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试验结果表明，采用５→０°Ｃ逐渐降温处理，硅窗保鲜袋包装，控制５％的氧气体积和３％的二氧化碳体积，可将雪桃果实贮藏５０ｄ，果肉的褐变受到明显的抑制。
The test results showed that the browning of pulp could be inhibited obviously by using 5 → 0 ° C gradual cooling treatment, packaging with silicon window preservation bag, controlling 5% oxygen volume and 3% carbon dioxide volume.