Actinidia chinensis Planch were immersed for 15 min in calcium chloride solution with the concentration of 1%,3%,5% respectively.They were then stored at 0 ~ 4℃ after natural drying.Fruits immersed in distilled water for 15 min were used as control.In order to elucidate the effects of calcium treatment on softening of Actinidia chinensis planch,the physiological indicators of respiratory intensity,firmness,Vc content,starch content,soluble pectin content,activities of cellulase and peroxidase,and cell membrane permeability were investigated every five days during storage.Compared to the control,calcium treatment could inhibit the respiratory intensity of the fruit,delay the decrease of fruit firmness and Vc content,and prevent the loss of starch content,as well as slow down the increase rate of fruit soluble pectin content and cell membrane permeability.To some extent,the activities of cellulase and peroxidase were inhibited.Calcium treatment could delay fruit softening and senescence,the optimal preservation conditions was 3% calcium chloride.