The work aims to study the quality kinetics and lifespan of kiwifruit during shelf life. The shelf test at 4, 10 and 20 ℃ was carried out with 'Qinmei' kiwifruit as test material, and the changes in mass loss rate, hardness, soluble solid content, titratable acid content, and color values (C*, L*) during the period were determined. The Arrhenius equation was used to establish the dynamic model of the corresponding quality index. After the constant deformation, the shelf life prediction weighting model was obtained and the model was verified. Low temperature could significantly delay the quality of kiwifruit during shelf life, and the quality changes were in line with the zero-order kinetic equation. By comparing the influence of shelf temperature and time on various quality indicators, shelf time was more important than shelf temperature. The relative error of the shelf life prediction weighting model constructed by combining the above quality indicators was within ±10%, and the accuracy was high. In the range of 4~20 ℃, the shelf life of kiwifruit can be accurately predicted based on the above model.