Abstract: ‘Jinyan’ kiwifruit with a firmness of 3.0 kg·cm^-2 after storage at 1 ℃ was used as the test material.The effects of micro-porous fresh-keeping bag, PE fresh-keeping bag with different thickness, modified atmosphere packaging bag and air-humidity adjusting packaging bag on the shelf life and internal quality of kiwifruit after storage were analyzed, and the commercially available fresh-keeping bag was used as the control, in order to screen out the modified atmosphere packaging suitable for kiwifruit shelf preservation.The results showed that modified atmosphere packaging treatment could effectively prolong the shelf life of kiwifruit.With the extension of treatment time, the fruit hardness and titrable acid content gradually decreased, the weight loss rate, decay rate, soluble solid content and solid acid ratio gradually increased, and the fruit was continuously ripening and softening, and the flavor quality was improved, but the preservation effect of different treatments was different.Based on the comprehensive evaluation and sensory evaluation analysis of various fruit quality evaluation indexes, the treatments to effectively extend fruit shelf life and maintain fruit quality are as follows, air-humidity adjusting packaging bag＞modified atmosphere packaging bag＞0.04 mm PE fresh-keeping bag＞0.02 mm PE fresh-keeping bag, 0.03 mm PE fresh-keeping bag, micro-porous fresh-keeping bag＞CK,as a whole, the shelf life of air-humidity adjusting packaging bag was more excellent, effectively extended the shelf life of the fruit, and maintaining better fruit quality.It showed that the packaging bag with both air and humidity adjustment had a broader application prospect in the shelf life of kiwifruit.