High hydrostatic pressure (HHP) in excess of 100 MPa is being used to inactivate microorganisms as well as to preserve quality of fruits.The HHP process is said not only to preserve flavor and taste but also natural properties of biological products.In order to improve the quality of canned yellow peach,the influence of high hydrostatic pressure(HHP) treatment at room temperature on the sterilization and quality (texture,color,sensory properties) of precooked yellow peach were evaluated.