目的 研究1–甲基环丙烯(1–MCP)和乙烯吸收剂(EA)对软枣猕猴桃的保鲜效果。方法 以“龙成二号”软枣猕猴桃为实验试材，采用EA、1–MCP、1–MCP+EA处理果实。在低温(–0.8～–0.2 ℃)条件下贮藏，研究软枣猕猴桃在贮藏60 d内营养品质、硬度、叶绿素、生理指标、总酚及过氧化物酶(POD)的变化情况。结果 相较CK组，处理组均有利于维持果实贮藏品质，其中1–MCP+EA组保鲜效果最优，可延缓可溶性固形物(TSS)的升高，抑制可滴定酸(TA)、可溶性蛋白、硬度、叶绿素的下降，在60 d时VC质量分数为548.55 µg/g，并且降低呼吸强度和乙烯生成速率高峰，贮藏结束时总酚质量分数提高至47.9 µg/g，保持POD活性。通过SPSS分析，综合得分从大到小为1–MCP+EA组、1–MCP组、EA组、CK组，说明1–MCP和EA结合使用效果优于单一处理。结论 1–MCP结合EA处理可抑制果实生理活性，利于维持贮藏期品质，保持较好的质地和色泽，保鲜效果最好。

The work aims to study the fresh-keeping effects of 1-methylcyclopropene (1-MCP) and ethylene absorbent (EA) on Actinidia argute. Longcheng No.2 Actinidia arguta was used as experimental material and treated with EA, 1-MCP and 1-MCP+EA. Under the storage conditions of low temperature (−0.8~−0.2 ℃), the changes of nutritional quality, hardness, chlorophyll, physiological indexes, total phenol and peroxidase (POD) of Actinidia arguta were studied after 60 days of storage. Compared with the CK group, the treatment groups were beneficial to maintaining fruit storage quality, and the 1-MCP+EA group had the best fresh-keeping effect, which could slow down the increase of total soluble solids (TSS) and inhibit the decrease of titratable acid (TA), soluble protein, hardness and chlorophyll. On the 60th day, the mass fraction of VC content was 548.55 µg/g and fruit respiration intensity and ethylene production rate peak were reduced. At the end of storage, the total phenol mass fraction increased to 47.9 µg/g, maintaining POD activity. Through SPSS analysis, the comprehensive score was in the order of 1-MCP+EA group >1-MCP group >EA group >CK group, indicating that the effect of 1-MCP combined with EA was better than that of single treatment. 1-MCP combined with EA treatment can inhibit the physiological activity of fruits, help to maintain the quality of fruits during storage period, keep good hardness and color and have the best fresh-keeping effect.