目的 研究货架期间猕猴桃的品质动力学变化特性与寿命。方法 以“秦美”猕猴桃为实验材料, 在温度为4，10，20 ℃下进行货架试验, 测定猕猴桃质量损失率、硬度、可溶性固形物含量、可滴定酸含量、色值（C*，L*）的变化, 利用Arrhenius方程建立相应品质指标的动力学模型, 经恒等变形后得到货架寿命预测加权模型，并对模型进行验证。结果 低温可以明显延缓猕猴桃在货架期间品质的降低, 其品质变化均符合零级动力学方程; 通过对比货架温度和时间对各品质指标的影响可知, 货架时间均大于货架温度; 综合上述品质指标构建的货架寿命预测加权模型，其相对误差在±10%以内, 精确度较高。结论 在温度为4~20 ℃范围内, 可依据加权模型对猕猴桃的货架寿命进行准确预测。

The work aims to study the quality kinetics and lifespan of kiwifruit during shelf life. The shelf test at 4, 10 and 20 ℃ was carried out with 'Qinmei' kiwifruit as test material, and the changes in mass loss rate, hardness, soluble solid content, titratable acid content, and color values (C*, L*) during the period were determined. The Arrhenius equation was used to establish the dynamic model of the corresponding quality index. After the constant deformation, the shelf life prediction weighting model was obtained and the model was verified. Low temperature could significantly delay the quality of kiwifruit during shelf life, and the quality changes were in line with the zero-order kinetic equation. By comparing the influence of shelf temperature and time on various quality indicators, shelf time was more important than shelf temperature. The relative error of the shelf life prediction weighting model constructed by combining the above quality indicators was within ±10%, and the accuracy was high. In the range of 4~20 ℃, the shelf life of kiwifruit can be accurately predicted based on the above model.