g/L ε-polylysine spray and 1 μL/L 1-MCP), the grapes were placed in a micro-environmental modified atmosphere box and stored in a (−0.5±0.3)℃ cold storage room. The effects of different treatment conditions on the sensory and nutritional indices of grapes were investigated, and the volatile components of grapes were analyzed using electronic nose and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. The results showed that, compared with the control group (CK), the three treatment groups delayed the decline in the storage quality of grapes to a certain extent. Among them, treatment 3 (micro-environmental modified atmosphere box+compound preservatives+1-MCP) created a gas environment more conducive to inhibiting the respiration of grapes. After 90 days of storage, the fruit decay rate, drop rate, and weight loss rate were 6.54%, 1.70%, and 0.30%, respectively; they were maintained at a relatively low level. This effectively inhibited the decrease in the L* value, fruit hardness, Vc, and soluble solid and titratable acid contents. The analysis of the volatile components showed that the flavor components of grapes in the three groups changed markedly during storage, and treatment 3 was more beneficial to the release and maintenance of aromatic components of grapes. In conclusion, treatment 3 effectively delayed the ripening and senescence of ‘Sunshine Rose’ grapes and had the best preservation effect.

国家重点研发计划（2022YFD1600504）；农业农村部农产品贮藏保鲜重点实验室开放基金（kf2022001）；兵团重点领域科技攻关项目（2019AB024）