Actinidia arguta fresh-keeping method and system integrating collection, storage, transportation and sale and application

Abstract

The invention belongs to the technical field of storage and fresh-keeping of fruits and vegetables, and discloses a fresh-keeping method and system integrating collection, storage, transportation and selling of actinidia arguta and application of the fresh-keeping method and system. The fresh-keeping method comprises the following steps: S1, applying the fresh-keeping agent to the actinidia arguta fruits and plants 7-14 days before harvesting the actinidia arguta fruits; s2, the picked actinidia arguta fruits are independently placed in independent hole grooves of a vibration reduction basket; s3, transporting the plurality of vibration reduction baskets in which the actinidia arguta fruits are placed into a passive controlled atmosphere large tent for storage; wherein in the step S1, the preservative comprises a sodium alginate oligosaccharide aqueous solution and / or a natamycin aqueous solution; in the step S3, in the storage process, the temperature is 0-4 DEG C, and the humidity is 80-90%; and the concentration of CO2 in the passive air-conditioning large tent is less than or equal to 5%. The preservation method can delay after-ripening and aging of the fruits, reduces mechanical damage and decay of the actinidia arguta fruits in the storage period and the transportation process, prolongs the storage period of the actinidia arguta fruits, and is safe and economical.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit and vegetable storage and preservation, and relates to a preservation method and system and application of Actinidia arguta in which the collection, storage, transportation and marketing are integrated. Background Art

[0002] Actinidia arguta (Sieb. et Zucc.) Planch. ex Miq is small in size, has smooth and hairless skin, and has a unique flavor. It has high nutritional value and health benefits and is very popular in the market. Actinidia arguta is a typical respiratory climacteric fruit. Under the action of ethylene, the fruit will soften quickly and the storage period at room temperature is relatively short, about one week. Because the skin of Actinidia arguta is thin and juicy, it is very susceptible to mechanical damage in a series of links such as harvesting, transportation, storage, and sales, which in turn causes microbial infection and causes large-scale fruit rot. At present, there are relatively few studies on the storage and preservation of Actinidia arguta, most of which are in the laboratory research stage. There is no large-scale and standardized business model, which makes it difficult to meet the growing market demand. Most companies stack the fruits in cold storage. Although this is more convenient, in the subsequent storage and transportation process, the stacked fruits are prone to surface damage due to squeezing, friction, vibration, collision, etc., and microorganisms multiply rapidly and infect other fruits, which is not conducive to the long-distance circulation of Actinidia arguta.

[0003] Controlled atmosphere preservation technology can delay the respiratory metabolism of fruits and prolong the storage time by changing the gas composition and concentration in the storage environment. According to the mode of action, controlled atmosphere storage can generally be divided into active controlled atmosphere storage and passive controlled atmosphere storage. Active controlled atmosphere refers to artificially changing the gas composition and concentration in the storage environment. If the appropriate controlled atmosphere parameters of fruits and vegetables are known, better preservation effects can be achieved. However, active controlled atmosphere requires large-scale controlled atmosphere equipment, which is costly. Passive controlled atmosphere refers to using the respiration of fruits and vegetables themselves to adjust the O2 and CO2 concentrations in the storage environment. Compared with active controlled atmosphere, passive controlled atmosphere does not need to rely on large-scale controlled atmosphere equipment, which greatly reduces the cost of preservation. However, passive controlled atmosphere also has some problems, such as the long time required to reach suitable gas conditions and the excessively high CO2 concentration in the late storage period, which can easily cause anaerobic respiration of fruits and vegetables. Zhang Peng and others found that "Longcheng No. 2" soft-fleshed kiwifruit would suffer CO2 damage when stored for 45 days under CO2 concentration conditions of 9.00-11.93%. During the subsequent storage period, the original flavor of the fruit would be destroyed, it would become seriously alcoholic, it would have an increased odor, and it would lose its edible quality.

[0004] The post-harvest preservation technology currently used commercially for kiwifruit is mainly based on refrigeration, supplemented by chemical preservatives or modified atmosphere packaging technology. These post-harvest preservation technologies have played an important role in extending the storage life of kiwifruit. However, there are still some problems, mainly including high processing costs, complex operating procedures and possible food safety risks; and if the preservation treatment is not appropriate, it is likely to cause physiological disorders in the fruit, affect the normal ripening of the fruit, and thus affect the quality and storage period of the kiwifruit. Summary of the invention

[0005] The purpose of the present invention is to provide a preservation method and use of kiwifruit that integrates the collection, storage, transportation and marketing of kiwifruit in order to solve the above technical problems. The preservation method can delay the ripening and aging of the fruit, reduce the mechanical damage and decay of the kiwifruit during the storage period and transportation, extend the storage period of the kiwifruit, and is safe and economical.

