Abstract: To understand the impact of different sterilization methods on the quality of kiwifruit juice. Significant analysis and OPLS-DA analysis were employed to compare the differences in the physical and chemical properties, color, polyphenols, flavonoids, V_C, and antioxidant activity of ‘Hongyang’ kiwifruit juice treated by different sterilization methods. The results showed that different sterilization methods had a significant impact on the quality of kiwifruit juice. Among them, the impact of the three thermal sterilization methods on kiwifruit juice was similar, but there were significant differences in the impact among thermal sterilization, ultra-high pressure sterilization (UHP), and radiation sterilization (RS). In particular, radiation sterilization had the most significant impact on the quality of the juice. Ultra-high pressure sterilization were the best sterilization used to kiwifruit juice, and it had a positive impact on maintaining the stability of color and the content of V_C, as well as improving the functional active ingredients and antioxidant activity. Followed by the three thermal sterilization treatments, which could increase the contents of sucrose, fructose, total polyphenols, and total flavonoids. However, radiation sterilization led to color deterioration and Vc loss of kiwifruit juice. This study provides a theoretical basis for the scientific selection of the sterilization process for kiwifruit juice.