Abstract: Harvestde peach were immersed in 0. 1、0.3、0.5、1.0、1.5g/L salicylic acid (SA) solutions for 20minutes.then stored at room temperatures (1997, 30～34℃, 6days; 1998, 25～28℃, 7days) or low temperatures (1997, 2±2℃, 4weeks; 1998, 10 ± 2℃, 3weeks) .The results showed that the immersions of peach in low concentrations (0. 1,0.3g/L) of SA,compared to control fruits,decreascd rotten of stored fruits both at room and low temperatures,maintained higher firmness of the fruits stored at low temperatres and had no effects on total soluble solids and total titritic acid contents .Immersions in high concentrations (0.5, 1.0,1.5g/l) developed scald in the surface of fruits and promoted rotten.