Abstract: Peach fruits (Prunus persica var.Hakuho ) has been stored at low temperature (3℃).The effects of calcium on ripening of packaged fruits were studied in this paper. The results showed that:The treatment of calcium could inhibit the synthesis of ethylene. increasing of respiratory rate and activity of polygalacturoase while delny the climacteric peak and softness of fruits.It could inhibit also the cell membrane conductivity .So the treatment of calcium was useful to maintain the structure of cell wall and to delay the senescence of peach fruits.

Key words: Calcium Peach Fruit Ripening