Abstract: In order to study the effect of different refrigerating temperature on membrane lipid oxidation and reactive oxygen species changes in kiwifruit after vibration stress,seven mature Hayward kiwifruit were used in the experiment. The vibration frequency of 3Hz was selected to simulate the vibrating environment in transport using a simulated shaking table. After 10 hours of stress treatment,the quality of kiwi fruit during storage at different storage temperatures(0,4,and 8 ℃)was observed. The results showed that:With the prolonged storage time,weight loss of kiwifruit increased by 5%,relative electrical conductivity increased by 54.05%,hardness decreased by 65%,and the contents of reactive oxygen species(ROS)and malondialdehyde(MDA)increased,the activity of lipoxygenase(LOX)increased when stored at 4 ℃ for the 28th day. And the peaks of superoxide dismutase(SOD)and catalase(CAT)activities at 4 ℃ were 51.43 and 3.36 U·min^-1·g^-1·FW,respectively. It showed that the physiological and biochemical quality of kiwifruit decreased with the storage time at the cold storage temperature,the oxidation degree of the fruit increased,the oxidation of cell membrane lipids increased,and the kiwifruit fruit was senescent. With the increasing of storage temperature,the oxidation of kiwifruit became more obvious,and the aging of kiwifruit became more and more obvious. And it concluded that the best storage effect of kiwifruit after vibration stress in 4 ℃refrigerated environment the kiwi fruit had the best stored quality.