Abstract: This study aimed to investigate the growth and development pattern of ‘Guichang’ kiwi fruit and its suitable harvest period, the growth parameters (longitudinal diameter, transverse diameter, lateral diameter, single fruit volume and single fruit weight) and development parameters (firmness, dry matter, soluble solid, soluble total sugar, titratable acid, chlorophyll, soluble protein, total phenol and total flavonoids ) of ‘Guichang’ kiwi fruit from 9 - 128 d after the flower-fading, as well as the changes of fruit quality ( dry matter, soluble solid, soluble total sugar, titratable acid, chlorophyll, soluble protein, total phenol and total flavonoids ) and storage performance (firmness, soften rate, weight loss, decay rate ) during postharvest storage were surveyed by the treatment of non dipped and 10 mg/L forchlorfenuron dipped fruit. The results indicated that the fruit growth (longitudinal diameter, transverse diameter, lateral diameter, single fruit volume and single fruit weight) of ‘Guichang’ kiwifruit could be divided into three periods. Firstly, the faster increasing period that it was from 9 - 23 d after the flower-fading, and the duration period was 14 d. Secondly, the slow increasing period that it was from 23 - 100 d after the flower-fading, and the duration period was 77 d. Thirdly, the mild increasing period that it was from 100 - 128 d after the flower-fading, and the duration period was 28 d. During the growth period, the fruit firmness of ‘Guichang’ kiwi fruit increased at first and then slowly decreased, the content of dry matter and titratable acid of ‘Guichang’ kiwi fruit increased fast at first and then slowly increased, the content of soluble solid, soluble total sugar, chlorophyll and soluble protein of ‘Guichang’ kiwi fruit faster increased gradually, and the content of total phenol and total flavonoids of ‘Guichang’ kiwi fruit showed a fluctuating increase. The dipped fruit by 10 mg/L forchlorfenuron could effectively increase the growth rate and growth amount of ‘Guichang’ kiwifruit, and reduce the firmness of ‘Guichang’ kiwi fruit during the growth period. Moreover, 10 mg/L forchlorfenuron could increase the contents of dry matter and soluble protein of ‘Guichang’ kiwi fruit in the growth and storage period, and reduce the content of titratable acid, total phenols and flavonoids of ‘Guichang’ kiwi fruit, also increase the contents of soluble solids, soluble total sugar and chlorophyll of ‘Guichang’ kiwi fruit from 58 - 128 d after the flower-fading and storage period. However, 10 mg/L forchlorfenuron could accelerate the occurrence of the sugar peak and titratable acid loss, and reduce storage the performance. In addition, the fruit softening, firmness reducing, quality and nutrient substance loss of ‘Guichang’ kiwifruit could be accelerated at the early harvest, late harvest or dipped fruit of 10 mg/L forchlorfenuron, and significantly (P<0.01) increased the fruit decay rate of ‘Guichang’ kiwifruit. The suitable harvest period for ‘Guichang’ kiwifruit was from 125-132 d after the flower-fading, when the dry matter and soluble solids content of ‘Guichang’ kiwifruit were 16.5%-17.5% and 6.5%-7.5%, respectively. Collectively, the results from this study provide a scientific basis for the high-quality cultivation, determination of the suitable harvest period of ‘Guichang’ kiwifruit.