Abstract: In order to retard the quality decrease of peach during storage, the effects of hot air treatment on postharvest quality changes of zhonghuashou peach were studied. The results showed that proper hot air treatment could inhibit flesh browning and woolliness, had good effects on keeping firmness, titratable acid and taste. The hot air treatment retarded the increase of polyphenol oxidase (PPO) activity, decreased the peak value, but had no obvious effects on keeping flavor. The best hot air treatment for zhonghuashou peach was: 48℃, 4 h.