猕猴桃果实贮藏过程中，硬度下降分为两个明显阶段，第一阶段硬度下降较快，主要与淀粉快速水解有关；第二阶段硬度下降趋于缓和，主要与果胶物质水解有关。茶多酚处理能有效降低淀粉酶活性及果胶酶活性，因而果实中淀粉及果胶水解得以抑制，同时果实中呼吸强度和相对透性明显降低，可溶性固形物上升得到减缓，从而延缓了果实衰老。 During the storage of kiwifruit fruit, the decrease of hardness was divided into two distinct stages. The hardness decreased rapidly in the first stage, which was mainly related to the quick hydrolysis of starch. The second stage of hardness reduction tended to be alleviated, which was mainly related to the hydrolysis of pectin. Tea polyphenols treatment can effectively reduce the amylase activity and pectinase activity, so the fruit of starch and pectin hydrolysis can be inhibited, while the fruit in the respiratory intensity and relative permeability was significantly reduced, soluble solids rise slowed down, thus delaying the fruit senescence.