The work aims to study the physiology and quality change laws of different Actinidia arguta varieties during late ripening and aging, and the inherent reasons for the differences. "Huanyou No.1" and "Longcheng No.2" Actinidia arguta were stored at (20±1)℃ for 7 days, and physiological indicators such as respiratory metabolism, nutritional content, antioxidant-related substances, and related enzyme activities were measured daily, and transmission electron microscopy was used to observe the ultramicroscopic structure at the same time. "Longcheng No.2" Actinidia arguta had higher respiration intensity, lower fruit firmness, and higher total soluble solids (TSS), total phenol, flavonoid and Vc content, and polyphenol oxidase (PPO) activity. While, "Huanyou No.1" had a slow respiratory metabolism, but its peroxidase (POD) activity was higher. Through the observation on the ultramicroscopic structure of the fruit, it was found that the glue layer and cell wall of "Longcheng No.2" had been degraded in the late storage period, and the structure was loose and incomplete. However, the cell wall and cell membrane structure of Huanyou No.1 was relatively complete. Because of the slow breathing metabolism, Huanyou No.1 has better storability, but its taste is poor. "Longcheng No.2" has better nutritional flavor quality and antioxidant properties, but its storability is poor. The research results will be helpful for the rational selection of cultivar of Actinidia arguta.