Abstract: In this paper,chilling injury and quality deterioration of 'Okubao'(Prunus persica (L.)Batsch cv.Okubao)peach fruit under different storage temperature strategies were studied.When stored at 5 ℃,peach fruit showed rapid increase of membrane permeability and juice extraction rate during the first 15 d and lost the ability to ripe during subsequent shelf-life at 20 ℃ for 3 d,which means severe chilling injury.Chilling injury in fruits stored at 0 ℃ occurred at 30 d,but the symptom did not show until the fruit was moved to 20 ℃ for 3 d.Precondition at 24 ℃ for 3 d before storage at 0 ℃ delayed the occurrence of chilling injury,but could not delay fruit softening and thus led to unacceptable quality.When placed at 8 ℃ for 9 d before stored at 0 ℃,membrane permeability and juice extraction were acceptable and maintained its fruit firmness,SSC and pH value,and could ripe and soften normally during shelf-life.The results indicated that cold training at 8 ℃ for 9 d was the best temperature strategy to prevent chilling injury and to keep quality of 'Okubao' peach fruit in 60 d of storage.