顶香（Flavortop）油桃采后，在常温下硬度与可滴定酸线性下降，过氧化物酶活性在采后第5天最高（0.5815OD／min），乙烯释放量在第6天出现高峰（5．5024μL／kg／h），第7天果实即衰老。顶香油桃采后经抑霉唑350～600mg／L防腐处理后，装入0．04mmPVC袋内，同时放入乙烯与二氧化碳吸收剂，在0℃恒温下贮藏70d能很好地保持其原有的色、香、味及质地；贮藏90d，则有个别果实发生腐烂，但仍能基本上保持其风味与质地，有较高的商品价值。 After harvesting, the hardness and titratable acid of Flavortop nectarine decreased linearly at normal temperature, the activity of peroxidase reached the peak on the fifth day after harvest (0.5815 OD / min), and the ethylene emission peaked on the sixth day 5.5024 μL / kg / h), the first 7 days the fruit is senescent. Top oil peach collected by inhibition of imazalil 350 ~ 600mg / L anti-corrosion treatment, into 0.04mmPVC bag, at the same time into the ethylene and carbon dioxide absorbent, stored at 0 ℃ constant temperature 70d can well keep its original Color, aroma, taste and texture. When stored for 90 days, some fruits were decayed, but the flavor and texture of the fruits remained basically unchanged, resulting in higher commodity value.