'Hayward' kiwifruit with a firmness of 52 N after refrigerated at 1 ℃ were transferred to 10 ℃， 20 ℃ and first 40 ℃ for 12 hours and then 20 ℃ [(40 + 20) ℃] to store， then the effects of temperature treatments on post ripening quality and cell wall metabolism of kiwifruit were studied during storage. The results showed that(40+20) ℃ treatment with the highest solid acid ratio accelerated the decline of fruit firmness and starch content， promoted the formation of water-soluble pectin， and its pectin methylesterase(PE) activity was significantly higher than those of other treatments； 20 ℃ treatment accelerated the degradation of protopectin and increased the peaks of polygalacturonase (PG)， β-galacturonase(β-Gal) and α-amylase activity. Therefore， (40+20) ℃ treatment was selected as a suitable temperature for short-term ripening and softening and 10 ℃ treatment could be recommended as an optimal storage temperature to prolong the shelf life of 'Hayward' kiwifruit， which will provide theoretical basis and technical support for the quality control of ready-to-eat kiwifruit after cold storage.