Kiwi is a country of origin of deciduous vine fruit, fruit in recent years for its nutrient-rich, unique flavor, and has a role in health care and much pro-Lai, the rapid expansion of cultivated area, study and summarize the kiwi cold storage technology production has far-reaching significance. The fruit for the gas storage is recognized worldwide as an advanced storage methods, post-harvest fruit in developed countries can receive timely storage and 70% -80% of controlled atmosphere storage. New Zealand Kiwi atmosphere storage capacity of more than 30% of total production, while Zhouzhi kiwi atmosphere storage is much less than 1% of total production, thus controlled atmosphere storage has great potential for development. The importance of improving the existing cover more than 70 accounts atmosphere is an important issue to enhance the current level of Storage Industry solved. First, it may cover a variety of ways to account for the gas integration of technical innovation, the introduction of advanced management techniques to extend the supply of fresh fruits, fruit Spring realize the market. Second, to increase the cover gas for the bonus account support. Moreover, it should recognize that the only way for controlled atmosphere storage kiwi kiwifruit industry. Storage technology to build some level with international standards of large-scale storage technology for the gas, and to promote the introduction and use of current technology the most advanced vacuum storage facilities in order to reach production season the pin, aim to extend the supply period. Kiwifruit optimum storage temperature is 0 ℃, relative humidity of 90% to 95% and a temperature of not less than -2 ℃, avoid freezing fruit, produce physiological disorders. After harvest to quickly pre-cooled promptly stored in the library. If you can not do this, can be properly taken late in order to avoid high temperatures promote post-harvest fruit ripening of. Kiwi fruit and vegetable storage refrigerator do the following: (1) A warehouse and packing utensils warehouse storage and storage before disinfection are fumigation with sulfur. 3 days before storage, according to 20 g / m amount fumigation 24 hours, then sealed warehouse. Fumigated immediately after storage of 40 to 60 minutes, the amount of 4 g / m, after fumigation once every 20 to 30 days, the amount of sulfur powder each was 3 g / m, time 40 to 60 minutes. Fumigation should be enclosed warehouse, shut motivated, vents, open ventilation after time. Packing plastic bag with 0.5% potassium permanganate solution soaked, then rinse, dry spare. (2) pre-cooling, packaging and handling would have been selected had not broken, hurt Airing fruit. In case of wind or fog harvest, the fruit surface humidity should be dried within 24 hours. Pre-cooling can also sometimes be buffered in cold storage in the hallway. The fruit into the 0.03 to 0.05 mm thick polyethylene bag, the bag size is 50 cm × 35 厘米 × 15 cm, 2.5 kg per bag fruit, or the fruit basket costumes, baskets lined with plastic bags, put fruit in a plastic bag; or directly on the basket, with a large plastic bag in the basket outside. Usually dressed 15 kg per basket, put a plastic bag can delay fruit softening, reducing light consumption. Storage temperature should be controlled pre-cooling at 5 ℃, when the temperature approaching fruit storage temperature, ethylene absorbers mounted in the bag, the system of law: the vermiculite, broken bricks and other porous, absorbent dry material, into a saturated solution of potassium permanganate for 10 to 15 minutes, remove the dry, packed in gauze or stabbed with many small holes in the plastic bag, the ethylene absorber in an amount of fresh fruit weight of 2% to 3%, ethylene absorbers Add fruit storage bag, basket and then seal the bag. The last closed doors, a one-time storage temperature drops from 5 ℃ 0 ~ 2 ℃. Inside temperature requirements of small amplitude, the relative humidity was maintained at 90% to 95%.