To study the effect of different of process parameters on the enzymatic effect and quality of kiwifruit slices， establish a mathematical model and process optimization， to provide a theoretical basis for the application of RF technology in the enzymatic treatment of kiwifruit slices. Fresh kiwi fruit slices as the research object， the radio frequency plate spacing， radio frequency temperature， holding time as factors， the physicochemical indexes and enzyme inactivation rate of kiwifruit tablets were selected as response values for response surface test， the models of enzyme inactivation rate and physicochemical characteristics of kiwifruit slices were established based on the extracted physicochemical characteristic indexes of kiwifruit slices. The results showed the physicochemical characteristic indexes were weight loss rate， ?驻E value， and the hardness. The optimal parameters for thermalassisted ultrasonic treatment of kiwi slices were as follows： the radio frequency plate spacing is 70 mm， the holding time is 0 min， and the radio frequency temperature is 70 ℃. Under this process， the activity of peroxidase and polyphenol oxidase in fresh-cut kiwi slices is 11.57% and 21.03% respectively， the weight loss rate is 3.08%， the ?驻E value is 0.76， and the hardness is 24.72 g. The radio frequency treatment of kiwifruit slices has the advantages of fast heating rate and significant enzyme killing effect. The quality of kiwifruit slices after treatment is better. The radio frequency treatment can be used in the enzyme killing process of kiwifruit slices.