Abstract: 【Objective】The effect of heat treatment on maintaining shelf life quality of late ripened peach after cold storage was studied.【Methods】The changes of physiological characteristics and postharvest quality of late ripened peach ‘Lvhua No.9’, which were placed at room temperature (20 ℃) after hot water treatment at 55 ℃ for 2 min and followed by storage for 30 d at 0 ℃,including decay rate, respiration rate, color, firmness,etc .【Results】The results showed that hot treated fruit after 6 d, its decay rate was （26.67±3.33）%; the respiration rate was （54.81± 3.44）mg CO₂/(kg·h);the color and brightness value of L was 55.86±1.81; a red value was 21.43±1.51;and b yellow value was 18.78±0.74; firmness was （16.81±0.51）N; total soluble solid content was （11.10±0.13）%; and titratable acid contents was （0.235±0.005）%.【Conclusion】Heat treatment had the effect of reducing the decay rate of peach fruit, enhancing the respiration peak values, keeping fruit color and firmness,increasing the content of soluble solids and inhibiting the reduction of titratable acid content. All this indicated that the heat treatment could maintain sensorial quality and commodity value for peach fruits.

Key words: Peach, Heat treatment, Postharvest quality, Decay rate