采用动态热机械分析仪（DMA）研究了不同贮藏温度环境下哈斯鳄梨果肉的应力松弛力学特性，并结合Maxwell模型以及动力学模型建立其货架期预测模型。结果表明：在5℃贮藏7天以内的力学松弛特性无明显变化，在8℃贮藏5天以后的力学松弛加快，而在25℃贮藏3天时，其力学松弛特性已经发生显著变化；构建了基于关键哈斯鳄梨力学松弛特征参数平衡弹性模量E₀、主松弛时间τ₁和阻尼体粘滞系数η的贮藏期预测模型，发现以主松弛时间τ₁为特征值的货架期预测模型相对误差的绝对值为8.57%，较以平衡弹性模量、阻尼体粘滞系数建立的模型更为准确。这些结论对于研究哈斯鳄梨冷链储运过程中的货架期预测具有重要的参考价值。

The ‘Hass’ avocado had been tested by DMA to study the stress relaxation properties under different storage temperatures. The Maxwell model and kinetics model were also used to build the shelf life prediction model. The results showed that there were no significant changes of stress relaxation property in 7 days when stored under 5℃, while it softened quickly after 5 days at 8℃. The stress relaxation properties changed significantly in 3 days at 25℃. The shelf life prediction models had been built by extracting the equilibrium modulus of elasticity(E₀), the main relaxation time(τ₁) and the viscous coefficient(η) of samples, respectively. Among them, the model based on the main relaxation time,with the relative prediction error of 8.57%, could predict the shelf life more accurately than the others. This conclusion is expected to be potential applications for shelf life prediction of ‘Hass’ avocado during the cold chain transportation and storage.