Abstract: Taking ‘Xuxiang’‘Hongyang’‘Jinli’‘White’and‘Wanlyu’ as test materials, the texture parameters of five kiwifruit varieties during storage were determined by puncture test and texture profile analysis（TPA）.The correlation of texture parameters was analyzed and principal component factors were extracted, in order to provide reference for evaluating the texture changes of different varieties of kiwifruit after harvest.The results showed that in the harvesting period, the hardness, cohesion, adhesion, chewiness, adhesion and other texture parameters of ‘Xuxiang’ were the largest, followed by ‘Hongyang’ and‘Jinli’,and the parameters of ‘White’ and ‘Wanlyu’ were smaller.During the edible period, the texture parameters of kiwifruit of different varieties decreased significantly, but the variation rules were also different.During this period, the variation range of 9 texture parameters of ‘White’ fruit was the smallest.During the overripe period, there was no significant difference among texture parameters of ‘Xuxiang’‘Hongyang’ and ‘Jinli’ fruits.The texture parameters of ‘White’ fruit were still the largest, while the hardness of peel, flesh and stickiness of ‘Wanlyu’ fruit were the lowest and the texture was the worst.Correlation analysis showed that there was a significant correlation between puncture texture parameters（peel hardness, flesh hardness, adhesion） and TPA texture parameters（TPA hardness, cohesion, elasticity, chewiness, adhesion, resilience）.Principal component analysis showed that flesh hardness and cohesiveness, chewiness and elasticity, stickiness and stickiness were the core indexes for quality evaluation of kiwifruit at harvesting stage, edible stage and overripe stage, respectively.