As the fruit of Actinidia chinensis ripens on the vine, the principal change that occurs, which can be used as a criterion for harvesting, is the increase in total soluble solids. During a month of harvesting very few changes occur in the firmness, titratable acidity and chlorophyll or carotenoid contents of the “hard-mature” fruit. However, there is a significant decline in the ascorbic acid content of the fruit. At a later stage in vine-ripened, ethephon-treated, and post-storage-ripened fruit, the changes are more pronounced; sharp decreases in firmness, titratable acidity and ascorbic acid, and correlated increases in total soluble solids (TSS) and pH. Degradation of chlorophylls a and b begin only during postharvest ripening, but carotenoid decline, though less extensive, begins on the vine and continues during storage.