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研究了几种简易贮藏方式对“米良 1号”猕猴桃果实贮后性状的影响 ,果实硬度和可溶性固形物的变化规律 .结果表明 :以 10 0～ 12 5g的“米良 1号”无伤正常果进行常温换气贮藏 ,贮后 90d优质果率比较理想 ;果实入贮后的前 30d是果实硬度下降最快、可溶性固形物上升最快的时期 .
The effects of several simple storage methods on post-storage characters of “Mi Liang 1” Kiwifruit, changes of fruit firmness and soluble solids were studied.The results showed that with “Mi Liang 1” of 10 0 ~ 125 g After storage for 90 days, the high-quality fruit rate was ideal. The first 30 days after storage, the fruit firmness dropped fastest and the soluble solid rose fastest.