Abstract: ‘Hongyang’‘Hayward’ and ‘Hort16 A’ kiwifruit were used as experimental materials.Normal temperature storage, mix with apples normal temperature storage and 4 ℃ storage three storage methods were set up.The fruit hardness, vitamin C content, soluble solids content, titratable acid content and soluble sugar content of three kiwifruit varieties were determined to study the effects of different storage methods on the quality of kiwifruit, in order to provide reference for the storage, transportation and shelf life control of kiwifruit.The results showed that the quality of kiwifruit was affected by different storage methods.The fruit hardness and titratable acid content of three kiwifruit varieties were decreased under normal temperature storage, mix with apples normal temperature storage and 4 ℃ storage.The soluble solids content and soluble sugar content of the three kiwifruit varieties were increased at first and then decreased at normal temperature and mixed with apples normal temperature storage, but they were increased at 4 ℃ storage.The vitamin C content in ‘Hort16 A’ and ‘Hayward’ were decreased under three storage conditions, but the vitamin C content of ‘Hongyang’ was increased first and then decreased.The soluble solids maximum content of the three kiwifruit varieties was ‘Hort16 A’＞‘Hongyang’＞‘Hayward’.The titratable acid content decreasing range of the three kiwifruit varieties was ‘Hayward’＞‘Hongyang’＞‘Hort16 A’.The soluble sugar maximum content of the three kiwifruit varieties was ‘Hongyang’＞‘Hort16 A’＞‘Hayward’.After fruit softening, the average value of vitamin C content of three kiwifruit varieties was ‘Hort16 A’＞‘Hongyang’＞‘Hayward’.Among three kiwifruit varieties, ‘Hayward’ had the best storability, ‘Hongyang’ was the second, ‘Hort16 A’ was the worst.