为探究‘蜂糖李’和‘空心李’适宜采后贮藏温度，将两种李果实贮藏于0、2、4 ℃下进行外观及内在相关品质指标测定。研究结果表明低温有助于维持李果实较高硬度、减弱呼吸作用从而维持品质；其中‘蜂糖李’在4 ℃下可溶性固形物迅速积累且呼吸速率飙升，颜色由绿转黄后失去商品价值，而0、2 ℃较好的抑制‘蜂糖李’呼吸速率延缓营养物质的消耗，但2 ℃下果实失重明显且贮藏前期超氧化物歧化酶活性显著低于0 ℃，0 ℃有利于李果实保持较好色泽并延迟硬度下降、抑制失重率、可溶性固形物含量上升等；‘空心李’在贮藏过程中，三个温度均延缓果实硬度下降且可溶性固形物含量较为稳定，但0 ℃比2、4 ℃更好的维持果实硬度、减缓失重率、呼吸速率的上升、以及丙二醛和过氧化氢的积累，且0 ℃下果实色泽保持良好，而2、4 ℃贮藏后期果实丧失特有色泽。综上所述，0 ℃贮藏有利于维持‘蜂糖李’和‘空心李’外观及内在品质，从而延长货架期。

To explore the suitable postharvest storage temperatures of two plum fruits, “FTL” and “KXL”, their appearance and intrinsic quality indices were measured at 0, 2, and 4 ℃ . The results showed that low temperatures could contribute to the maintenance of plum fruit hardness to a greater extent while concurrently mitigating respiration, thus maintaining overall fruit quality. Among them, the soluble solids of “FTL” accumulated rapidly at 4 ℃ and the respiration rate increased. The color turned from green to yellow, resulting in a loss of market value. However, temperatures of 0 and 2 ℃ effectively inhibited the respiration rate of“ FTL” and delayed the consumption of nutrients, but the weight loss of the fruit was pronounced at 2 ℃, superoxide dismutase activity at the early storage stage was significantly lower than that at 0 ℃, which was conducive to maintaining favorable color and delaying the decrease in hardness, inhibiting the weight loss rate, and increasing the content of soluble solids. During the storage process of“ KXL”, the decrease in fruit hardness and the soluble solid content was relatively stable at all three temperatures, but 0 ℃ was more favorable than 2 and 4 ℃ for maintaining fruit hardness, slowing down the weight loss rate, increasing the respiration rate, and accumulating malondialdehyde and hydrogen peroxide. The color of the fruit remained favorable at 0 ℃; however, the fruit lost its unique color in the later stage of storage at 2 and 4 ℃ . In summary, 0 ℃ storage was conducive to maintaining the appearance and intrinsic quality of “FTL” and “KXL”, thereby extending the shelf life.

贵州省科技厅项目（黔科合支撑[2022]重点018号）；国家自然科学基金项目（31960620）