猕猴桃是当今国内外极为推崇的水果品种之一,被誉为“水果之王”,但在贮藏过程中,因易受青霉病和绿霉病菌感染,引起果实大量腐烂,造成“七天软,十天烂,半月坏一半”。为了寻求有效的保鲜技术,抑制果实腐烂率,我们于1985年和1986年用柑桔上使用极广的保鲜剂京2B对猕猴桃贮藏果进行了处理,现将有关试验研究结果初报如下。 Kiwifruit is one of the most respected fruit varieties both at home and abroad. It is known as the “king of fruits”. However, during the storage process, kiwifruit is susceptible to penicillosis and mold infection, resulting in a large amount of decay of fruit, resulting in “seven days of soft, Ten days rotten, half bad half. ” In order to seek effective preservation technology and inhibit fruit decay rate, we treated kiwifruit stored fruit with the most widely used preservative Jing-2B in citrus in 1985 and 1986, and the results of the experiment are as follows.