[0006] The above object of the present invention is achieved through the following technical solutions:

[0007] The first object of the present invention is to provide a preservation method for kiwifruit that integrates harvesting, storage, transportation and marketing, and the preservation method comprises the following steps:

[0008] S1. 7-14 days before harvesting the kiwifruit, applying a preservative to the kiwifruit fruits and plants;

[0009] S2, placing the harvested Actinidia arguta fruits independently in independent hole slots of a vibration-damping basket;

[0010] S3, transporting a number of vibration-damping baskets containing Actinidia arguta fruits to a large passive atmosphere controlled tent for storage;

[0011] Wherein, in step S1, the preservative comprises an aqueous solution of sodium alginate oligosaccharide and / or an aqueous solution of natamycin;

[0012] In step S3, during the storage process, the temperature is 0-4°C, the humidity is 80-90%; the concentration of CO2 in the passive atmosphere controlled tent is ≤5%.

[0013] Optionally, in step S1, the mass concentration of sodium alginate oligosaccharide in the sodium alginate oligosaccharide aqueous solution is 65-100 mg·L -1 The mass concentration of natamycin in the natamycin aqueous solution is 10-100 mg·L -1 ; The amount of the preservative used is 300-450kg per 1 hectare of land.

[0014] Optionally, in step S1, the preservative is a sodium alginate oligosaccharide aqueous solution; in step S3, during storage, the temperature is 1-2°C, the humidity is 85-90%; and the concentration of CO2 in the passive atmosphere controlled tent is ≤4%.

[0015] Optionally, in each of the passive atmosphere controlled tents, the number of the vibration damping baskets is 100-150; the weight of the kiwifruit fruits placed in each vibration damping basket is 1-1.3 kg.

[0016] Optionally, in step S1, 7-14 days before harvesting, the Actinidia arguta fruit reaches physiological maturity.

[0017] The second object of the present invention is to provide a preservation system integrating the collection, storage and transportation of Actinidia arguta, which is applied in the above-mentioned preservation method, and the preservation system comprises: a vibration reduction basket and a passive atmosphere controlled tent;

[0018] The passive atmosphere controlled large tent is used to place a plurality of vibration-damping baskets containing Actinidia arguta fruits;

[0019] The passive atmosphere-controlled large tent is provided with a silicon window for adjusting the concentration of CO2 in the passive atmosphere-controlled large tent. The silicon window is preferably provided on the side of the passive atmosphere-controlled large tent.

[0020] Optionally, a soft cushion is provided inside the vibration-damping basket, and a plurality of independent holes and grooves are provided on the soft cushion, and the plurality of independent holes and grooves are used to place the soft-fruited kiwifruit fruits; preferably, the material of the soft cushion is sponge or foam.

[0021] Optionally, in the passive atmosphere controlled tent, the plurality of vibration-damping baskets containing Actinidia arguta fruits are stacked and placed; in each of the passive atmosphere controlled tents, the number of the vibration-damping baskets is 100-150.

[0022] Optionally, the material of the passive atmosphere-conditioning tent is selected from any one of polyethylene, polyvinyl chloride and polypropylene; and the number of silicon windows is 1-8.

[0023] The third aspect of the present invention provides the use of the above-mentioned preservation method or the above-mentioned preservation system in extending the storage period of soft-fleshed kiwifruit, delaying the ripening and aging of the fruit, and reducing the mechanical damage and decay of soft-fleshed kiwifruit during the storage period and transportation.

[0024] The beneficial effects of the present invention compared with the prior art are:

[0025] (1) The present invention utilizes a sodium alginate oligosaccharide aqueous solution to treat the fruit before harvest, and combines this with a passive atmosphere controlled tent with silicon windows during the storage stage, thereby inhibiting the softening and decay of the fruit, reducing the mechanical damage of the fruit, and extending the storage period of the kiwifruit. During the storage period of the kiwifruit, the kiwifruit still has good sensory quality.

[0026] (2) The method of the present invention is simple to operate, highly safe and low in cost. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the following specific embodiments, they are used to explain the present invention but do not constitute a limitation of the present invention. In the accompanying drawings:

[0028] Figure 1 It is a schematic diagram of the overall structure of the vibration damping basket.

