日本李是一种易腐水果。商业贮存和运输条件(0～5℃,80%～95%RU)下可以延迟果实软化,减少鲜重损失和病害发生,但也可能导致冷藏病害,产生冷害症状。很多李品种在经过长期冷藏后转入常温下成熟过程中易表现出冷害症状,如果肉褐变、绵软、果肉半透明、果肉渗液 Japanese Lee is a perishable fruit. Commercial storage and transport conditions (0 ~ 5 ℃, 80% ~ 95% RU) can delay fruit softening, reduce fresh weight loss and disease occurrence, but may also lead to cold storage disease, chilling injury symptoms. A lot of varieties of Li after long-term refrigeration into the room temperature during the ripening process easy to show the symptoms of chills, if the meat brown, soft, flesh translucent, pulp exudate