Abstract: The main aim of this work was to explore non-destructive techniques to accurately evaluate the internal quality of‘Xuxiang’kiwi fruit. The correlation between the quality factors including flesh firmness (FF), soluble solid contents (SSC), titratable acids contents (TA) or vitamin C contents (Vc) and IAD index during after-ripening have been explored for 3 years and‘Xuxiang’kiwi was as material. The result indicated that the FF and Vc showed a highly significant and positive correlation with IAD index, the SSC showed a significant and negative correlation with IAD index, and the TA showed a significant and positive correlation with IAD index, and the regression equations were also given. So according to the result we can utilize the IAD index determines the internal quality of‘Xuxiang’kiwi during after-ripening rapidly and non-destructively.