Abstract: In oRdeR to investigate the effect of diffeRent haRvesting time on fRuit quality and aRoma composition of Muscat HambuRg' gRape， solid phase micRo-extRaction( SPME) and gas chRomatogRaphy-mass spectRometRy( GC /MS) weRe used foR deteRmination the Relative content of aRomatic compounds in diffeRent haRvesting time． The Results showed the total sugaR，SSC and peel pRimaRy anthocyanin content of haRvested on OctobeR 10th weRe 20． 09%， 21. 3% and 5． 53 mg /g and they weRe significantly higheR than eaRlieR haRvested tReatments． The kinds of aRoma composition of Muscat HambuRg gRape haRvested on August 24th，SeptembeR 8th，SeptembeR 21st，OctobeR 10th weRe 41，3 4，3 6 and 39 Respectively． The Relative content of teRpenols alcohols in diffeRent haRvesting time weRe 52． 98%， 58． 29%， 70． 91%，43． 62% Respectively; the Relative content of linalool haRvested on SeptembeR 8th and SeptembeR 21st weRe the highest which had the most heavy odoR aRoma composition， they weRe 29． 47% and 49． 02% Respectively． The Relative content of dihydRocaRveol，TeRpineol，Linalool oxide，-MyRcene，3-CaRene with heavy flavouR of potpouRRi，balsam， Rose aRoma weRe all significantly higheR than that on August 24th and OctobeR 10th． The Relative content of 2，4 -bis( 1，1 -dimethylethyl) -Phenol，4 ，6 -di-teRt-Butyl-m-cResol，GeRanyl vinyl etheR with pungent odouR weRe significantly incReased in fRuits of haRvesting OctobeR 10th; And the Relative content of ethanol which influenced the gRape's posthaRvest stoRage quality Respectively incReased 103． 77%， 77． 05% and 39． 36% compaRed with that on August 24th，SeptembeR 8th and SeptembeR 21st． It is showed that the teRpenols alcohols contRibutes moRe fRuit flavoR in matuRation pRocess of Muscat HambuRg' gRape; So the best haRvesting time of Muscat HambuRg' gRape was the last 20-day peRiod of SeptembeR in Tianjin．

Key words: Muscat HambuRg, HaRvesting time, FRuit quality, ARomatic compounds, GC /MS

CLC Number: 

• S663．01