The effect of low temperature plasma voltage and treatment time on the quality of kiwifruit juice was studied to provide a theoretical basis for the application of low temperature plasma technology to non-thermal sterilization of cloudy kiwi juice. Using cloudy kiwi juice as a raw material， it was treated with different voltages （10， 25， 40， 55， 70 kV） and different times （0.5， 2， 3.5， 5， 6.5 min） by low temperature plasma. The titratable acid content， turbidity， △E value， VC content， total phenol content， malondialdehyde content， chlorophyll content， pH value， POD and APX activity were determined， and analyzed the effect of different voltages and different times on the quality of cloudy kiwi juice. The results showed that low temperature plasma treatment had a significant effect on MDA content and △E value in cloudy kiwi juice（P<0.05）；Soluble solids content， soluble sugar content， titratable acid content， pH value did not change significantly with time and voltage （P>0.05）；Turbidity， VC content， total phenol content and chlorophyll content were significantly reduced（P<0.05）；APX activity increased first and then decreased after low temperature plasma treatment；POD activity did not change significantly with the increase of voltage， but increased significantly with the extension of time and then decreased significantly （P<0.05）. Low temperature plasma has certain effect on the quality of cloudy kiwi juice， and different voltage and different time treatments have different mechanism on each index. When using low-temperature plasma to sterilize cloudy kiwi juice， appropriate technological parameters should be selected to ensure the sterilization effect while retaining as much nutrition as possible.