The senescence of sarcocarp sections of Kiwi fruit was postponed by the treatments of 5mg/g CaCl 2、25mg/g CaCl 2 and 50mg/g CaCl 2, among which 25mg/g CaCl 2 showed the best effect. The results showed that calcium treatments could increase the respiratory rate, maintain SOD activity in the earlier senescence phase, reduce the activities of POD、CAT and O 2 productive rate, lessen the decline of ASA content and the increase of TBA, thus delay the senescence of Kiwi fruit.
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