为了研究最适宜冷藏期软枣猕猴桃的箱式自发气调，提高软枣猕猴桃的贮运效果，确保软枣猕猴桃的保鲜品质，本试验研究三种不同气调元件（12、7、6号）对‘长江一号’软枣猕猴桃自发形成的微环境气体含量、保鲜品质及电子鼻判别的影响。结果表明：12号气调元件（CO2：4.3~5.0%、O2：15.9~16.4%）处理组在软枣猕猴桃腐烂率、可溶性固形物含量、可滴定酸含量和Vc含量中均比对照组（CK）的效果差，且在延缓硬度下降、抑制呼吸强度和乙烯生成速率指标效果中均低于其余两元件；6号（CO2：3.7~4.7%、O2：16.2~17.1%）和7号（CO2：2.6~3.3%、O2：17.6~18.3%）气调元件处理组的保鲜效果要优于CK组，且7号气调元件在腐烂率、硬度、糖酸含量、Vc含量、呼吸强度和乙烯生成速率中效果最佳，各指标均与CK组之间存在显著（P<0.05）差异。另外，通过电子鼻对软枣猕猴桃处理的主成分分析（PCA）和线性判别分析（LDA）分析中可以得到，贮藏一段时间后，7号元件的风味成分仍与初值风味最相近，且LDA可以明显将CK组与三种不同气调元件（12、7、6号）处理组的风味区别。综上所述，12号气调元件保鲜效果最差，6、7号气调元件均可抑制腐烂率的发生，延缓可滴定酸和Vc含量的下降，延缓果实后熟保证其可溶性固形物含量，抑制果实的呼吸高峰和乙烯生成速率，且7号气调元件最适宜冷藏期软枣猕猴桃的贮藏。

In order to study the box-type spontaneous atmosphere ofActinidia argutain the most suitable period of cold storage and to improve the storage and transportation ofActinidia argutaand ensure the fresh quality ofActinidia arguta, three different atmospheric elements (12, 7, 6) Effects of spontaneous formation of microenvironment gas content, fresh quality and electronic nose on the fruit of 'Yangtze River No.1'. The results showed that the decay rate, soluble solids content, titratable acid content and Vc content of the kiwi fruit were significantly higher than those of the control group (CO2: 4.3% - 5.0%, O2: 15.9% - 16.4%) (CO2: 3.7% - 4.7%, O2: 16.2% - 17.1%) was lower than that of the other two components in the effect of slowing down the hardness and decreasing the respiration intensity and ethylene production rate. And 7 (CO2: 2.6% - 3.3%, O2: 17.6% - 18.3%) were better than CK group, and the decay rate, hardness, content of sugar and acid, Vc content, respiration intensity and ethylene production rate were the best, and there was significant difference between each index and CK group (P<0.05). In addition, it is possible to obtain the results of PCA and linear discriminant analysis (LDA) analysis of the processedActinidia argutaby electrons. After a period of storage, the flavor components of element 7 are still the closest to the initial flavor, and LDA It is clear that the flavor of the CK group is different from that of the three different air conditioning elements (12, 7, 6). In summary, the No. 12 air conditioning element preservation effect is the worst, 6,7 gas regulator can inhibit the occurrence of decay rate, delay the reduction of titratable acid and Vc content, delay the fruit ripening to ensure its soluble solids content , The inhibition of fruit respiration peak and ethylene production rate, and the No. 7 gas conditioning element is most suitable for storage ofActinidia argutaduring storage.