To study the effect of storage conditions on the quality changes of peach juice pretreated by sterilization, the experiments were carried out at three storage temperatures of 4, 25 and 37 ℃. The changes of physical and chemical indicators, nutrients and aroma components during storage were tested and analyzed. The result showed that browning degree index was increased by 0.14, 0.33 and 0.56 at the three different temperatures, respectively. The total sugar contents of the three samples were decreased by 49.06%, 53.59% and 57.19%, respectively. The vitamin C contents were 46.27%, 43.05% and 51.06%, and the protein contents were 31.82%, 57.14% and 64.00% respectively. There was no significant change in the total acid contents before and after storage, while the effect of storage time and temperature on the browning degree, pH, total sugar, Vitamin C, protein, total phenol and pectin content were highly remarkable (p < 0.01). Thirty-five aroma compositions were identified in the peach juice. The fresh juice had good aroma, and the characterized flavor undecan-4-olideand 5-decanolide reached 1.25% and 4.45%. After 40 days storage, the amount of identified aroma components declined to 79.90%, 60.14% and 54.59% of the total mass fraction at 4, 25 and 37 ℃, respectively. Therefore, low temperature storage could keep the quality of peach juice.