[0029] Figure 2 This is a schematic diagram of a passive atmosphere controlled large tent preservation device.

[0030] Figure 3 These are photos of the appearance of Actinidia arguta stored for 60 days under different atmosphere control treatments. a is the control group; b is the existing atmosphere control group; and c is the treatment group of Example 1 of the present invention.

[0031] In the picture: 1. Vibration-damping basket, 2. Soft cushion, 3. Independent holes and slots, 4. Passive air-conditioning tent, 5. Silicon window. DETAILED DESCRIPTION

[0032] The present invention is described in detail below by specific examples, but the protection scope of the present invention is not limited. Unless otherwise specified, the experimental methods used in the present invention are all conventional methods, and the experimental equipment, materials, reagents, etc. used can be obtained from commercial channels.

[0033] The specific implementation of the present invention is described in detail below in conjunction with the accompanying drawings. It should be understood that the specific implementation described here is only used to illustrate and explain the present invention, and is not used to limit the present invention.

[0034] The present invention provides a method for preserving kiwifruit by integrating collection, storage, transportation and marketing, and the method comprises the following steps:

[0035] S1. 7-14 days before harvesting the kiwifruit, applying a preservative to the kiwifruit fruits and plants;

[0036] S2, placing the harvested Actinidia arguta fruits independently in the independent hole slots 3 of the vibration-damping basket 1;

[0037] S3, transporting a plurality of vibration-damping baskets 1 containing aralia arguta fruits to a large passive atmosphere controlled tent 4 for storage;

[0038] Wherein, in step S1, the preservative comprises an aqueous solution of sodium alginate oligosaccharide and / or an aqueous solution of natamycin;

[0039] In step S3, during the storage process, the temperature is 0-4°C, the humidity is 80-90%; the concentration of CO2 in the passive atmosphere tent 4 is ≤5%.

[0040] In the present invention, a treatment method of using a preservative before harvesting and passive atmosphere control after harvesting is adopted. Specifically, the present invention is based on the biological characteristics of soft-fleshed kiwifruit, uses a vibration-damping basket with excellent protective performance as a carrier, combines pre-harvest sodium alginate oligosaccharide solution treatment or sodium alginate solution and natamycin solution combined treatment, and adopts a passive atmosphere control tent with silicon windows for passive atmosphere control storage during the storage stage, which can inhibit the softening and decay of the fruit, reduce the mechanical damage of the fruit, and thus extend the storage period of soft-fleshed kiwifruit. During the storage period of soft-fleshed kiwifruit, the soft-fleshed kiwifruit still has good sensory quality.

[0041] In one embodiment of the present invention, the preservative can be a sodium alginate oligosaccharide aqueous solution, or a mixture of a sodium alginate oligosaccharide aqueous solution and a natamycin aqueous solution; preferably, the sodium alginate oligosaccharide aqueous solution. When the preservative is a mixture of a sodium alginate oligosaccharide aqueous solution and a natamycin aqueous solution, the mass ratio of sodium alginate to natamycin is 1:0.5-1.5.

[0042] In the present invention, the preservative is applied to the kiwifruit fruit and plant before the kiwifruit fruit is harvested, which can induce the disease resistance of the fruit, thereby eliminating the steps of post-harvest sterilization and preservation, and reducing the possibility of mechanical damage to the fruit. The preservative can be applied by a method conventionally used by those skilled in the art, such as spraying.

[0043] In one embodiment of the present invention, in step S1, the mass concentration of sodium alginate oligosaccharide in the sodium alginate oligosaccharide aqueous solution is 65-100 mg·L -1 The mass concentration of natamycin in the natamycin aqueous solution is 10-100 mg·L -1 ; The amount of the preservative used is 300-450kg per 1 hectare of land.

[0044] In the present invention, the preservative can be applied by a method conventionally used by those skilled in the art, such as spraying. The preservative can be applied by spraying the preservative over a large area above the plant, and the preservative is adhered to the leaves and fruits of the plant. On the leaves, the preservative will increase the net photosynthetic rate and promote the transport of sugar from the leaves to the fruit; on the fruit, the preservative can induce the antioxidant capacity and disease resistance of the fruit and improve the quality of the fruit.

