猕猴桃萌芽期日均温1.1℃,绝对低温-3℃时,可使65%~100%的萌发芽冻死。此外,果实成熟期受早霜危害时,果实不能正常成熟,品质低劣,缺乏香味,不易催熟,且果皮易皱,极易发酵变质。因此,在这些地区栽培猕猴桃,需人为采取防寒防冻措施,以减少或避免冻害的发生。受冻害特点一般1~2年生刚嫁接幼龄猕猴桃园最易受冻 Kiwifruit germination average daily temperature of 1.1 ℃, absolute low temperature -3 ℃, can make 65% to 100% of germination buds freeze-dried. In addition, the fruit maturity by the early frost damage, the fruit can not be normal maturity, poor quality, lack of flavor, is not easy to ripening, and the skin is easy to wrinkle, easily fermented. Therefore, cultivation of kiwifruit in these areas requires artificially freezing and freezing measures to reduce or avoid frost damage. Frostbite by the general characteristics of 1 to 2 years freshly grafted young kiwifruit Park most vulnerable to freezing