The aim of this study was to analyze the storage of the powdered kiwi, produced through kiln drying with air circulation, wrapped in laminate package. Circular slices of the fruit were cut in the thickness of 5.0 mm and submitted to the 80 ºC drying air temperature. After drying, the slices were scrunched in a food processor to the obtainment of the powder and wrapped in laminated package. The packages containing the powdered kiwi were sealed and stored for a period of 90 days to the temperature of 25 ºC and 75% UR. After the processing and each 15 days were performed physico-chemical analyses (water content, water activity, soluble solids, titratable acidity and pH). A tendency to the raising of the water content (7.48 to 12.98%) and in the water activity (0.199 to 0.209) was verified from the starting point until the 90 days of storage. However, the values obtained to the powdered kiwi during the storage are found within the range stated to dried food and stable from the microbiological point of view, because they presented water activity inferior to 0.6 and water content inferior to 25%, a number considered minimum to the development of microorganism. The soluble solids content and titratable acidity also increased with storage time of 50.07 to 54.18 ºBrix and from 5.73 to 7.34% of citrus acid. Only the pH did not present statistic difference throughout all the storage, with values between 3.44 and 3.54. The food are classified in relation to the acidity in function of the pH in the following manner: low acidity food (pH > 4.5) and acid food (pH < 4.5). According to this classification, the powdered kiwi is considered a acid food. The results indicate that the powder suffered alteration in most of its evaluated properties throughout the 90 days.