[0045] In a preferred embodiment of the present invention, in step S1, the preservative is a sodium alginate oligosaccharide aqueous solution; in step S3, during the storage process, the temperature is 1-2°C, the humidity is 85-90%, and the concentration of CO2 in the passive atmosphere controlled large tent 4 is ≤4%. In the present invention, when the temperature, humidity and CO2 concentration during storage are within the range of the above embodiment, it is beneficial to control the respiratory metabolic rate of the fruit, delay the ripening and senescence of the fruit, reduce the water loss of the fruit, and inhibit the softening and decay of the fruit.

[0046] In one embodiment of the present invention, in each of the passive atmosphere-controlled tents 4, the size of the vibration-damping basket 1 may be 50cm×33cm×8cm, and the number of the vibration-damping baskets 1 may be 100-150; the weight of the soft-fleshed kiwifruit fruit placed in each of the vibration-damping baskets 1 may be 1-1.3kg.

[0047] In the present invention, when the weight of the Actinidia arguta fruit placed in the vibration-damping basket 1 is controlled within the range of the above-mentioned embodiment, it is more conducive to controlling the respiratory metabolism of the fruit and the stacking of the baskets.

[0048] In one embodiment of the present invention, in step S1, 7-14 days before harvesting, the Actinidia arguta fruit reaches physiological maturity.

[0049] In the above embodiment, the physiological maturity period refers to 90-100 days after the fruit bloom period, and the soluble solid content is 5%-7%.

[0050] The second aspect of the present invention provides a preservation system for integrated harvesting, storage and transportation of Actinidia arguta, the system comprising: a vibration reduction basket 1 and a passive atmosphere controlled tent 4;

[0051] The passive atmosphere-controlled large tent 4 is used to place a plurality of vibration-damping baskets 1 containing Actinidia arguta fruits; a silicon window 5 is provided on the passive atmosphere-controlled large tent 4 to adjust the concentration of CO 2 in the passive atmosphere-controlled large tent 4 .

[0052] In the present invention, a vibration-damping basket 1 containing kiwifruit fruits is placed in a passive atmosphere-controlled tent. The method is simple to operate, highly safe, and low-cost. It is also convenient to sell after storage, for example, by selling a single basket or by weighing the fruits.

[0053] In one embodiment of the present invention, a cushion 2 is provided inside the vibration-damping basket 1, and a plurality of independent holes and grooves 3 are provided on the cushion 2, and the plurality of independent holes and grooves 3 are used to place the kiwifruit. In the passive atmosphere-controlled tent 4, the vibration-damping baskets 1 containing the kiwifruit are stacked.

[0054] In the present invention, the vibration-damping basket 1 can be any material conventionally used by those skilled in the art, as long as the side wall of the vibration-damping basket 1 has ventilation holes and can be stacked without damaging the fruit. In a passive atmosphere-controlled tent 4, 100-150 vibration-damping baskets 1 can be accommodated. The cushion 2 can be made of any material conventionally used by those skilled in the art, as long as it can avoid mechanical damage to the fruit and does not accelerate the respiration rate of the fruit; preferably, the cushion is made of sponge or foam.

[0055] In one embodiment of the present invention, the material of the passive atmosphere-conditioning tent 4 is selected from one of polyethylene, polyvinyl chloride and polypropylene; the passive atmosphere-conditioning tent 4 is provided with silicon windows 5 for adjusting the concentration of CO2 in the passive atmosphere-conditioning tent 4; optionally, the number of the silicon windows 5 can be 1-8, preferably 4.

[0056] In the present invention, during the storage period, the CO2 concentration in the passive atmosphere control tent 4 is detected every 10-15 days, so as to adjust the opening or closing of the silicon window 5 according to the detection result. The detection of the CO2 concentration can be carried out by a method conventionally used by those skilled in the art, for example, a portable gas analyzer detection method.

[0057] The third aspect of the present invention provides an application of the preservation method described in the first aspect or the preservation system described in the second aspect in extending the storage period of soft-fleshed kiwifruit, delaying the ripening and aging of the fruit, and reducing the mechanical damage and decay of soft-fleshed kiwifruit during the storage period and transportation.

[0058] The present invention is further described below by way of examples, but the present invention is not limited thereto.

[0059] In the following examples, unless otherwise specified, the raw materials and reagents used are all commercially available products. The experimental methods used in the following examples are all conventional methods unless otherwise specified.

