【目的】研究三种制干方式下,制干环境中温度变化的差异对葡萄果实内与制干相关的指标的影响。【方法】采用太阳直接晒干、大棚膜覆盖和遮阳网覆盖三种制干方式,分别测定制干环境温度、葡萄果实重量、水分活度及色差值等指标的变化。【结果】三种制干方式下制干环境具有一定的差异性,采用阳光直接暴晒和大棚膜覆盖温度变化规律相似,明显高于遮阳网覆盖下制干环境的温度;阳光直接暴晒、大棚膜覆盖处理下葡萄失水速率、水分活度、可溶性固形物及葡萄成干的速度,明显快于遮阳网覆盖的葡萄果实的变化速率;直接晒干和大棚膜覆盖处理方式的葡萄干颜色为黄色,遮阳网处理的葡萄干的颜色为绿色;不同制干方式对葡萄干的部分营养指标有影响。【结论】三种制干方式下制干环境中的温度具有较大差异,当制干目的以黄色葡萄干为主时应采用大棚膜覆盖的方式制干。 【Objective】 The purpose of this study was to investigate the effects of temperature variations in the dry-setting environment on the indices related to dry matter in grape fruit under three dry-process conditions. 【Method】 Three drying methods, direct drying of the sun, covering of the greenhouses and covering of the shading net, were used to measure the change of the dry environmental temperature, grape fruit weight, water activity and color difference. 【Result】 The results showed that the drying conditions of the three drying systems were different. The direct sunlight exposure and the changes of the temperature of the greenhouse film were similar, which were obviously higher than those of the dried environment under the shade net. The direct sun exposure and the greenhouse film The rate of water loss, water activity, soluble solids and grape dryness were significantly faster than those under shaded net cover. The color of the dried raisins in direct sun-dried and greenhouse film treatments was yellow, The color of the raisins treated by the shading net is green; different ways of drying affect the partial nutrition indexes of the raisins. 【Conclusion】 There are great differences in the temperature in the dry-processed environment under the three kinds of dry-making methods. When the main purpose of dry-making is to use the yellow-colored dried raisins, the film should be covered with a greenhouse film.