Abstract: The preservative effect of tea seed oil on 'Qinmei' kiwifruit were studied at different concentrations(500, 250, 125, 62.5μL/L). The results showed that after storage at 13-15℃ for 50 days, the preservative effect of 500μL/L tea seed oil on postharvested kiwifruit is better than that of the other treatment, with the rotten rate, soften rate and weight loss rate reduced 19.38%, 19.38% and 3.34%, respectively, the change of flesh firmness, titratable acidity, flavor and Vc content delayed, and the superoxide dismutase(SOD), catalase(CAT), peroxidase(POD) activity increased 127.08%, 172.10% and 1057% respectively, comparing with that of the blank control; Meanwhile, the MDA content and relative electric conductivity in postharvested kiwifruit decreased 47.50% and 7.81%, respectively, and the respiration intensity and ethylene release peak value decreased significantly. All these suggested that 500μL/L tea seed oil treatment had good fresh-keeping effect on 'Qinmei' kiwifruit during storage after harvest. The preservative effect of 500μL/L tea seed oil is superior to 0.25μL/L 1-MCP, which has a great development potential in fresh-keeping.