目的 探究片剂和粉剂2种剂型二氧化硫(SO2)保鲜剂，以及1−甲基环丙烯(1−methylcyclopropene，1−MCP)与SO2复配处理对阳光玫瑰葡萄贮藏品质和风味的影响。方法 以阳光玫瑰葡萄为实验材料，在采后分别用1−MCP、不同SO2保鲜剂及1−MCP与SO2复配熏蒸处理，在(1±1)℃下贮藏60 d，每15 d测定样品的亮度、饱和度、硬度、弹性、可溶性固形物、呼吸强度，每30 d进行感官评定，并用电子鼻、电子舌和气相色谱−质谱联用仪(GC−MS)联合测定分析挥发性物质含量和种类，确定最佳的葡萄处理方式。结果 在贮藏60 d时，1−MCP+片剂和粉剂复配型SO2组样品的可溶性固形物含量、亮度、饱和度、硬度和弹性分别是对照组的1.09、1.74、1.32、1.3、1.34倍，其呼吸速率比对照组的呼吸速率低约30%，且获得了较高的感官评分，保持了更多的香气种类和更高的香气含量。结论 1−MCP+片剂和粉剂复配型SO2可有效维持阳光玫瑰葡萄的贮藏品质和风味，延缓果实的衰老进程。

The work aims to investigate the effects of sulfur dioxide (SO2) preservatives in tablet and powder formulations and 1-methylcyclopropene (1-MCP) in combination with SO2 on the storage quality and flavor of "Shine Muscat Shine Muscat" grapes were fumigated with 1-MCP, different SO2 preservatives and 1-MCP in combination with SO2 for 60 d at (1±1)℃ after harvest. Brightness, saturation, hardness, elasticity, total soluble solids, and respiration intensity were measured every 15 d. Sensory evaluation was performed every 30 d. Volatile content and type were analyzed by electronic nose, electronic tongue, and gas chromatography-mass spectrometry (GC-MS) to determine the best grape treatment. At 60 d of the storage, total soluble solids content content, brightness, saturation, hardness and elasticity of the 1-MCP + tablet and powder compounded SO2 group were 1.09, 1.74, 1.32, 1.3 and 1.34 times higher than those of the control group, respectively. The respiration rate was 30% lower than that of the control group and higher sensory scores were obtained, while more aroma species and higher aroma content were maintained. It is concluded that 1-MCP + tablet and powder compounded SO2 can effectively maintain the storage quality and flavor of Shine Muscat grapes and delay fruit senescence, which can be used in production.