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中文摘要：
从果实的低温伤害、腐烂方面阐述红阳猕猴桃在贮藏过程中存在的问题,通过分析冷害的特点以及腐烂的因素,了解红阳猕猴桃贮藏中的问题,并从物理保鲜技术、化学保鲜技术及生物保鲜技术三方面综述红阳猕猴桃贮藏保鲜技术,通过阐述来掌握各保鲜技术的研究状况,展望了以后对红阳猕猴桃保鲜技术的深入研究趋势,为减少腐烂率,延长果实贮藏期提供理论参考和技术支撑。
英文摘要：
The result of low temperature damage and blet illustrated the problem of storage of Hongyang kiwifruit. Through the analysis of characteristics of chilling injury and rotting factors, the problems in the storage of kiwifruit were discussed. The three technologies of storing and retaining freshness to Hongyang kiwifruit, such as physical technology, chemical technology and biological technology, were demonstrated to master the research status of the preservation technology, which expected deeper research of retaining freshness of Hongyang kiwifruit. It provided theoretical reference to decrease the extent to blet and expand the term of storing.
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