Abstract: The commercial value of kiwifruit is affected by changes in its eating quality during postharvest storage. To investigate the effects of storage temperatures on the eating quality of kiwifruit and to establish rapid non-destructive detection methods for major eating quality indices, fruits of ''Jintao'' kiwifruit were stored at 10 ℃ and 20 ℃, and major quality indices and changes in softening-related enzyme activities were periodically determined, while total soluble solids (TSS) and firmness were measured using a non-destructive detector. Decreasing trends with prolonged storage time were observed for firmness, titratable acidity, and starch content, whereas increasing trends were observed for TSS and reducing sugar, etc.; moreover, the activities of polygalacturonase, cellulase, and amylase in kiwifruit fruits were inhibited by storage at 10 ℃. At 30 d of storage, firmness, titratable acidity, and protopectin content in the 10 ℃ group were reduced by 55.29%, 31.43%, and 77.97%, respectively, relative to 0 d (P < 0.05); fruit quality during storage was more effectively maintained at 10 ℃ than at 20 ℃. The coefficients of determination of the fitted equations between the non-destructive detection results and the measured results for TSS and firmness were 0.68 and 0.65, respectively, indicating satisfactory fitting accuracy. A theoretical basis and technical reference for the regulation of postharvest eating quality changes and the rapid non-destructive detection of TSS and firmness in ''Jintao'' and other kiwifruit are provided in this study.