Analysis Of Quality Change Of Muscat Hamburg Grape From Xinjiang Under Room Temperature And Refrigeration Storage Conditions

In the storage process after grape harvest,the fruit is still undergoing complex physiological and biochemical changes,which lead to the ripening and aging of grapes,and some changes will occur in the grape fruit with the aging.In this paper,Muscat was taken as the research object and stored in room temperature and cold storage respectively to explore the changes of its internal quality,physiological and chemical indicators and aroma components under different storage time.The research conclusions are as follows:1.with the increase of storage time,the hardness and Vc content of the fruits of rose civet grape gradually decreased,the sugar content first increased and then decreased,and the acidity gradually increased.The quality of rose-scented grapes stored in cold storage is superior to that stored at room temperature.2.The content of total phenols and the activity of polyphenol oxidase in grape will increase in the initial stage of storage,and then decrease with time,while the content of malondialdehyde and the activity of peroxidase will increase gradually.The content of malondialdehyde and the activity of peroxidase in grapes stored at room temperature were higher than those stored in cold storage.However,the activity of catalase decreased with the storage time.3.When stored at room temperature and in cold storage,the volatile flavor components of rose-scented grape were the most abundant when stored at 12 d,and the total mass concentration of aroma components was the highest when stored at 16 d.With the increase of storage time,alcohols were increased and aldehydes were decreased,and there was no significant difference in the contributions of ketones and terpenes to grape aroma.In addition,the important contributions of aroma substances stored at room temperature were more obvious than those stored in cold storage.In addition,the total mass concentration of volatile flavoring substances in rose-scented grape at room temperature was higher than that in cold storage at each stage of storage.4.Green incense,fruity,citrus,floral and herbal aromas are the typical characteristic aromas of rose-scented grapes.In the early stage of storage at room temperature and during the whole storage period,the aroma contour is similar to that of grapes when they are freshly picked.In the middle stage of room temperature storage,the green aroma was slightly weakened,which was balanced with citrus,floral and herbal aroma,while the aroma of fruit,sweet and mellow rose obviously.At the later stage of storage at room temperature,the aroma profile was the most special,and the mellow aroma was significantly enhanced,followed by fruit,citrus,floral and herbal aroma.