[0060] Example 1

[0061] Sodium alginate oligosaccharide was dissolved in water to prepare a concentration of 80 mg·L -1 The aqueous solution was evenly sprayed with an agricultural sprayer on the surface of "Longcheng No. 2" soft-fleshed kiwifruit plants with a soluble solids content of about 6% 90 days after flowering. The fruits were picked 7 days after spraying, and the fruits without pests and mechanical damage were selected. Plastic fresh-keeping boxes were used as storage units, with a net weight of about 2kg per box, and stored in a cold storage at a temperature of 1°C and a humidity of 85%. The soft-fleshed kiwifruit sprayed with water before harvesting was used as the control group.

[0062] Test Example 1

[0063] The hardness, soluble solids, and respiration rate of the fruits of Actinidia arguta in the present invention method and the control group and stored for 60 days in Example 1 were tested; the hardness was tested using a TA.XT Plus texture analyzer (Stable MicroSystems, UK); the soluble solids were tested using a PAL-1 handheld digital refractometer (Atago, Japan); and the respiration rate was tested using an F-940 gas analyzer (Felix, USA). The results are shown in Table 1.

[0064] Table 1

[0065]

[0066] Note: Different lowercase letters at the same storage time indicate significant differences (P<0.05).

[0067] As can be seen from Table 1, pre-harvest sodium alginate oligosaccharide treatment has a positive effect on the storage quality of Actinidia arguta. During most of the storage time, it delays the decline in fruit hardness and the increase in soluble solids content, and significantly reduces the peak of fruit respiration, extending the fruit storage time to more than 60 days.

[0068] Example 2

[0069] Sodium alginate oligosaccharide was dissolved in water to prepare a concentration of 80 mg·L -1 The aqueous solution was evenly sprayed with an agricultural sprayer on the surface of the "Longcheng No. 2" soft-fruited kiwifruit plants with a soluble solid content of about 6% 90 days after flowering. The fruits were picked 7 days after the spraying treatment. The fruits without pests and mechanical damage were selected and placed in the independent hole slots 3 of the vibration-damping basket 1. The net weight of each basket of fruits was about 1kg. The baskets were stacked and transported to a cold storage with a temperature of 2°C and a humidity of 85% for storage. Ordinary baskets of the same specifications (without vibration-damping cushions) were used as the control group, and 1kg of fruits were laid flat in the baskets. The rot rate of the fruits was measured after 28 days of storage. The results showed that the rot rate of the vibration-damping basket was 0%, and the rot rate of the control group was 20.8%, indicating that the use of vibration-damping baskets can reduce the mechanical damage of the fruits during storage and transportation, and reduce the rot rate of the fruits.

[0070] Example 3

[0071] Sodium alginate oligosaccharide was dissolved in water to prepare a concentration of 80 mg·L -1 The aqueous solution was evenly sprayed with an agricultural sprayer on the surface of the "Longcheng No. 2" soft-fruited kiwifruit plants with a soluble solid content of about 6% 90 days after flowering. The fruits were picked 7 days after the spraying treatment. The fruits without pests and mechanical damage were selected and placed in the independent hole slots 3 of the vibration-damping basket 1. The net weight of each basket of fruits was about 1kg. The baskets were stacked and transported to the cold storage, and the baskets (150 pieces) were moved to the passive atmosphere tent 4 to form a total volume of 2m 3The storage temperature was 1°C and the humidity was 90% in a closed passive atmosphere controlled tent. The treatments were divided into the following three categories: 1. The passive atmosphere controlled tent was not closed, which was recorded as the control group; 2. The passive atmosphere controlled tent was closed, which was recorded as the atmosphere controlled group; 3. The modified passive atmosphere controlled tent was opened every 10 days during storage for 5 hours to adjust the gas concentration to ensure that the CO2 concentration was ≤5%, which was recorded as the modified atmosphere controlled group. The appearance of the kiwifruit was photographed after 60 days of storage. The results are as follows: Figure 3 shown.

[0072] pass Figure 3 It can be seen that the fruits of the soft-fleshed kiwifruit in the control group suffered from chilling injury, the fruits faded, and a large number of burn spots appeared on the surface, losing their marketability. The fruits of the soft-fleshed kiwifruit in the controlled atmosphere group had a small number of spots, but the fruits were rotten and had a distinct fermented wine smell, losing their marketability. The appearance and texture of the soft-fleshed kiwifruit in the improved controlled atmosphere group were well maintained, without rot and spots, and had higher hardness.

