This study aimed to investigate the effects of static magnetic field assisted ultra-ice temperature (SMF +UIT) treatment on the qualities of fresh-cut kiwi fruits during storage. The fresh-cut‘ Xuxiang’ kiwi fruits were treated with different intensities (0, 2, 4, 6, 8 mT) of static magnetic field (SMF), and the freezing parameters and quality changes were studied. The results showed that 6 mT treatment could reduce the nucleation temperatures of fresh-cut kiwi fruits by 3 ℃, and maintain the supercooled state at -4 ℃ for 14 days. Compared with the -4 ℃ control group, 4 ℃ and 0 ℃ refrigerated groups, the -4 ℃+SMF treatment could effectively reduce weight loss rates of fresh-cut kiwi fruits, delay the decrease in hardness, L* values, soluble solid contents (SSC) and titrable acid (TA) contents, and inhibit the increase of malondialdehyde (MDA) contents, total number of colonies and peroxidase (POD) activities, and maintain high total phenolic contents. Overall, the static magnetic field assisted ultra-ice temperature technology could effectively maintain the qualities of fresh-cut kiwi fruits and extend the storage time.