Abstract: Quality change of hard maturity( 70 % ripeness) and physiological maturity( 80 % ripeness)‘ Jinxiuhuangtao ' peach during its full ripeness period at different temperature( 30 ℃, 20 ℃, and 7 ℃) was studied. The results showed that soluble solids content,hardness and luminosity level had no significant difference between two different maturity, while the full ripeness fruit of physiological maturity stage had lower titratable acidity,higher sweet-note aroma volatiles and lower green-note aroma volatiles contents. Storage periods of two maturities fruit were 4d and 3d at 30℃ respectively,and had lower Ethylene release quantity. Sweet-note aroma volatiles contents than those of two levels of maturity at 20℃ and 7℃ storage,higher contents of titratable acid and green-note aroma volatiles than those at 20℃ storage. Storage period was significantly prolonged to18 d at 7℃ storage,However,the full ripeness fruit had lower sweet-note aroma volatiles contents and higher titratable acid compared to 20℃ storage. When the fruit reached to full ripeness at 20℃ storage,both the two harvest maturities had the same storage life of 8d. In summary,‘Jinxiuhuangtao' peach at the harvest maturity of 80% ripeness and storage of 20℃ had optimum flavor quality and better storability.