Abstract: In order to explore the effects of different summer pruning methods on the fruit development, quality, alcohol and aldehyde compounds content of Jumeigui grape, the leaf-to-fruit ratio during the grape growing season was set to 20∶1, and the “three-stage” pruning method was used to be set 3 kinds of pruning methods which was “4+8+8”, “4+12+4” and “4+4+12”. The weight, volume, total soluble solid (TSS) content, procyanidine, flavonoids, total phenols, hexanal, 2-hexenal, hexanol, 2-hexene-1 alcohol, nerol, linalool contents, and other indicators of grape fruit were measured once every 2 weeks from 8 weeks after flowering. Correlation analysis was used to analyze the correlation between the indicators. The results showed that treatment B (“4+12+4”) was superior to the other two treatments in fruit development, TSS and the content of 1-hexanol, nerol and linalool. The fruit quality of the “three-stage” pruning method which left relatively more leaves in the middle of the new shoots was better than that of the less leaves. The content of 1-hexanol, nerol and linalool were significantly or highly significantly positively correlated with the grape ripening index which were single weight, single volume, soluble solids and proanthocyanidin content. The increasing strength of the content of nerol and linalool was the largest before and after fruit maturation period. In summary, the summer pruning method could affect the quality of the grape fruit, and the summer pruning method of treatment “4+12+4” was the best of all.

Key words: grape, summer pruning, quality, aromatic compound