The work aims to study the effects of different low temperature domestication treatments combined with ice temperature storage on the quality of kiwifruit to provide a new technology for kiwifruit storage. The kiwifruit was stored at ice temperature (−0.5±0.2) ℃, rapid domestication (48 h at 4 ℃) combined with ice temperature and slow domestication (24 h at 10 ℃ followed by 24 h at 4 ℃) combined with ice temperature for 180 days, and relevant indexes of kiwifruit were measured periodically. At the end of storage, the titratable acid (TA) content of the control group was 0.733%, the vitamin C (VC) content was 20.87 mg/100 g, and the hardness was 0.692 N. In the slow domestication group, the TA content was 1.053%, the VC content was 25.945 mg/100 g, and the hardness was 1.119 N. Compared with the control group, low temperature domestication combined with ice temperature storage could reduce the rate of weight loss, cold damage and decay, inhibit the increase of soluble solids (TSS), malondialdehyde (MDA) content, lipoxygenase (LOX) activity and the loss of free water, and maintain peroxidase (POD) activity. In conclusion, slow domestication is more effective than fast domestication treatments in maintaining the quality of kiwifruit stored at ice temperature and prolonging the postharvest storage freshness.