As part of a programme investigating hot water treatments for control of botrytis storage rot on kiwifruit, we dipped fruit in water at 38, 42, 46, 50 or 54°C for 8 min and measured the effects on respiration, ethylene production and firmness. Controls were dipped in water at 20°C. Respiration rate of fruit was increased when measured within 30 min of a hot water treatment. Maximum stimulation of respiration rate occurred at 50°C. Following storage for 8 weeks at 0°C, respiration rates of 38°, 42°, 46°C treated fruit were very similar to the controls. The respiration rate of fruit treated at 50°C was slightly higher than the controls and the 54°C treated fruit respired considerably faster than the controls. The same trend was apparent for ethylene production. Only the 54°C treatment produced fruit softer than the controls following a 2-week shelf period. Results suggest that a dip at 54°C for 8 min may be too severe, and lower temperature may avoid adverse effects on fruit metabolism after storage.