目的 研究精准相温结合微环境气调（mMA）贮藏下杨梅果实挥发性成分的变化规律及其与贮藏效果的关系。方法 将杨梅果实分别于0 ℃下预冷24 h后，装在气调箱内，并贮藏于冷藏、冰温库和相温库中，每隔5 d使用电子鼻和气相色谱质谱联用（GC-MS）等2种技术对杨梅的挥发性成分进行检测，从而分析杨梅的主要整体气味和挥发性成分的变化情况，并评判杨梅的贮藏效果。结果 电子鼻能够有效区分同一贮藏期不同贮藏方式的杨梅，表明不同贮藏方式下杨梅的整体气味差异明显；GC-MS结果表明，杨梅的主要挥发性物质是醛类、醇类和烯烃类，这与电子鼻LA分析的结论相类似。杨梅最主要的风味物质醛类随着贮藏时间的延长而减少，精准相温组中醛类物质损失平均速率相对较慢，且最终相对含量（峰面积百分比）较高，约为最初的53%，可以作为评价杨梅贮藏品质的依据之一。结论 精准相温结合微环境气调贮藏杨梅的效果明显优于另外2种方式，且电子鼻和GC-MS相结合能够更准确地分析杨梅贮藏时期的风味品质。

The work aims to study the law of change in volatile components of myrica rubra under accurate phase temperature with micro-environment modified atmosphere (mMA) storage and its relationship with storage effect. The fruits were pre-cooled at 0 ℃ for 24 hours. Then, combined with mMA, the fruits were stored in refrigerator and under ice temperature storage and phase temperature storage, respectively. The volatile components were detected by electronic nose and gas chromatography-mass spectrometry (GC-MS) every five days, so as to analyze the change in main overall smell and volatile components of myrica rubra, and evaluate the storage effect. The electronic nose could effectively distinguish the myrica rubra stored in different methods in the same period, indicating that its overall smell had obvious differences under different storage methods. The GC-MS results showed that the main volatile compounds were aldehydes, alcohols and olefins, which were similar with the conclusion of electronic nose LA. Aldehydes, the main flavor substance of myrica rubra, decreased with the extension of storage time. The average decreasing rate of aldehydes in the accurate phase temperature group was relative slow and the final relative content was high, about 53% of the original percentage, which could be used as a basis for evaluating the storage quality of myrica rubra. Therefore, the effect of accurate phase temperature with mMA storage is obviously better than the other two methods, and the combination of electronic nose and GC-MS can more accurately analyze the flavor quality of myrica rubra during storage.