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研究了不同温度对李子冷藏效果、冷害的发生情况以及冷害症状与呼吸强度变化的关系。结果表明，李子硬度、含酸量随贮温升高而下降，腐烂随贮温升高而增加。由此可见：低温有利于李子贮藏。然而，李子贮藏在７℃以下会发生冷害。冷害后，果肉变褐，腐烂增加，果味变淡。但在冷害症状出现之前，将果实升温到２０℃后呼吸强度即表现出异常升高，因此可由升温后呼吸强度的异常升高来预测冷害的发生。
The effects of different temperatures on plump refrigeration, chilling injury and the relationship between chilling injury and respiratory intensity were studied. The results showed that the plum hardness and acid content decreased with the increase of storage temperature, and decay increased with the increase of storage temperature. This shows that: low temperature is conducive to plum storage. However, cold storage of plums below 7 ° C may occur. Cold damage, the flesh browning, decay increased fruit fades. However, before the onset of symptoms of chilling injury, the respiration intensity showed an abnormal increase after the fruit was warmed to 20 ° C, so the occurrence of chilling injury could be predicted by the abnormal increase in respiration intensity after warming.