The work aims to study the effect of potassium sorbate packaging on the quality of kiwifruit stored at room temperature. With kiwifruit as the research object, the potassium sorbate film packaging, normal film packaging and potassium sorbate soaking were used for the storage of kiwifruit at normal temperature and the untreated kiwifruit was used as the blank control. The metabolic indicators of cell wall (cellulose, pectin, total phenol contents and cellulase and pectinase activities in kiwifruit) and quality indicators (titratable acid, soluble solids and amylase activity) were measured every 3 days during storage at room temperature. After 12 days of storage, the total phenol content of kiwifruit with potassium sorbate packaging was respectively 10.8%, 16.4% and 30.1% higher than those of normal film packaging, potassium sorbate soaking and blank group. The highest activities (in protein) of cellulase, pectinase and amylase activity in kiwifruit with potassium sorbate packaging were 6125 U/g, 3634 U/mg and 1756 U/mg, which were significantly lower than those of the potassium sorbate soaking, normal packaging and blank groups. No significant difference in titratable acid content among these three treatments was found. The inhibitory effect of potassium sorbate packaging on quality deterioration of kiwifruit during storage is better than that of potassium sorbate soaking and normal film packaging, which can inhibit the increase of cell wall metabolism-related enzyme activities during storage and slow down the quality deterioration process of kiwifruit.