酱果猕猴桃,皮薄、汁多,采收季节温度较高,呼吸高峰来的快,不易贮藏。硬毛耐贮藏品种,常温下可贮20—30天。软毛早熟品种可贮10—15天。这样,就影响了加工期和市场供应。 1983年我们对“猴猕桃贮藏保鲜”进行了研究,连续两年低温贮藏试验,贮鲜果二万斤,5个月平均好果率在90％以上。 Kiwi fruit sauce, thin skin, juicy, harvesting season, high temperature, respiratory peak to fast, not easy to store. Harden resistant varieties, storage at room temperature for 20-30 days. Fur and soft early varieties can store 10-15 days. In this way, it affects the processing period and market supply. In 1983, we conducted a study on “monkey kiwifruit preservation and storage”. After two years of low-temperature storage testing, we stored two million jin of fruits and the average fruit rate was above 90% in five months.