目的 对比不同材料的保鲜膜对冰温下葡萄的保鲜效果，寻求“阳光玫瑰”葡萄采后最佳的保鲜方式。方法 以“阳光玫瑰”葡萄为实验材料，采用4种常用的保鲜膜(CK膜、PP膜、PE膜、PLA膜)分别对葡萄进行包装，在冰温(−(0.5±0.3)℃)下贮藏90 d，每隔30 d取样测定葡萄的感官指标、营养指标和生理指标，通过主成分综合评分法分析最佳的保鲜方式。结果 在冰温贮藏过程中，与CK膜相比，PP膜、PE膜、PLA膜处理组均能有效降低葡萄的腐烂率和落粒率，并能较好地维持葡萄果肉的硬度，延缓营养物质(维生素C、可滴定酸和可溶性固形物)的流失，在一定程度上抑制呼吸速率、乙烯生成速率、丙二醛和相对电导率的上升。其中，PP膜处理组经贮藏后葡萄的腐烂率、落粒率最低，硬度维持最好。通过主成分分析结果表明，葡萄品质综合得分依次为PP膜>PE膜>PLA膜>CK膜。结论 4种保鲜膜处理中CK膜处理最差，PP膜处理最好。

In order to find the best method for the preservation of "Shine-Muscat Shine-Muscat −(0.5±0.3)°C for 90 d, and the sensory indexes, nutritional indexes and physiological indexes of the grapes were determined every 30 days.The comprehensive score of grape quality was calculated by the principal component analysis to recommend the best preservation method for grapes. During controlled ice point temperature storage, compared with CK film, the PP film, PE film and PLA film treatment groups could effectively reduce the rot rate and shearing rate of grapes, maintain a better firmness , delay loss of nutrients (vitamin C, titratable acids and soluble solids), and inhibit the increase of respiration rate, ethylene production rate, malondialdehyde(MDA) and relative electrical conductivity to a certain extent. Among them, the PP film treatment group had the lowest rot rate and shearing rate of grape after storage, and the best effect of maintaining hardness. The results of principal component analysis showed that the comprehensive scores of grape quality were in the following order:PP> PE >PLA >CK. The preservation effect of CK film on grape was the worst, and the PP film was the best.