据《果树学报》2013年第2期《采后适当失水处理对软枣猕猴桃20℃下生理生化变化的影响》(作者姜丹等)报道,为了探讨失水处理对采后软枣猕猴桃生理生化变化的影响,延长其贮藏寿命,建立绿色保鲜方法。试验以软枣猕猴桃为试验材料,研究了失水率分别为0、2%、4%和6%的软枣猕猴桃,在温度为(20±5)℃条件下贮藏过程中生理生化变化。结果表明,适当失 According to the “fruit tree” 2013 the second period “post-harvest appropriate dehydration treatment of jujube Kiwi fruit at 20 ℃ physiological and biochemical changes” (author Jiang Dan, etc.) reported that in order to explore the loss of water on post-harvest jujube Actinidia physiology Biochemical changes, to extend its shelf life, the establishment of green preservation methods. In this study, jujube (Actinidia americana) was used as test material to study the physiological and biochemical changes of jujube (Actinidia japonica L.) treated with 0, 2%, 4% and 6% of water loss at storage temperatures of (20 ± 5) ℃. The results show that the appropriate loss