目的 探究轻度失水对软枣猕猴桃果实机械伤和品质的影响。方法 以软枣猕猴桃为材料，通过比较失水对运输模拟振动后果实机械伤的影响，以不失水模拟运输振动为对照，测定了处理后软枣猕猴桃果实贮藏过程中感官品质、营养品质、膜脂过氧化和活性氧代谢的变化情况。结果 与对照组相比，4%轻度失水处理有利于保持果实感官品质，使其腐烂率降低了10%、总酚含量提高了18.2%，抑制了其组织内丙二醛(MDA)含量和相对电导率的升高，保持贮藏过程中过氧化氢酶(CAT)、过氧化物酶(POD)、抗坏血酸过氧化物酶(APX)活性。结论 4%轻度失水可能是通过降低了果实硬度从而降低腐烂率，保持较高活性氧清除能力，抑制成熟进程，从而利于缓解软枣猕猴桃果实采后运输机械伤发生，保持果实品质。

The work aims to explore the effects of light water loss on mechanical injury and quality of Actinidia arguta. The changes in sensory quality, nutritional quality, membrane lipid peroxidation and reactive oxygen metabolism of Actinidia arguta during storage were determined by comparing the effect of water loss on mechanical injury of fruit under simulated transportation vibration with the fruit under simulated transportation vibration without water loss as a control. Compared with the control group, the 4% light water loss treatment was beneficial in maintaining fruit sensory quality, reducing decay rate by 10% and increasing the total phenolic content by 18.2%. Water loss also inhibited the increase of malondialdehyde (MDA) content, and relative conductivity and maintained the activities of catalase (CAT), peroxidase (POD) and ascorbate peroxidase (APX) during storage. The 4% light water loss may have reduced the rate of decay by decreasing fruit hardness, maintaining a high scavenging capacity of reactive oxygen species and inhibiting the ripening process, thus facilitating the alleviation of mechanical injury occurrence in postharvest transportation of Actinidia arguta and maintaining fruit quality.