Taking kiwifruits stored 60 days at 0°C as material, studied on the effect of three temperature treatments on hardness and cell wall enzymes activity during the shelf life. The results indicated that the time of firmness decreased to 3 kg·cm-2 at 0°C extended 17 days and 29 days than at 10°Cand at 20°C respectively. Low temperature treatments could effectively inhibited PG, Cx and PE activities, thus extended shelf life. The time of PG activity reached the peak at 0°C was 28 days, later than at10°C and at 20°C by 16 days and 20 days respectively . The Cx activity peak at 0°C was 1.31×103 μg/h·g and much smaller than at 10°C 1.77×103μg/h·g and at 20°C 1.95×103μg/h·g. PE activity of 0°C has remained the lowest state after three days. So The best treatment was 0°C.