Abstract:Using the "Hongyang" kiwifruit as the experimental material，low-temperature storage was employed with three different temperature fluctuation ranges.Specifically，the control group stored at 2 ℃，while the treatment groups experienced temperature fluctuations within a range of 3 ℃（2-5 ℃）and 5 ℃（2-7 ℃）for 72 h（alternating every 12 h）.After the treatment，all samples were stored at 2 ℃.By measuring indicators such as weight loss rate，fruit hardness，titratable acidity，and soluble solid content of the kiwifruit，the influence of temperature fluctuations on the quality changes of kiwifruit was investigated.The results showed that during the storage of kiwifruit，temperature fluctuation treatment increased polyphenol oxidase activity and advanced the appearance of the peak of peroxidase activity.Temperature fluctuation treatment had a significant impact on the quality of kiwifruit in the early storage period，accelerating the decrease in fruit hardness and vitamin C content，increasing the soluble solid content and relative conductivity，intensifying translucency，causing a decline in various quality parameters of kiwifruit，and leading to overall deterioration.Larger temperature fluctuation during storage allowed a greater impact on the changes in quality parameters of kiwifruit，which was detrimental to the storage and preservation of kiwifruit.In conclusion，temperature fluctuation treatment had a noticeable effect on the storage quality and physiological metabolism of kiwifruit，which reduced fruit antioxidant capacity and accelerated cell membrane degradation，thus accelerating the overall decline in kiwifruit quality.