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为探讨不同橄榄品种在常温下贮藏的效果，以檀香、长营、惠圆、自来圆四个品种为试材，用聚乙烯薄膜袋装后，分别于室温下贮藏３０ｄ、７０ｄ、１１０ｄ，测定果实腐烂率、失重率、生理生化变化和外观、品质的变化。结果表明，四个品种贮后１１０ｄ，平均腐烂率为２０．５％，平均失重率为２．１％，其中以长营最耐贮。四个品种维生素Ｃ含量平均下降５４％，有机酸含量下降８６．６％，总糖下降５０％，固形物和还原糖含量基本不变。在贮藏过程中，外观特征变化不大，但品质风味变好。尤以长营、自来圆变化最为明显。
In order to study the effect of different olive varieties stored at room temperature, four varieties of sandalwood, changying, HuiYuan and YuanYuan were used as materials, bagged with polyethylene film and stored at room temperature for 30 days, 70 days and 110 days respectively , The determination of fruit decay rate, weight loss rate, physiological and biochemical changes and appearance, quality changes. The results showed that the average spoilage rate was 20.5% and the average weight loss rate was 2.1% at 110 days after storage. Among them, Changying was the most resistant to storage. Four varieties of vitamin C content decreased 54% on average, organic acid content decreased 86.6%, total sugar decreased 50%, solid content and reducing sugar content remained essentially unchanged. In the storage process, the appearance of the little change, but the quality and flavor better. Especially in long battalion, the most obvious round of change.