Abstract: In order to study the role of ozonated water on the quality of fresh-cut kiwifruit,the fruit of kiwifruit(Actinidia deliciosa, cv. “ Hayward ”) was used to investigate the different concentrations of ozonated water treatment on the soluble solid content(SSC),titratable acid(TA),weight loss,color(L* and a*),ascorbic acid content and the number of bacteria of fresh-cut kiwifruit during 4 ℃ storage. Results showed that 0.7mg/L ozonated water could slow down the loss of SSC,color(L* and a*) and ascorbic acid content of fresh-cut kiwifruit. It could also decline the total plate counts(TPC) of fresh-cut kiwifruit significantly and control the TPC within 106CFU/g after 14 days,which meet the microbial safety requirement for fresh-cut fruits and vegetables.However,different concentrations of ozonated water treatment had no significant effects on weight loss and titratable acid(TA) content of fresh-cut kiwifruit. The results showed that 0.7mg/L ozonated water treatment could extend the shelf life of fresh-cut kiwifruit from 10 days(control) to 14 days.