Good kiwifruit can be stored in a cool environment for several weeks without refrigeration, but it must be refrigerated in order to maintain good commodity value for a long time, reduce loss and adjust market volume. Kiwifruit can be stored for more than 4 ~ 6 months in cold storage and 6 ~ 8 months in controlled atmosphere storage. Fruits with soluble solids content of 7% ~ 9% have the longest storage life.

The best way to keep kiwifruit fresh is to precool and then refrigerate.

(1) At present, forced air cooling is generally adopted for pre-cooling, that is, at the opposite side of the container, the pressure difference of air is increased to make the air enter the cold storage at a flow rate of 0.75 liter/(second kg). Because of the high pressure, cold air can penetrate into the kiwifruit tray, then pass through the central tunnel and be exhausted by the fan. After precooling by this method for 8 hours, the temperature can be reduced from 20℃ to 2℃, which is 15 ~ 20 times higher than that of conventional cold storage.

(2) Refrigeration is the most widely used method at present. Factors required for good cold storage: ① When entering the cold storage, the fruit must be kept in good condition and mature consistently; (2) Pre-cooling the fruits before entering the main cold storage after harvesting, so as to remove the heat in the field as soon as possible; ③ The ethylene content in the cold storage should not exceed 0.05 mg/kg, and it is better to control it below 0.03 mg/kg; ④ The cold storage temperature should be controlled at -0.5 ~ 0.5℃, the relative humidity should be above 95%, and the fruit temperature should be kept at (0 0.5)℃.

After precooling for about 8 hours, the packaged fruit was cooled from high temperature to 2℃, then refrigerated at 65438 0℃ for 24 hours, and then refrigerated at 65438 0℃ for export. Check regularly during cold storage. The hardness of fruits that meet the export requirements is at least 9.8 N/cm.