l. The product must be completely sterilized and sterilized before entering the storage. The CT high-efficiency warehouse disinfectant developed by the center can be used. The usage amount is 500 grams per 100 cubic meters (see corresponding instructions). 2. Fruits with moderate maturity should be selected as storage fruit. It is generally believed that the fruit ripening period, that is, the starch content starts to decline from the highest value, the period of increase of whole sugar (solids content is 6.5% to 7%) is suitable for harvesting. 3. Avoid harvesting on foggy or rainy days. Harvesting, the harvester is best cut short nails or gloves to avoid scratching the fruit skin, causing damage. The harvested fruit should be placed in shaded areas. 3, after harvesting, as soon as possible into the pre-cooling room, rapid pre-cooling at 0 °C conditions, try to make the fruit temperature within 0 to reach 0 °C within 24 hours. 4. Strict selection must be made before bagging, removing fruits with mechanical damage, abrasions, bumps, and pests and diseases. 5. Pre-cooling the selected fruits and the required fresh-keeping bags into the refrigerator, so that the temperature of the products is reduced to a proper temperature for storage. Then, it is loaded into a special fresh-keeping bag for kiwifruit, with 5 to 7.5 kilograms of fruit per bag. 6, into the upper 7-10 packets of red drugs (physiological regulators), pay attention to the mesh facing up, that is not close to the fruit. 1 package of CT-1 fresh-keeping agent (powder), use a pin to make a through-eye. 7. Tighten the bag mouth and reduce or hide it. Pay attention to the ventilation between the box and the box. 8. The temperature and humidity in the warehouse should be properly managed. The temperature should be controlled at 00.5°C and the relative humidity should be 90 to 95%. 9, using the above storage technology, Qin Mei kiwi can be stored for 5-6 months.