Abstract: In the present study, the ’Guichang’ kiwi fruits were used as experimental materials, and the changes of qualities and enzymes activities were investigated under different harvest stages（harvest stage 1, H1, fruits growth and development stage 120 d; harvest stage 2, H2, fruits growth and development stage 130 d; harvest stage 3, H3, fruits growth and development stage 140 d; harvest stage 4, H4, fruits growth and development stage150 d） through two post-ripening approaches（ direct shelf life test of postharvest fruits, shelf life test after90 days cold storage of postharvest fruits）, aiming to determine the suitable harvest time of ’Guichang’ kiwi fruits.Results showed that, the H2 and H3 harvest stages through these two post-ripening approaches could inhibit the soluble solids, titratable acids, VC contents and SOD activities reduction at different degrees of postharvest fruits,maintain the APX, CAT and POD activities, and decrease the LOX activities. Therefore, it is suggested that the harvest time of ’Guichang’ kiwi fruits should be 130～140 d, which would be conducive to ensure the qualities after ripening and suitable for long-term storage.