Abstract: To investigate the effective ways of reducing the chilling injury of peach fruits by maintaining energy metabolism level at low temperature storage, the 'Okubo' peach fruits were pre-stored at 8℃ for 5 d and then stored at 0℃ for 60 d (cold acclimation treatment, CAT), and 24℃, 5℃, 0℃ storage were as CKs. All of fruits were packed (6×40/bag) with polyethylene plastic(0.04 mm, 10 holes) and the pocket felled with no tying to ensure gas exchange. Samples were measured every day for 24℃, 5 d for 5℃, 10 d for 0℃and CAT. Each time 40 fruits (4×10/bag) were taken completely random and divided into two parts, 20 fruits were measured directly and the other 20 fruits were placed for 3 d shelf-life under 24℃. The effect of CAT on mitochondria respiratory metabolism-related enzymes and ATP contents during storage and shelf-life were investigated. The results showed that the H+-ATPase, Ca2+-ATPase, SDH and CCO activities of peach fruits appeared active peaks at 2-3 d during 24℃ storage, then significantly decreased with the softening of fruit. The activities of H+-ATPase, Ca2+-ATPase, SDH,CCO and ATP contents of 5℃ treatment are lowest, and their decrease speed are the fastest under this condition. 0℃ storage has better effect than 5℃, while CAT storage can effectively inhibit the reduction of H+-ATPase, SDH and CCO activities, and maintain higher contents of ATP. With the storage duration, the H+-ATPase, Ca2+-ATPase, SDH and CCO activities and ATP contents all decreased during shelf-life, but CAT treatment was significantly better than 5℃ and 0℃ processing. These results suggest that CAT treatment may maintain high energy level by regulating the activities of mitochondria respiratory metabolism-related enzymes, thereby prevent the development of chilling injury of cold-stored peach fruit and prolong storage period.