The paper aims to mitigate the adverse impacts of long-term and excessive use of forchlorfenuron (CPPU) on the kiwifruit industry. This experiment was conducted with 6-year-old ‘Taishan No.1’ kiwifruit as the test material to investigate the effects of reduced CPPU combined with brassinolide (BR) on the yield, fruit quality and storage performance of kiwifruit. Five treatments were set up, including young fruits soaked with 5 mg/L CPPU combined with 0.075, 0.15 and 0.3 mg/L BR, with clear water as the blank control and 10 mg/L CPPU solution as the reagent control. Fruits at physiological maturity were collected to determine the indicators including single fruit weight, firmness, titratable acid and soluble solids content, and the incidence of soft rot during fruit storage was statistically analyzed. The results showed that reduced CPPU combined with an appropriate concentration of BR could maintain a high yield of kiwifruit, and among them, the combination of 5 mg/L CPPU and 0.15 mg/L BR had significant effects in reducing the core cavity rate and malformed fruit rate, increasing the fruit soluble solids content and decreasing the incidence of soft rot during fruit storage. It is concluded that the combination of 5 mg/L CPPU and 0.15 mg/L BR is the optimal combination for improving the fruit quality and enhancing the storage resistance of ‘Taishan No.1’ kiwifruit.