To understand suitable approach of Jintao kiwifruit for retaining freshness under(2.0±0.5)℃ cold storage,the effects of PE film bag(PE),high carbon dioxide permeability film bag(HPE) and perforated PE film bag(PPE) combined with 1-MCP treatment(0.2 μL/L) and ethylene absorbent(EA) on the hardness,appearance color,TSS content,Vc content,CO₂/O₂ volume fraction,starch content,MDA content,POD activity of Jintao kiwifruit were studied.The results showed that different treatments could delay varying degrees of the decline rate of hardness,Vc content and starch content of Jintao kiwifruit,inhibit the the increase of a∗ value and TSS content,reduce the production of MDA at the later stage of storage,maintain POD activity at a higher level.Among them,the PE film bag adding 1-MCP treatment had the best effect. At the storage of 180 days,the hardness was 0.83kg/cm².The Vc content was the highest with 99.51×10^-2 g/L.The starch content was the highest with 30.50 mg/g.MDA content was the lowest with 0.941 mmol/g,POD activity was the highest with 66.2 U/(min·g),and these indicators were significantly different from the CK(P<0.05).Therefore,it is recommended to use PE film bag combined with 1-MCP treatment for Jintao kiwifruit cold storage.