This paper aims to determinethe effects of different temperature fluctuations on kiwifruit microenvironment parameters and storage quality. Kiwifruits (Xuxiang) were sealed with polyethylene film (Polyethylene, PE) and put in white plastic baskets, which were placed in four refrigerators with temperatures of (4±1), (4±2), (4±3), (4±4)°C, respectively to monitor the contents of CO2, O2 and C2H4 and to evaluate the quality indexes every 6 days. At the completion of storage, the weight loss, hardness, soluble solid content, vitamin C content and cell membrane permeability of kiwifruit stored at (4±1)°C were 0.66%, 0.58 kg/cm2, 14.2%, 683.5 mg/kg, and 50.32%,, where small temperature fluctuation effectively inhibited the softening and nutrient loss of kiwifruit and delayed the emergence of respiratory peak and ethylene release. The smaller the temperature fluctuation range is, the slower the senescence of kiwifruit will be, which is favorable to maintain the storage quality.