Based on the actual situation in the transport process, the effects of mechanical vibration frequencies and acceleration on the storage quality of kiwi fruit was investigated. The change processes of storage quality of kiwi fruit were studied under five vibration frequencies of 10, 20, 30, 40, 50 Hz and three vibration accelerations of 2.5, 5.0 and 7.5 m/s². Moreover the effects of mechanical vibration on the hardness, the content in internal soluble solids, titratable acid, V_C, and MDA of each group of kiwi fruit have been analyzed. The results indicated that the hardness, titratable acid, V_C were decreased whereas the content in internal soluble solids and MDA were increased during the time of experiment. It was also found that 20 Hz vibration frequencies and 2.5 m/s² vibration accelerations was the least loss damage condition for kiwi fruit storage quality during the transportation process.