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研究了4个品种、3种不同贮藏方式对猕猴桃果实贮后性状的影响及气调贮藏中果实硬度和可溶性固形物的变化规律。结果表明：海沃德最耐藏；以100～120g的无伤果贮藏165d后的优质果率最高；低乙烯气调是猕猴桃果实的最佳贮藏方式，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 four varieties and three different storage methods on postharvest characters of Kiwifruit and the changes of fruit firmness and soluble solids in modified atmosphere storage were studied. The results showed that Hayward was the most resistant to storage; the best fruit quality was the highest after stored for 165d with 100-120g without injury; the low-ethylene atmosphere was the best storage method for kiwifruit and the first 30 days after storage was fruit hardness Decline fastest, soluble solids rise fastest period.