Abstract: Using N,O- carboxymethyl chitosan as the main component of preservative coating for Okubo Peach,the changes in physiological characteristics,chilling injure symptoms and sensory quality were studied during storage- life at 0 ~ 1℃ for 49 d and subsequent shelf- life at 20℃ for 3d. The results showed that N,O- carboxymethyl chitosan coating treatment could significantly maintain lower respiratory intensity,also inhibited fruit rot and flesh browning,kept firmness and the ratio of total soluble solids to total acid,alleviated the harm to flesh tissue and chilling- sensitivity,improved quality after storage in comparison with control sample.