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在研究ＣＰＰＵ促进猕猴桃果实增大效果的基础上，在使用ＣＰＰＵ后对猕猴桃果实品质的影响和连年使用ＣＰＰＵ的效果进行了研究。结果表明：ＣＰＰＵ有催熟作用，用ＣＰＰＵ处理的果实成熟期可提前１０－１５ｄ，使用浓度越高催熟作用越明显，而且采收后在室温条件下，果实的后熟过程也加快。处理果含糖量增加。有机酸含量有下降趋势。维生素Ｃ含量在高浓度（２０－３０ｍｇ·１￣（－１））情况下有下降趋势。但品尝表明，对食用品质并无不良影响。使用ＣＰＰＵ浸果不影响花芽的形成，但连续使用对促进果实的膨大作用，在不同条件下表现不同。在高水平的管理条件下，连续使用ＣＰＰＵ效果好，如果管理较差，肥、水跟不上，其效果就差。
On the basis of studying the effects of CPPU on promoting the fruit growth of kiwifruit, the effects of using CPPU on the fruit quality of kiwifruit and the effect of CPPU after successive years were studied. The results showed that CPPU had the effect of ripening. The ripening period of CPPU could be advanced by 10-15 days. The higher the concentration of CPPU was, the more obvious the ripening was, and the ripening of fruits was also accelerated at room temperature after harvesting. Processing fruit increased sugar content. Organic acid content has a downward trend. Vitamin C content in the high concentration (20-30mg · 1 ~ (-1)) in the case of a downward trend. However, tasting shows that there is no adverse effect on food quality. The use of CPPU soaked fruit does not affect the formation of flower buds, but continuous use to promote fruit enlargement, under different conditions, the performance of different. In the high level of management conditions, continuous use of CPPU effect is good, if poor management, fertilizer, water can not keep up, the effect is poor.