以耐贮性具有明显差异的美味猕猴桃不同品系果实为实验材料，研究了不同品系

以耐贮性具有明显差异的美味猕猴桃不同品系果实为实验材料，研究了不同品系果实采后生理生化变化规律。结果表明：果实采后果肉硬度会随着贮藏期的延长而表现为下降趋势。糖、酸、VC随着果肉硬度的下降而出现明显上升，但是达到一定峰值后会逐步趋于平稳。其中耐贮品系呼吸强度较低，从而硬度下降速度较缓慢，且后期果实内含物消耗少。

The Postharvest Physiological and biochemical changes of fruits of different strains of delicious kiwifruit with obvious differences in storage tolerance were studied. The results showed that the Postharvest pulp hardness decreased with the extension of storage period. Sugar, acid and VC increased significantly with the decrease of pulp hardness, but they will gradually stabilize after reaching a certain peak. Among them, the respiration intensity of the storable strain was low, so the hardness decreased slowly, and the consumption of fruit content was less in the later stage.

The physiological and biochemical changes of different strains of Actinidia deliciosa fruits with obvious differences in storability were studied. The results showed that the firmness of postharvest fruit pulp decreased with the extension of storage period. Sugar, acid and VC increased obviously with the decrease of pulp hardness, but gradually stabilized after reaching a certain peak value. Among them, the storable strains had lower respiratory intensity, so the hardness decreased slowly, and the fruit content consumed less in the later period.