Abstract: yr studies revealed that CA storage with 1%O2+5%CO2at 3℃was not favorable for fruit of peach Feicheng, because 3℃ and 1%O2 caused generation of flesh browning earlier than 0℃ and 5%O2.CA storage with 5%O2+5%CO2 at 0℃in combination with intermittent raising of temperature 5%O2 +5%CO2 significantly delayed the beginning of flesh browning, better maintained fruit firmness, and prolonged the storage period up to 70d with shelf life being of 5d, keeping the fruit in good consuming quality.

Key words: Peach , Feicheng , Temperature , CA storage , Iintermittent raising of temperature.(IRT) Browning