The aim of this study is to investigate post-harvest procedures and kiwi fruit preservation techniques based on relevant literature collected. It relates to storage, diseases, physiological disorders, transport, treatments and all other factors affecting the quality of kiwi fruit after harvesting and just before harvesting that may affect the quality during storage. It was established that low temperature storage had a significant impact on the physico-chemical and nutritional properties of the kiwi fruit, which improved the quality, strengthened starch and starch content of dry solids due to lower breathing and ethylene production, extended the shelf-life itself without any injury or color change. It has been found that antioxidant activity has been significantly reduced after four months of cold storage and how cold storage has a negative effect on antioxidant activity in kiwi fruit. It was concluded that calcium treatment and HRW treatment make the fruit more acceptable by reducing the rate of change in color and decreasing rot. It has been found that salicylic acid has a positive effect on the percentage of loss of kiwi weight and its degradation. It has also been found that treating with ethylene accelerates the ripening process, which makes the kiwi extremely sensitive.