Abstract: Several preservation methods including 1-MCP, ozone, controlled atmosphere and heat shock were used on ‘Red Sun' kiwifruit stored at (4±1) ℃ and relative humidity 90%⁹5% to investigate the effects of physiology and quality change. During the storage, the respiration rate, hardness, rot, weight loss, the changes of soluble solids, soluble sugar, titratable acid and vitamin C were analyzed. Results showed that the treatment groups could keep the quality of ‘Red Sun' kiwifruit in various degrees as compared with the untreated group.Meanwhile, the group treated with ozone was best in all treatment groups after 120d, and its respiration rate was 12.4mg/ (kg·h) and hardness was 6.53kg/cm2, the rates of rot, weight loss, soluble sugar were 44.40%, 10.49% and 6.8%, respectively. The content of vitamin C was 45.9mg/100g. The content of soluble solids and titratable acid was 9.1% and 1.18%, respectively, these indexes were better than other treatment and untreated group.