Abstract: Hongyang-kiwifruit were treated with bacillus subtilis Cy-29 bacteria suspension, then kiwifruits were stored at 2℃, humidity 75%～85% relative humidity of mechanical refrigerator. Quality indicators of fruit hardness, total soluble solids content, total sugar content, titratable acidity and V C content weredetermined every 7d. The result showed that:in the treated group by bacteria suspension of bacillus subtilis Cy -29, the firmness of hongyang-kwifrui was significantly kept in prophase of storage, and the total soluble solids and soluble sugar content were maintained while the decline of titratable acidity and V C content were significantly restrained remarkably. It was obvious that the bacteria suspension treatment of bacillus subtilis Cy-29 were favorable to fresh-keeping of hongyang-kiwifruit.