Abstract: In order to better solve the problem of kiwifruit aroma during storage, the study utilized 'MiLiang No.1' kiwifruit as the material. The kiwifruit samples were subjected to pre-storage at 0, 4, 8, and 12 ℃ for 3, 5, and 7 d, followed by ethylene treatment for ripening. The volatile organic compounds (VOCs) of the kiwifruit under different temperature pre-storage conditions were analyzed using HS-SPME-GC-MS in conjunction with chemometrics and relative odor activity value (ROAV). The results indicated that a total of 67 compounds were detected, including 17 esters, 8 alcohols, 11 aldehydes, 9 ketones, 5 acids, 13 hydrocarbons, and 4 terpenes. Among them, esters were the most abundant in both variety and content. Furthermore, significant differences were observed in the types and contents of VOCs of kiwifruit under different low-temperature pre-storage conditions (P<0.05). The OPLS-DA model achieved a classification prediction accuracy of 99.5%, and 16 differential VOCs such as phenylethyl alcohol were identified through VIP>1 selection criteria. Furthermore, analysis based on ROAV values revealed 13 key aroma compounds such as ethyl butyrate (1≤ROAV≤100). Aroma profile analysis indicated that kiwifruit samples pre-stored at 4 ℃ for 7 d exhibited a strong fruity aroma, demonstrating superior overall aroma quality. Lastly, PCA factor analysis indicated that the best aroma was achieved under the condition of pre-storage at 4 ℃ for 7 d. This study indicated that low-temperature acclimation technology can better retain the aroma quality of postharvest kiwifruit during storage.