This paper aims to explore the respiratory metabolism characteristics of fressh-cut kiwifruit, so as to provide reference for the design of modified atmosphere packaging and the prediction of fresh-cut kiwifruit shelf life. Hayward kiwifruit was taken as test material, and the gas volume, ethanol content and related quality indexes of it in closed system during storage were determined in a closed system. Results showed that with the in0crease of storage time, the interior of the closed system gradually changed to low oxygen state. The maximum respiration rate of the fresh-cut fruit was a consumption of 6.36 mL/(kg∙h) O2 and a production of 6.53 mL/(kg∙h) CO2. The respiration rate fitting degree of fresh cut kiwifruit was high based on the Michaelis-Menten equation, and the respiration model of enzyme kinetics was established. The equation determination coefficient was above 0.9. Ethanol content of the fruit suddenly increased after 144 hours of storage which may be the fermentation threshold point under a closed packaging condition of fresh-cut fruit. The respiratory metabolism process of fresh-cut kiwifruit accords with the first-order kinetic characteristics, with a high degree of fit in the Michaelis-menten model. Fresh-cut kiwifruit enters an anaerobic respiration state after 144 hours of storage, which can provide a reference for the design of MAP and the prediction of shelf life of fresh cut kiwifruit.