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猕猴挑果实采后α－淀粉酶的活性至单峰曲线型变化，采后初期迅速升高，峰值在15mg麦芽糖／g鲜重／15min以上，后期迅速降低，表明α－淀粉酶是猕猴桃果实采后快速软化阶段起作用的主要的淀粉酶种类。果实用pH3．0柠檬酸缓冲液进行真空渗透处理后，酶活性高峰出现时间延迟，峰值有所降低，但后期酶活性较高。
After harvest, the activities of α-amylase in macaques picked fruit changed to unimodal curve, and then increased sharply in the early postharvest period. The peak value was above 15mg maltose / g fresh weight / 15min and decreased rapidly in the late period, indicating that α-amylase was picked from kiwifruit fruit Post-fast-softening stage plays a major amylase type. Fruit with pH3.0 citrate buffer for vacuum infiltration treatment, the peak activity of the enzyme appeared delayed, the peak decreased, but the late enzyme activity higher.