Abstract: To investigate the effect of refrigeration on the aroma components of“Jinyan”kiwifruit (Actinidia chinensis×Actinidia eriantha) , the volatile components were analyzed by GC/MS coupling with solid phase micro-extraction technology.The results showed that refrigeration delayed the drop in aldehyde ketones proportion and restrained the production of esters (eg.methyl salicylate) .In addition, the proportion of aldehyde ketones decreased and the proportion of alkenes increased during refrigeration. (E) -2-Hexenal decreased gradually, whereas hexanal showed an initial increase, followed by a decrease and reached the peak proportion after 3 month of refrigerate storage.D-Limonene was detected after 3 month at 2℃and increased dramatically after 5 month refrigerate storage.The results indicated that aroma components of“Jinyan”kiwifuit was impacted by refrigeration significantly.