Abstract:In this experiment, we used melting flesh peach (Zhongyoutao13, Chunmei and Zhongyoutao 4) and stony hard (SH) flesh peach (Zhongyoutao18, Zhongtao 9 and Bairuyu) to analyze the changes of fruit quality and ethylene emission during cold storage, and to explore the mechanism of chilling injury in peaches with different textures. The results showed that: (1) flesh browning was a mainly chilling injury of SH peach, while wooliness of melting peach. (2) Compared with storing at ambient temperature, the ethylene production of melting peach would be repressed when storing at low temperature for a short period, while the extended cold storage would induce the development of chilling injury and ethylene burst; For SH flesh peach, ethylene production increased sharply when kept at low temperature for a long time. It was also found that during cold storage, the ethylene release peak in peach was 5 to 10 days later than that of nectarine of the same flesh texture, and peaches were more tolerant to low temperature than nectarines. (3) The melting peach softened rapidly after harvest, but the decline rate of firmness was significantly inhibited at low temperature and maintained at about 15N in the later stage of cold storage, while the firmness of stony hard peach fruit was less affected during low temperature and ambient temperature storage. (4) The soluble solids content of different fleshy peaches changed slightly during storage. The above results showed that the symptoms of chilling injury and the mode of ethylene release of different flesh textures are diverse, which provides theory basis for reasonable low temperature storage of peach with different textures in the future.