Abstract: This study took the three selenium-enriched kiwifruit varieties ‘Cui Xiang’, ‘Xu Xiang’ and ‘Qi Hong’ grown in Hanyin County, Shaanxi Province as the research objects, and systematically analyzed their physicochemical properties, selenium content, functional components and biological activities. The results showed that the key quality indicators such as dry matter content, total soluble solids, total sugar, pH, and sugar-acid ratio presented significant differences among the three selenium-enriched kiwifruit varieties (P<0.05). The selenium content of the three selenium-enriched kiwifruits was all≥0.10 mg/kg, meeting the selenium content requirements of selenium-enriched fruits. The selenium content showed significant differences among different varieties and parts of the fruits (P<0.05), and the selenium distribution in the three fruits was peel>seeds>pulp, with ‘Xu Xiang’ having a significantly higher selenium accumulation ability than ‘Cui Xiang’ and ‘Qi Hong’. Kiwifruit was rich in mineral elements such as potassium, calcium and magnesium. The total mineral content, V_C, polyphenols and antioxidant capacity of ‘Cui Xiang’ were significantly higher than those of the other varieties (P<0.05). In addition, the three selenium-enriched kiwifruit varieties all showed certain inhibitory activities against α-amylase, α-glucosidase and pancreatic lipase, among which ‘Cui Xiang’ had the strongest inhibitory effect on the three enzymes. This study provided a scientific basis for the development of functional foods from selenium-enriched kiwifruit by analyzing the component characteristics and biological activity differences among different varieties of selenium-enriched kiwifruit.