Kiwifruit is a respiratory non-climacteric fruit. Temperature, ethylene and respiratory intensity are the main factors affecting storage. Using the technology of low temperature (0±0.5℃), modified atmosphere (2%～3% O₂, 4%～5% CO₂ ) and KMnO₄ as absorbing ethylene. The kiwifruit can be stored over 180 days. The average hardness of freshness-keeping reagent fruit is larger than 2.5 kg/cm². The percent of hard fruit is larger than 92%, the percent of commodity fruit is larger than 96%, vitamin C keeping percentage is larger than 80%, and the index of fresh degree is larger than 90%. The fruit is very fresh and its navel is green after storage. Its colour, smell, taste and shape are all good.