Abstract: In this paper, sensory quality, some physical and chemical indexes and material use efficiencies of canned peach using different storage periods of ‘Okubao’(Amygdalus persica cv. Okubao) and ‘Jingyu’(A. p.cv. Jingyu) peach fruits as material were studied. The results showed that the appearance, firmness and integrated quality of canned ‘Okubao’ peach were improved when stored for 15～45 d, material use efficiencies were 151.47% of the control at 30^th d. The appearance and firmness of canned ‘Jingyu’ peach were significantly improved at 15^th d. The present study suggested the feasibility of canning ‘Okubao’ and ‘Jingyu’ peach fruits stored for 30 and 15 d, respectively, which means hopeful expanded production.