Abstract:To maintain the quality of Vitis vinifera'Muscat'during storage and effectively extend its shelf-life，this paper explored new green preservation methods.In this experiment，V.vinifera'Muscat'was treated with different concentrations of yeast fermentation broth （1×106cfu/mL-1×109cfu/mL），and was stored at 4 ℃ for 32 days.The weight loss rate，rot rate，fruit disease index，firmness，soluble solid content，titratable acids，ascorbic acid content，and relative permeability of the cell membrane of V.vinifera'Muscat'were measured regularly.The results showed that during the whole storage，the yeast treatment inhibited the rates of weight loss with the prolongation of time，which effectively reduced the decay rate of grapes and the rising of disease indexes of the fruit，and decreased the fruit firmness and the content of fruit soluble solids，thereby maintaining the content of titratable acid and ascorbic acid.In a certain range，yeast fermentation broth can effectively protect the cell membrane of V.vinifera'Muscat'.In conclusion，1×109cfu/mL of yeast fermentation broth had the optimal effects on V.vinifera'Muscat'，maintaining its quality in low-temperature storage.