<p>Bakuchiol, a natural meroterpenoid compound with antioxidant and pharmacological properties, was investigated for its role in regulating postharvest ripening in kiwifruit (<i>Actinidia chinensis</i>). Bakuchiol (100&#xa0;μmol L⁻¹) treatment significantly reduced fruit softening (by an average of 30%), soluble solid accumulation, and weight loss during storage. Bakuchiol modulated respiratory metabolism by downregulating the levels of the tricarboxylic acid cycle and electron transport chain, while upregulating the pentose phosphate pathway, evidenced by lower levels of the NADH/NADP⁺ ratio and higher levels of the NADPH/NADP⁺ ratio. These alterations contributed to reduced hydrogen peroxide accumulation and elevated ascorbic acid content, alleviating oxidative stress. The inhibitory effect on ripening was closely associated with reduced ethylene production and downregulation of key genes involved in ethylene biosynthesis and signaling, including <i>AcACS1</i>, <i>AcACO1/2</i>, and several <i>AcERFs</i>, such as <i>AcERF14</i> and <i>AcERF27</i>. Collectively, bakuchiol delays kiwifruit ripening by orchestrating ethylene signaling and respiratory pathways, providing the first demonstration of its potential as a natural, effective postharvest preservative for climacteric fruit.</p>