Abstract: 【Objective】To clarify the effects of different color fruit bags on the fruit quality indexes and select suitable fruit bags to improve the comprehensive quality of‘Shine Muscat’grape，【Methods】The ‘Shine Muscat’grape fruit was taken as the test material，four bagging treatments were set，and the fruit quality indexes were sampled at the fruit maturity period，and the correlation and principal component analysis were conducted.【Results】The bagging affected the fruit quality of‘Shine Muscat’grape. Compared with non-bagging，bagging treatment significantly reduced fruit hardness，springiness，chewiness and gumminess. When treated with green and blue bags，the fruit hardness was reduced by 5.37% and 4.88% respectively. When treated with green and blue and blue gradient bags，the fruit springiness was reduced by 26.31% ， 21.46% and 25.10%，the fruit chewiness was reduced by 14.87%，11.10%，and 14.50%，and the fruit gumminess was reduce by 12.56%，11.36%，and 13.19%，respectively. Bagging had no significant effect on the single fruit quality，longitudinal diameter，transverse diameter and fruit shape index. Using the green bags significantly reduced the a value，increases the greenness of the fruit peel，followed by blue bags. Using the green bags the contents of soluble solid，total soluble sugar，glucose and fructose in mature fruits increases of 1.47%，4.78%，5.92% and 6.27%，respectively，increased the solid acid ratio by 2.67. Using the blue bag increased the fructose content by 2.33%. Using the blue gradient bags also increased the content of soluble solids in grape fruits. Using the blue and blue gradient bags had no significant effect on soluble solid content and solid acid ratio. The contents of soluble solids in all treatments were higher than 20%. Bagging had no obvious effect on content of titratable acid and Vc. Six principal components were extracted through principal component analysis（PCA），and their cumulative contribution rate reached 78.605%. Bagging treatment could enhance the advantages of principal component 1，namely increasing the content of soluble solids，soluble sugars，glucose，and fructose. Bagging treatment reduced the principal component score 2 and 3，indicating no advantage in L，b，c，and cohesiveness，springiness，chewiness，gumminess. The comprehensive score showed that the green bags were conducive to the improvement of the comprehensive fruit quality of‘Shine Muscat’grape. 【Conclusion】The comprehensive quality of the green paper bag grape fruit is the best.

Key words: fruit bag; ‘Shine Muscat’grape; fruit quality; correlation analysis; principal component analysis

摘要： 【目的】为了明确不同颜色果袋对‘阳光玫瑰’葡萄果实品质指标的影响，筛选提高‘阳光玫瑰’葡萄果实综合品质的果袋。【方法】以‘阳光玫瑰’葡萄果实为试材，设置4个套袋处理，在果实成熟期采样测定果实品质指标，并进行相关性和主成分分析。【结果】套袋‘阳光玫瑰’葡萄果实品质与不套袋相比，套袋显著降低了果实硬度、弹性、咀嚼性和胶着性，套绿色和蓝色袋果实硬度分别降低5.37%和4.88%，套绿色、蓝色和蓝渐变纸袋果实弹性分别降低26.31%、21.46%和25.10%，咀嚼性分别降低14.87%、11.10%和14.50%，胶着性分别降低12.56%、11.36%和13.19%。套袋对果实单果重、纵径、横径和果形指数无显著影响；套绿色纸袋极显著降低了果皮红绿色差值a，增加果皮绿色程度，套蓝色纸袋次之；套绿色纸袋成熟果实可溶性固形物含量、可溶性总糖、葡萄糖和果糖含量分别提高了1.47%、4.78%、5.92%和6.27%，固酸比提高了2.67；套蓝色纸袋果实果糖含量提高了2.33%；套蓝渐变纸袋提高了葡萄果实可溶性固形物含量；套蓝色和蓝色渐变袋对果实可溶性固形物含量和固酸比影响不显著。各处理可溶性固形物含量均高于20%；套袋对果实可滴定酸和Vc含量影响不明显。主成分分析提取了6个主成分，累计贡献率达78.605%；套袋处理可以提高主成分1的优势，即提高了可溶性固形物、可溶性糖、葡萄糖和果糖含量；套袋处理降低主成分2和主成分3的得分，即对果皮亮度L、黄蓝色差值b、色泽饱和度c和内聚性、弹性、咀嚼性、胶着性无优势。综合得分显示套绿色纸袋有利于‘阳光玫瑰’葡萄果实综合品质的提升。【结论】套绿色纸袋葡萄果实综合品质最佳。

关键词: 果袋‘, 阳光玫瑰’葡萄, 果实品质, 相关性分析, 主成分分析