为延长冷藏90天后的秦美猕猴桃的货架期时间，提高果实品质，本实验将固体二氧化氯缓释剂分别置于保鲜袋包装和纸箱包装的果实中，测定其对货架期内猕猴桃品质的影响。结果表明，二氧化氯处理的装箱猕猴桃硬度、可滴定酸、维生素C下降缓慢，腐烂率为0%，低浓度的二氧化氯不影响猕猴桃的外观和口感；装袋猕猴桃的硬度、可滴定酸、维生素C下降较快，有腐烂果实存在。两种包装形式结合二氧化氯处理均不影响猕猴桃的可溶性固形物含量。实验表明，固体二氧化氯缓释剂应用于纸箱包装的猕猴桃，可以很好的延长猕猴桃的货架期时间，保持其品质。保鲜袋包装的猕猴桃处理与对照没有显著差异。

The purpose of this study was to prolong the shelf life and maintain the quality of ‘Qinmei’ kiwifruit after 90 days cold storage. Solid chlorine dioxide releasing agent was applied on kiwifruit packed with polyethylene bags or carton. The result showed that: the decrease of firmness, titratable acid, ascorbic acid was delayed and no decay fruit was observed in chlorine dioxide treatments of fruit packed with carton, and utilization of low dose of chlorine dioxide did not suppress the appearance and eating quality, while there was no significantly difference in quality between control and treatments in kiwifruit packed with polyethylene bags. All treatments did not affect solid soluble contents. Application of solid chlorine dioxide releasing agent on kiwifruit packed with carton is an effective method to prolong shelf life and maintain fruit quality.