Abstract: ‘Jinyuan’ is a kiwifruit cultivar bred in 2002 by backcrossing interspecific hybrid cultivar ‘Jinyan’ (A. chinensis×A. eriantha) as the female parent and Chinese kiwifruit (A. chinensis) as the male parent, which produced the medium-mature yellow fruit from the F₁ group. The botanical characters, specificity, nutrient composition, and storage ability of the ‘Jinyuan’ kiwifruit were studied in this paper. Results showed that the ‘Jinyuan’ fruit had a short columnar shape, with a weight of 80-100 g. The flesh of the soft ripening fruit was orange-yellow, and the number of petals and filaments were close to those of its female parent ‘Jinyan’. The corolla diameter and number of stigmas were 9.31% and 52% higher than that of ‘Jinyan’, respectively. The length of the flower stalk was 16.75% lower, and the germination and fruit branching rates were also slightly lower than that of ‘Jinyan’ but were 55.26% and 43.33% higher than the ‘Hayward’ variety, respectively. The contents of soluble solids, total sugar, and organic acids in ‘Jinyuan’ were similar to those of ‘Jinyan’, but vitamin C content was 4.63% higher than ‘Jinyan’ and 2.2 times higher than ‘Hayward’. ‘Jinyuan’ exhibited mineral element richness, with P and K content 30.86% and 22.53% higher than that of ‘Jinyan’, respectively, and with Mg content 24.86% higher than that of ‘Hayward’. ‘Jinyuan’ also demonstrated abundant amino acid content (8 mg/g), and the E/N and E/T values were higher than those of ‘Jinyan’ and ‘Hayward’, close to the ideal model. After 150 d of storage in a harsh environment (T:1℃ -2℃, RH:90%-95%), the good fruit rate was above 80%. After 200 d of storage, the good fruit rate was still 65%. The ‘Jinyuan’ storage property was slightly lower than that of ‘Jinyan’, but significantly higher than that of ‘Hayward’. Three bands were observed after amplification by Geo7-223, which were different from those of ‘Jinyan’ and ‘Jintao’ at the molecular level, thus exhibiting specificity. Therefore, the ‘Jinyuan’ kiwifruit possessed good agronomic characteristics and quality, which provides a choice for improving yellow-fleshed kiwifruit and responding to market demand.