Abstract: The Diaogan apricots were dipped in 2.0 mmol/L SA solution or distilled water as control for 10 min, then, stored separately at cold storage (4~6℃) freezing point storage (−1.5~−1℃) to study the effects of salicylic acid treatment combined with freezing point storage on the postharvest preservation of Diaogan apricots. The results showed that compared with cold storage, the Diaogan apricots stored at freezing point for 49 d was lower in decay rate and weight loss rate, higher in nutrient content, lower in hydrogen peroxide content and superoxide anion production rate, higher in antioxidant enzyme activity, and less in membrane damage. 2 mmol/L SA significantly inhibited the increase of decay rate and weight loss rate of apricots fruit during cold storage and freezing point storage (P<0.05), significantly decreased contents of hardness, soluble solids, ascorbic acid and titratable acid were decreased (P<0.05), significantly inhibited the increase of superoxide anion formation rate, hydrogen peroxide content, malondialdehyde content and cell membrane permeability (P<0.05), and significantly increased the activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and peroxidase (POD) in the late storage period (P<0.05). The results showed that storage at freezing point was more beneficial to maintain better postharharvest quality of Diaogan apricots than cold storage. 2 mmol/L SA treatment could effectively delay the quality decline of Diaogan apricots during freezing point storage and cold storage, among them, the effects on the indexes of Diaogan apricots stored at freezing point was more obvious.