猕猴桃采后在常温条件下,一般经5—7天就软熟。软熟后的果实很难继续贮运。近年来在生产中由于未能注意到这一生理特点,采收和收购过程中未采取相应的贮藏措施,几天内即损耗率30％以上,多者达50％。这直接影响着野生猕猴桃资源的充分利用。我们自1981年以来,针对野生猕猴桃产区比较分散,远离城市,交通不便,无贮藏设备 Kiwifruit after harvest at room temperature, generally 5-7 days on the soft cooked. Soft cooked fruit is difficult to continue storage and transportation. In recent years, due to failure to take note of this physiological feature in production, no corresponding storage measures have been taken during harvesting and acquisition. In a few days, the loss rate was above 30% and the majority reached 50%. This directly affects the full utilization of wild kiwifruit resources. We have been producing wild kiwifruit farms since 1981, far away from cities, inconvenient transportation and no storage facilities