【摘要】 对砂子早生桃果实进行２ｄ的３５～４０℃热处理及热室温热变处理后，风味略变甜，果色更鲜艳，常温贮藏性略有改善，但硬度下降，果皮皱缩，失重较严重；３～５℃冷处理及冷室温冷变处理后，果实外观、硬度、单果重基本未变，但风味变淡，转至室温贮藏时有冷害症状更多还原

【Abstract】 After heat treatment with 35～40℃ for two days and heat room temperature heat change treatment on Shazizaoshen peach, the special flavour changed into a slight sweet; the fruit colour was more flesh; the storage behavior under mormal temperature was improved slightly, but the hardness camedown, the fruit skin wrinkled; the losed weight was relative serious. After cold treatment with 3～5℃ and cold room temperature cold change treatment, the fruit appearance, hardness, single fruit weight were changeless, but special flavour changed into a weak, appeared cold damaged symptoms during storage by transfer into room temperature.更多还原