The effects of low temperature plasma voltage and treatment time on the texture and physicochemical properties of fresh-cut kiwi slices were studied to provide theoretical basis for the application of low temperature plasma technology in the non-thermal sterilization and preservation of fresh-cut kiwi slices. Using fresh-cut 'Hayward' kiwi slices as raw materials， they were treated with different times （70， 90， 110， 130， 150 s） and different voltages （5， 15， 25， 35， 45 kV） by low temperature plasma treatment. The hardness， brittleness， SSC， TA， soluble sugar， total phenol， chlorophyll， VC， POD activity， APX activity， L* value， a* value and b* value were determined， and analyzed the effect of different voltages and different times on the texture and physicochemical properties of fresh-cut kiwi slices. The results showed that low temperature plasma treatment had no significant effect on SSC， TA and color in fresh-cut kiwi slices （P > 0.05）； the hardness， brittleness， soluble sugar content， total phenol， chlorophyll， VC， POD and APX activities of the samples in the treatment group all changed significantly （P < 0.05）； POD and APX activities in the treatment group samples were significantly lower than the control group （P < 0.05）； plasma treatment can delay the color change of fresh-cut kiwi slices. Results： Low temperature plasma treatment can better maintain the original color， taste and nutritional quality of fresh-cut kiwi slices， extend shelf-life， and can be used for non-thermal sterilization and preservation of fresh-cut kiwi slices.