猕猴桃冷藏过程中成熟特性及贮藏特性的研究

采后贮于冰箱内冷藏的猕猴桃(布鲁诺)在长期的贮藏过程中仍有明显的呼吸高峰．可溶性糖总量、还原糖含量均上升．维生素C含量在果实呼吸高峰过后快速下降．随着贮藏期的延长，可溶性固形物含量逐渐上升直至维持在一定水平，可滴定酸含量逐渐下降，在整个贮藏过程中固酸比随着果实的软熟而稳步提高．低温降低了果实的呼吸速率，延迟了呼吸高峰的出现，延长了果实的贮藏寿命，故低温冷藏(4-5℃)猕猴桃是一种比较有效的贮藏方法．

Study on the Ripening and Storage Charateristics at Lower Temperature of Yangto

The Yangto at low temperature in the icebox after harvest still has the respiratory climacteric during the storage. After the respiratory climateric, total sugar content, reducing sugar content and TSS content increase rapidly. During storage,vitamin C content and organic acid content decrease gradually.The results show that the low temperature can reduce the respiratory rate, dalay the appearance of respiratory climateric,prolong the storage time of the fruit, so storage at low temperature(4-5℃)is a good method to Yangto.