Abstract: China, the original center and distribution center of kiwifruit (Actinidia Spp.), is rich of kiwifruit resources. The special flavor and high nutritional value of kiwifruit have attracted great attentions of people. However, kiwifruit is climacteric fruit that softens and rots rapidly, and is perishable after respiration and ethylene peak, which has severely restrained the development of kiwifruit industry. This paper reviewed the changes of fruit quality and physiological and biochemical characteristics during kiwifruit ripening, and the effects of ethylene, 1-methylcyclopropene (1-MCP), abscisic acid (ABA), jasmonic acid (JA), salicylic acid (SA), preservatives, fruit harvesting time, storage conditions on fruit softening and ripening. The possible approaches for prolonging the storage period and the shelf life of kiwifruit were also discussed, which provided theoretical basis for kiwifruit preservation.