猕猴桃是当前世界上的一种新兴栽培果树,因其果实营养丰富,风味奇美、产量高而引起人们的注目。我国东北三省蕴藏着丰富的猕猴桃资源,亟待开发利用。近几年各地有关科研、生产单位已着手这方面的研究并积极开展发掘野生优良类型做为选育材料。果实是选育工作的主要对象,因此,搞好鲜果标本的制作与保存,对猕猴桃的研究利用有着重要意义。近几年我们为探讨猕猴桃标本制作与液保存的最佳方法,进行了不同配方和方法的验,现介绍如下。一、配方及液浸方法第1种(简称1号):保存液由冰醋5ml,甲醛(40％)2ml,白粮5克,甘油2ml蒸馏水100ml混合而成。浸制时将冲洗干净 Kiwifruit is a newly cultivated fruit tree in the world. It attracts people’s attention because of its nutritious fruits, delicious flavors and high yield. The three provinces in Northeast China are rich in kiwifruit resources, which are urgently needed for development and utilization. In recent years, relevant scientific research and production units all over the country have embarked on this aspect of research and actively carried out the exploration of excellent types of wild flowers as breeding materials. Fruit is the main target of breeding work. Therefore, it is of great significance for the research and utilization of kiwifruit to improve the production and preservation of fresh fruit samples. In recent years, we explored the best method of preparation and preservation of kiwifruit samples, conducted a different recipe and method of testing, are described below. First, the formula and liquid immersion method The first one (referred to as No. 1): preservation solution from the vinegar 5ml, formaldehyde (40%) 2ml, 5 grams of white grain, glycerol 2ml distilled water 100ml mixture. Rinse immediately after immersion