Abstract:Using the 'GuiChang' kiwifruit as material， the influence on the quality and the sense of changes in the low temperature storage of postharvest kiwifruit, which treated with the Micro-porous films coupled with dif－ ferent doses of 1-MCP， was studied. The results showed that Micro-porous films coupled with the different con－ centrations of 1-MCP low temperature treatment， could effectively restrain the kiwi fruit postharvest respiration strength increased， put off the peaks of respiration and ethylene climacteric， could effectively restrained the rigidity， VC content， postponed the rate of TSS and reducing sugar content from increasing， effectively reduced the membrane lipid peroxide （MDA） production，significantly inhibited fruit decay，storage to 180 d， used 1 μL/L 1-MCP treatment were still had 70 % good fruit rate，and maintained a higher SOD， POD， CAT enzyme activity， so as to achieve the purpose of delaying fruit ripening and senescence.Comprehensive analysised of the indicators， Micro-porous Films coupled 1-MCP low temperature storage fresh-keeping treatment had good ef－ fect on 'GuiChang' kiwifruit； but there were differences between the 4 treatment concentration， from the preser－ vation effect， with 1 μL/L 1-MCP treatment was the best； but by sensory evaluation of fruit data analysis， 1 μL/L 1 -MCP treated fruit slower softening in shelf period，partial acid taste， taste decreased，edible quality de－ creased. However， 0.75 μL/L 1-MCP treated fruit softening degree and taste was the best.