Abstract: The effect of microwave treatment ( MT) capacity, MT time, microwave output power on the core temperature of Wan cui kiwifruits were studied as a basis.Then the fruit storage qualities were studied after treated 60s, ( 1500 ± 50) g /each time by microwave, packed with PE bags and stored in ( 1 ± 0.5) ℃.The results showed that the core temperature of kiwifruits had a certain difference under the different microwave output power treatment. And the storage results showed that the rise of core temperature was not obvious treated by lower power microwave, which could efficiently put off the appearance of respiratory peak, inhibit the respiration rates and the rise of soluble solids content ( SSC) of kiwifruits; Significantly delayed the reduction of fruit firmness, the decrease of titratable acid and the decline in vitamin C, preserved better nutrition; Inhibited the activity of LOX and the rise of conductivity, delayed the senescence of Wan cui kiwifruit. However, when the processing power was higher than 300W, the physiology of kiwifruit would be damaged in a certain way, which was not conducive to storage.120W/60 s was the best way.