[0073] The preferred embodiments of the present invention are described in detail above in conjunction with the accompanying drawings. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0074] It should also be noted that the various specific technical features described in the above specific implementation methods can be combined in any suitable manner without contradiction.

[0075] In addition, various embodiments of the present invention may be arbitrarily combined, and as long as they do not violate the concept of the present invention, they should also be regarded as the contents disclosed by the present invention.

[0076] The above-described embodiments are only preferred embodiments of the present invention, but not all feasible embodiments of the present invention. For those skilled in the art, any obvious changes made thereto without departing from the principles and spirit of the present invention should be considered to be included in the scope of protection of the claims of the present invention.

Claims

1. A method for preserving kiwifruit by integrating collection, storage, transportation and marketing, characterized in that: The steps include: S1. 7-14 days before harvesting the kiwifruit, applying a preservative to the kiwifruit fruits and plants; S2, placing the harvested Actinidia arguta fruits independently in the independent hole slots (3) of the vibration-damping basket (1); S3, transporting a plurality of vibration-damping baskets (1) containing Actinidia arguta fruits to a large passive atmosphere controlled tent (4) for storage; Wherein, in step S1, the preservative comprises an aqueous solution of sodium alginate oligosaccharide and / or an aqueous solution of natamycin; in step S3, during storage, the temperature is 0-4°C and the humidity is 80-90%; the concentration of CO2 in the passive atmosphere-controlled tent (4) is ≤5%.

2. The method for preserving Actinidia arguta by integrating harvesting, storage, transportation and marketing according to claim 1, characterized in that: In step S1, the mass concentration of sodium alginate oligosaccharide in the sodium alginate oligosaccharide aqueous solution is 65-100 mg·L -1 The mass concentration of natamycin in the natamycin aqueous solution is 10-100 mg·L -1 ; The amount of the preservative used is 300-450kg per 1 hectare of land.

3. The method for preserving Actinidia arguta by integrating collection, storage, transportation and marketing according to claim 1, characterized in that: In step S1, the preservative is a sodium alginate oligosaccharide aqueous solution; in step S3, during the storage process, the temperature is 1-2°C and the humidity is 85-90%; the concentration of CO2 in the passive atmosphere controlled tent (4) is ≤4%.

4. The method for preserving Actinidia arguta by integrating collection, storage, transportation and marketing according to claim 1, characterized in that: In each passive air conditioning tent (4), the number of vibration reduction baskets (1) is 100-150; The weight of the Actinidia arguta fruits placed in each vibration-damping basket (1) is 1-1.3 kg.

5. The method for preserving Actinidia arguta by integrating collection, storage, transportation and marketing according to claim 1, characterized in that: In step S1, 7-14 days before harvesting, the kiwifruit fruit reaches physiological maturity.

6. A preservation system integrating harvesting, storage and transportation of Actinidia arguta, characterized in that: The fresh-keeping system is used in the fresh-keeping method according to any one of claims 1 to 5, and the fresh-keeping system comprises: a vibration-damping basket (1) and a passive atmosphere-controlled tent (4); The passive atmosphere-controlled tent (4) is used to place a plurality of vibration-damping baskets (1) containing Actinidia arguta fruits; The passive atmosphere-conditioning tent (4) is provided with a silicon window (5) for adjusting the concentration of CO2 in the passive atmosphere-conditioning tent (4).

7. The fresh-keeping system according to claim 6, characterized in that: The vibration-damping basket (1) is provided with a soft pad (2) inside, and the soft pad (2) is provided with a plurality of independent holes and grooves (3), and the plurality of independent holes and grooves (3) are used for placing Actinidia arguta fruits; The material of the soft cushion is sponge or foam.

8. The fresh-keeping system according to claim 6, characterized in that: In the passive atmosphere controlled large tent (4), a plurality of vibration-damping baskets (1) containing Actinidia arguta fruits are stacked and placed; in each passive atmosphere controlled large tent (4), the number of vibration-damping baskets (1) is 100-150.

9. The fresh-keeping system according to claim 6, characterized in that: The material of the passive atmosphere-conditioning tent (4) is selected from any one of polyethylene, polyvinyl chloride and polypropylene; the number of the silicon windows (5) is 1-8.

10. Use of the preservation method according to any one of claims 1 to 5 or the preservation system according to any one of claims 6 to 9 in extending the storage period of Actinidia arguta, delaying the ripening and senescence of the fruit, and reducing the mechanical damage and decay of Actinidia arguta during storage and transportation.

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