Abstract:The effect of postharvest ripening time on the nutritional quality of kiwifruit crisps was investigated.The harvested ′Xuxiang′ kiwifruit were stored at room temperature for 4,6,8 d and 10 d.The effects of postharvest ripening time on the physicochemical properties of fresh kiwifruit and the quality of freeze-dried kiwifruit crisps were determined and the correlation analysis was conducted.The results showed that the total phenol content,chlorophyll content,rehydration ratio,absolute values of L* and a*,and sensory score of freeze-dried kiwifruit crisps first increased and then decreased over the postharvest ripening time,peaking on day 6 after harvest.Moreover,the freeze-dried kiwifruit crisps showcased increasingly loose and porous microstructure and enlarging surface pores as the postharvest ripening time prolonged.The correlation results showed highly significant correlations between fruit color,firmness,crispness,total acid content,and vitamin C content,which presented regular changes during the postharvest ripening time.The freeze-dried kiwifruit crisps prepared from the fruits with the firmness of 266.16-273.58 g and total color difference（ΔE） of 47.04-48.90 demonstrated better quality.