Abstract: The purpose of this research was to compare the effects of contrast, 1 μl/L 1-MCP(1-methylcyclopropene) treatment and 1 μmol/L NO treatment on the post-harvest physiology and cell ultrastructure of ‘Qinmei’ kiwifruit at (0±1)℃ storage. Results indicate that the hardness of kiwifruit has extreme significant difference, and total soluble solids content has no significant difference between contrast and 1-MCP treatment, 1 μl/L 1-MCP treatment can alleviate fruit’s ripening and softening significantly, and delay the maximum enzyme activity producing time. But the change of POD and SOD enzyme activity has no significant difference between contrast and 1-MCP sealed treatment, It also alleviate the degeneration of cell wall and chloroplast, the storage time is prolonged 84 days. The hardness and total soluble solids content have significant different between contrast and 1 μmol/L NO sealed treatment, 1 μmol/L NO treatment could alleviate fruit’s ripening and softening too, and delay the maximum enzyme activity producing time. The change of POD and SOD enzyme activity has significant difference between contrast and NO sealed treatment, It also can alleviate the degeneration of cell wall and chloroplast, the storage time is prolonged 28 days. 1 μl/L 1-MCP sealed 24 h has much better effect than 1 μmol/L NO sealed 3 h of ‘Qinmei’ kiwifrui on alleviating ripening, softening and degeneration of cell wall and chloroplast.