Kiwifruit softening and the spread of gray mold on the fruit are the most important factors to be considered in Kiwifruit storage life. In this study, the effect of calcium chloride (0, 1, 2, 4 and 8 percent) for 2, 4 and 8 minutes of dipping time were examined to improve the fruit physicochemical characteristics. Following fruits being dried (24 hours), they were stored at 0.5oC and 85-90% RH for 18 weeks. Samples were taken at 6th, 12th and 18th weeks and subsequently measured in some triats including water loss, firmness, TSS, TA, TSS/TA, pH, L* and a* values of color indices and ascorbic acid in comparison with control. Results showed that the fruits immersed in 4 and 8 percent of CaCl2 solution for 4 and 8 minutes had the highest firmness (3.4 kg). Water loss in control fruits was recorded higher (0.3 kg) than in all CaCl2 treatments. PH and TA parameters did not show significant changes during storage. Due to decrease in TSS through CaCl2 application, there occurred a significant difference in TSS/TA ratio. A positive relationship was observed between the L* value (47 value) and firmness especially when 2, 4 and 8 percent of CaCl2 were applied. In general, ascorbic acid increased in both control and CaCl2 treated samples but it was recorded higher in control during storage. In conclusion, CaCl2 treatments increased fruit quality and storage life due to inhibition of TSS increase and continuous firmness.