猕猴桃采后在常温下5—7天就软熟,以后迅速腐烂,难以贮运。过去,由于对此认识不足,使猕猴桃果实在采运过程中,损失达30%以上,高的达50%,直接影响了野生中华猕猴桃资源的充分利用。因此,怎样延迟其果实的软熟,进而延长其贮放时间,是猕猴桃生产中的关键问题之一。为此,我们自1981年以来,针对猕猴桃产区比较分散,远离都市,交通不便,且无良好贮藏设备的特点,开展了猕猴桃常温条件下的简易贮藏技术的研究。3年来,我们进行了采收适期、聚乙烯薄膜袋包装、在贮藏过程中改变袋内气体成分等方面的研究,初步摸索出了一整套野生中华猕猴桃简易贮藏技术。 Kiwi harvest after 5-7 days at room temperature on the soft cooked, after rapid decay, storage and transportation is difficult. In the past, due to lack of understanding, the loss of kiwifruit fruit in the process of transportation was over 30% and the height was up to 50%, which directly affected the full utilization of wild kiwifruit resources. Therefore, how to delay the ripening of fruit and prolong the storage time is one of the key problems in the production of kiwifruit. For this reason, since 1981, we have studied the simple storage technology of kiwifruit at room temperature in view of the characteristics of kiwifruit producing areas are relatively scattered, away from the city, inconvenient transportation, and no good storage equipment. In the past three years, we carried out researches on appropriate harvesting period, polyethylene film bag packaging and gas composition change during storage. We initially explored a set of simple storage technology of wild Chinese kiwifruit.