Abstract: To investigate the effect of high energy electron beam on storage quality, physiology and phychemistry, kiwifruits of‘Hongyang’, which was the main variety of Shanghai, were stored at lowtemperature of (1±1)℃, RH 85%-90% after irradiation of 250, 500, 1000, 1500 Gy, the effects of different dosages on storage quality were studied. The results showed that appropriate dosage of high energy electron beam (500-1000 Gy) could restrain respiration intensity and the declining of firmness, titratable acidity, total soluble solids and Vc content significantly; slow down the degree of browning, alleviate deterioration of chlorophyll with pulp and peel during low-temperature storage. It could delay the senescence and reduce the rot of‘Hongyang’kiwifruit obviously. According to the results above, 500 Gy is the best dosage of high energy electron beam on‘Hongyang’kiwifruit. It can prolong the fresh-time from 30 d to 80 d. To the 80 d, the good fruit rate is kept at 100%, and the Vc content is maintained at 129.62 mg/100 g. The dosage of 1500 Gy which can damage‘Hongyang’kiwifruit is the critical point of electron beam irradiation.