Abstract: In this study, the effects of different variable temperatures treatments on the post-ripening physiology of‘Xuxiang’kiwi fruit were investigated and the application of variable temperatures ripening technology in kiwi fruit was explored. The‘Xuxiang’kiwi fruit stored in cold storage at 0 ℃ for 0 d（S1） and 30 d（S2） were respectively used as test materials, and three methods were adopted to accelerate ripening, namely treatment 1（5 ℃ for 24 h→10 ℃ for24 h→15 ℃ to ready-to-eat）, treatment 2（15 ℃ for 24 h→25 ℃ for 24 h→15 ℃ to ready-to-eat）, treatment 3（15 ℃to ready-to-eat at constant temperature）, then the fruit hardness, soluble solid contents, titratable acid contents, respiratory intensity, ethylene release rates, VC contents and other physiological indicators were measured regularly until the fruits reached the ready-to-eat state. Subsequently, the changes of weight loss rates and decay rates during the shelf life（room temperature and 4 ℃） under different treatments of kiwi fruit were investigated. The results showed that the qualities of‘Xuxiang’kiwi fruit in different ripeness treatment groups were significantly different during the postripening period. When changing temperatures accelerating ripening treatment was applied to S1‘Xuxiang’kiwi fruit,the fruits of treatment 2 had the shortest ripening time and reached the ready-to-eat state at 8 d, which was 2 d and 4d earlier than that of treatment 3 and treatment 1, respectively. Besides, during the ripening period, the fruits hardness and titrable acid contents of treatment 2 had the fastest decline, while soluble solid contents increased significantly faster than that of treatment 1 and treatment 3. The peaks of respiration and ethylene of treatment 2 were advanced, but the changes of VC contents and fruits weight loss rates during shelf life were not significantly different from those in other treatment groups. While when changing temperatures accelerating ripening treatment was applied to S2‘Xuxiang’kiwi fruit, the ripening time of kiwi fruit in group S2 was all 2 d shorter than that in group S1, and the ripening time in treatment 2 was also the shortest（6 d）.