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通过试验分析了葡萄在冰温高湿保鲜过程中的生化变化，探讨了葡萄在保鲜过程中可溶性固形物含量、还原糖含量、酸含量、呼吸强度的变化及抗压强度的变化规律，分析了各种变化的原因及各种变化之间的相互关系．试验结果表明，在６０ ｄ 的冰温高湿保鲜过程中，葡萄的各种变化很小，经感观评定，其口感和风味与新鲜葡萄相比均无明显差异．
Through the experiment, the biochemical changes of grapes during the fresh-keeping of ice-temperature and high-humidity were analyzed. The variation of soluble solids content, reducing sugar content, acid content, respiration intensity and compressive strength of grapes in fresh keeping process were discussed. The causes of the various changes and the interrelationships among the various changes. The results showed that there were no significant differences in the grapes during the fresh-keeping of ice and high temperature for 60 days.