During the earlier days of storage,the firmness of both flesh and core of kiwifruit is high,that is related to the serious inhibitation of activities of the amylase and PG,as well as inhibitation of hydrolysis of starch and pectin.

• 贮藏前期，果实的果肉和果心硬度均很高，这与两部位淀粉酶和多聚半乳糖醛酸酶活性严重被抑制，淀粉和果胶物质水解被抑制有关。