Kiwifruit is a new type of fruit that people like to eat. The natural shelf life is very short and it begins to decay in ten days and a half months. Therefore, it is very important to strengthen the management of kiwifruit preservation and preservation. Now introduce five kinds of domestic and foreign latest practical kiwifruit storage methods, for fruit growers and fruit dealers reference selection. First, cold storage. Low temperature can inhibit the respiratory metabolism of fruits, reduce the enzyme activity and ethylene production, thus delaying the ripening and aging process of kiwi fruit. Kiwi fruit ripening and aging process. The specific operation of kiwifruit refrigerating is to put the fruit boxes that have been peach-picked and graded and pre-cooled on the shelf of the cold store. The pots are piled on the ground (not too high) and the temperature should be maintained at -5 to 0.5 degrees. If the humidity in the store is at the end, it should prevent fruits from losing water and cause fruit to shrink and shrink. In addition, prevent long-term air convection ventilation. Second, the atmosphere storage. The principle is: artificially change and control the concentration of oxygen and carbon dioxide in the storage environment. Normally, the oxygen in the storage environment is rapidly reduced from about 21% to 2%, and the carbon dioxide is increased from 0.3% to 5% by pumping nitrogen or oxygen-reducing machines. After that, the air-conditioning is performed every day to maintain a certain level. The specific operation of the air-conditioned storage is to put the graded peach and pre-cooled fruits into a fruit box, each containing 10 to 15 kg, and then coat the box with a 0.06 mm thick plastic bag. There are air holes in the bag. Use a rapid oxygen reduction method if there is an oxygen reducer and nitrogen. The air in the bag is first extracted by an air pump, and then filled with nitrogen. After repeated 2 to 3 times, the oxygen in the bag is reduced to the required index, and the bag can be stored. Third, low ethylene storage. Ethylene has a ripening effect, which is not conducive to the storage of fruit, and kiwifruit is particularly sensitive to ethylene, that is, when the atmosphere is adjusted at 0 degrees, ethylene in the storage environment is also removed. At present, domestic and international users of potassium manganate absorb ethylene. The specific operation of low-vinyl storage is to put small pieces of foamed silicon, perlite, etc. into a saturated solution of potassium permanganate, soak it and drain it into a plastic bag with a carrier and seal it. The potassium manganate carrier is placed in a thin, small plastic bag. A number of small holes are punched in the bag, and the small bag of the loading body is placed on the upper part of the bag (or tent). The sealed fruit bag was then air-conditioned in a 0 degree bank. Kiwi-resistant kiwifruit varieties can be preserved in this method for 6 to 8 months. Fourth, silicon window atmosphere. The silicon window is generally made of polytetraethoxysilane type silicone rubber film, which can play a role in automatically adjusting the gas in the account. The specific operation of the silicon window air-conditioning is: using silicone rubber window, embedded in a plastic bag or account, that is, become the silicone rubber police air-conditioned bags. According to measurements: Under a pressure of atmospheric pressure, 80 g per square meter of silicon film, per day and night through the carbon dioxide is 1730 liters, oxygen is 288 liters, nitrogen is 144 liters, the ratio of permeate gas is 12:2:1. Silicon window styling with excellent refrigerating effect. Fifth, vacuum storage. Storage under reduced pressure is based on the principle of gas diffusion, reducing the pressure inside the storage vessel and reducing the oxygen concentration. At low pressure, volatile gases such as ethylene content are outwardly diffused in fruits, which has a significant effect on reducing ethylene content in fruits, reducing respiration, and delaying maturation and senescence. Decompression storage method is: the kiwi fruit placed in a decompression tank or vacuum box, cover the lid, use a vacuum pump to make it to the desired pressure, open the cover at intervals to ventilate. According to the determination: kiwifruit stored at low temperature and pressure, all fruits become soft after 10 days, and normal temperature and pressure storage, 30 days of all the curved fruit, loss of commercial value. However, after storage for 30 days at room temperature under reduced pressure, the kiwifruit fruits were all intact and did not become soft, which was basically the same as when they were freshly picked. China Agricultural Network Editor