Abstract: After being treated with 1-methylcyclopropylene（1-MCP） and stored at low temperature for 120 days,’Xuxiang’ kiwifruit was chosen as the experimental material.Taking the untreated fruit as the control,kiwifruits were fumigated with 200 mg·L^-1 of exogenous ethylene for 5 hours and 10 hours respectively,and the changes of fruit quality indexes during the shelf life of 20 ℃ in 10 days were determined and analyzed.The results showed that exogenous ethylene fumigation accelerated the respiration and ethylene release rate of kiwifruits treated by 1-MCP,and increased the soluble sugar content and flesh color value of a^*.The flesh,fruit core firmness and titratable acid content were also decreased.The sensory quality of kiwifruits in the shelf life were significantly improved by exogenous ethylene fumigation,the effect of which for 10 hours was better.Kiwifruits treated by 1-MCP before storage and exogenous ethylene fumigation after storage,which could promote the normal post-ripening of the fruit in the shelf life and reduce the adverse effect of 1-MCP on the edible quality,were able to better meet the needs of consumers.