Abstract: In order to prolong the preservation period, reducing rotting rate and production loss of “Miliang ”and“Guichang”kiwifruits, the solid chlorine dioxide treatment were used and the kiwi fruits were stored under 2 ℃.Physiologic and biochemical index were investigated regularly.The results showed that: solid chlorine dioxide could effectively prolong the preservation time of kiwifruits. Each group of different amount of solid chlorine dioxide treatment were more effective than control group. The soft rate, soluble solids content, rotting rate and respiratory rate, decreasinge rate of the hardness were reduced.The preservation effect of“Miliang”kiwifruit which treated by22 g solid chlorine dioxide was the best and “Guichang ”kiwifruit which was treated by 5.5 g solid chlorine dioxide was the best. But the colorimetric value changed significantly, so the solid chlorine dioxide treatment should be used for processing.