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对东北李主栽品种绥李３号果实在２０、３０、３５、４０℃高温条件下的贮藏性和品质变化进行了研究。结果表明，在３０℃下贮藏，商品性能保持１５ｄ，与２０℃下贮藏相比约延长１５ｄ。３５℃下没有显著地软化，与３０℃大体相似，在４０℃下贮藏３－４ｄ能保持商品性，以后则发生腐败。３０℃贮藏３ｄ后移入２０℃贮藏，品质显著提高，但３０℃７ｄ后移入２０℃，贮藏时间虽可延长，但品质没有提高。而且３０℃贮藏后移入２０℃果实的硬度、果皮及果肉颜色的变化差异显著。各温度段的贮藏糖度、酸度变化差异都比较显著。
The storage and quality changes of the main cultivated varieties of Li Li in Northeast of China at 20, 30, 35 and 40 ℃ were studied. The results showed that when stored at 30 ℃, the product performance was maintained for 15 days, which was about 15 days longer than that stored at 20 ℃. No significant softening at 35 ° C, generally similar to 30 ° C, storage at 40 ° C for 3-4 days retains commerciality and subsequent spoilage. After storage for 3 days at 30 ℃, it was stored at 20 ℃ and its quality improved significantly. However, after stored at 30 ℃ for 7 days, it was stored at 20 ℃. Although the storage time could be prolonged, its quality did not increase. Moreover, the hardness of 20 ℃ fruits after storage at 30 ℃ was significantly different from that of the peel and pulp color. The temperature range of storage sugar, acidity changes are more significant differences.