In this stuck, the effect of 1% ascorbic acid and 1% citric acid solutions and (lionize water (control) dips on storage and quality properties of fresh cut. kiwifruit slices was investigated. The fruits were washed, peeled, sliced, and the slices packaged with stretch film after immersion in the solutions. Kiwifruit slices packaged were kept at 4 degrees C for 12 days. In kiwifruit samples, physical and chemical changes such as weight loss (%), fruit flesh firmness (Shore), total soluble solids (%), titretable acidity (%), pH value, fruit flesh color (h degrees), vitamin C (L-Ascorbic acid), total fonolic compounds (mg gallik acid.L-1), antioksidant activity (%), appearance were determined in each 3 days during - shelf life. The highest h degrees angle value was determined in 1% citric acid treatment. Among the treatments, the highest firmness at the end of storage was determined in 1% ascorbic acid treatment. results showed that 1% citric acid and 1% ascorbic acid (lips had a positive effect on overall quality parameters of kiwifruit slices.