Abstract: Taking ‘Guichang’kiwifruit as the test material,different paper bags were set during its fruit setting period,it was stored at low temperature after ripening,and shelf experiments were carried out to study the shelf life quality difference between different bagged fruits,in order to provide a certain reference for‘Guichang’kiwifruit production.The results showed that the contents of vitamin C,malondialdehyde and SOD activity covered with the yellow paper bags were the highest when picking,and the total phenol content,hardness and LOX activity in unbagged ones were the highest while the POD activity was the lowest.The respiratory rate,soluble solids content,and titratable acids content among these three were not significantly different,after 20 days of shelf life,the malondialdehyde content and titratable acids content covered with yellow paper bags were the highest,the content of vitamin C of unbagged ones was the highest and the LOX and SOD activities were still the highest,while the content of soluble solid and hardness covered with white paper bags were the highest.Yet the POD activity and total phenol content among these three were not significantly different.In summary,the‘Guichang’kiwifruit in 20 days after shelf life,the nutrient content of the unbagged fruit was the best,and the quality of the bagged fruit in the white paper bags was better than that of in the yellow paper bags.Although the unbagged fruit was generally better than bagged fruit,bagging can reduce the damage of fruit diseases and insect pests and improve the ratio of commodity fruit.Therefore,bagging and non-bagging have their own advantages and disadvantages.