目的 探究鲜切猕猴桃的呼吸代谢特性，为气调包装的设计和鲜切猕猴桃货架期的预测提供参考。方法 以“海沃德”猕猴桃为实验材料，采用密闭系统法，对鲜切猕猴桃贮藏过程中密闭系统的气体体积、乙醇含量和相关品质指标进行测定。结果 随着贮藏时间的增加，密封系统内部逐渐进入低氧状态;对鲜切猕猴桃的呼吸速率进行拟合，其拟合度较高;基于Michaelis-Menten方程建立了鲜切猕猴桃的酶动力学呼吸模型，该方程的决定系数在0.9以上，最大呼吸速率为6.36 mL/(kg∙h)(O2消耗速率)和6.53 mL/(kg∙h)(CO2生成速率);果实的乙醇含量在贮藏144 h后骤然上升，这可能是鲜切水果在密闭包装条件下的发酵阈值点。结论 鲜切猕猴桃的呼吸代谢过程符合一级动力学特性，米氏模型的拟合度较高。鲜切猕猴桃在贮藏144 h后进入无氧呼吸状态，此研究可为气调包装的设计和鲜切猕猴桃货架期的预测提供参考。

This paper aims to explore the respiratory metabolism characteristics of fressh-cut kiwifruit, so as to provide reference for the design of modified atmosphere packaging and the prediction of fresh-cut kiwifruit shelf life. Hayward kiwifruit was taken as test material, and the gas volume, ethanol content and related quality indexes of it in closed system during storage were determined in a closed system. Results showed that with the in0crease of storage time, the interior of the closed system gradually changed to low oxygen state. The maximum respiration rate of the fresh-cut fruit was a consumption of 6.36 mL/(kg∙h) O2 and a production of 6.53 mL/(kg∙h) CO2. The respiration rate fitting degree of fresh cut kiwifruit was high based on the Michaelis-Menten equation, and the respiration model of enzyme kinetics was established. The equation determination coefficient was above 0.9. Ethanol content of the fruit suddenly increased after 144 hours of storage which may be the fermentation threshold point under a closed packaging condition of fresh-cut fruit. The respiratory metabolism process of fresh-cut kiwifruit accords with the first-order kinetic characteristics, with a high degree of fit in the Michaelis-menten model. Fresh-cut kiwifruit enters an anaerobic respiration state after 144 hours of storage, which can provide a reference for the design of MAP and the prediction of shelf life of fresh cut kiwifruit.