Postharvest temperature strongly affects the muscat flavor of ‘Shine Muscat’ grape.
Muscat flavor and linalool content rapidly and dramatically decreased at 0 °C.
The loss of muscat flavor and linalool content was delayed and minimized at 10 °C.
Even after flavor loss, post-storage conditioning at 10 °C raised linalool content.
Avoiding extremely low temperature will be effective to minimize flavor loss.