为了解金桃猕猴桃适合的保鲜处理方式，探究了在(2.0±0.5)℃贮藏条件下，微孔袋(PE)、高渗袋(HPE)、打孔袋(PPE)及其结合乙烯吸收剂(EA)、0.2 μL/L 1-甲基环丙烯(1-MCP)处理对金桃猕猴桃硬度、外观色泽、可溶性固形物(TSS)含量、维生素C(Vc)含量、淀粉含量、丙二醛(MDA)含量、过氧化物酶(POD)活性和包装袋内O₂和CO₂气体变化的影响。结果表明，各保鲜处理组合均能不同程度地延缓金桃猕猴桃果实硬度、Vc含量、淀粉含量的下降速度，抑制色差a*值和TSS含量升高效果显著(P<0.05)，显著降低贮藏后期MDA的生成量，保持POD活性在较高水平。其中，微孔袋结合1-MCP(PE+1-MCP)处理效果最佳，可保持金桃猕猴桃较高的贮藏品质，贮藏180 d时，硬度最高，为0.83 kg/cm²，Vc含量最高，为99.51×10^-2 g/L，TSS含量最低，为13.90%，淀粉含量最高，为30.50 mg/g，MDA含量最低、POD活性最高，分别为0.941 mmol/g、66.2 U/(min·g)，且上述指标与未加包装的裸果对照均差异显著(P<0.05)。因此，建议生产中采用微孔袋和1-MCP处理的保鲜方式。

To understand suitable approach of Jintao kiwifruit for retaining freshness under(2.0±0.5)℃ cold storage,the effects of PE film bag(PE),high carbon dioxide permeability film bag(HPE) and perforated PE film bag(PPE) combined with 1-MCP treatment(0.2 μL/L) and ethylene absorbent(EA) on the hardness,appearance color,TSS content,Vc content,CO₂/O₂ volume fraction,starch content,MDA content,POD activity of Jintao kiwifruit were studied.The results showed that different treatments could delay varying degrees of the decline rate of hardness,Vc content and starch content of Jintao kiwifruit,inhibit the the increase of a∗ value and TSS content,reduce the production of MDA at the later stage of storage,maintain POD activity at a higher level.Among them,the PE film bag adding 1-MCP treatment had the best effect. At the storage of 180 days,the hardness was 0.83kg/cm².The Vc content was the highest with 99.51×10^-2 g/L.The starch content was the highest with 30.50 mg/g.MDA content was the lowest with 0.941 mmol/g,POD activity was the highest with 66.2 U/(min·g),and these indicators were significantly different from the CK(P<0.05).Therefore,it is recommended to use PE film bag combined with 1-MCP treatment for Jintao kiwifruit cold storage.