The effects of hypobaric storage under different pressures on the physiological and quality characteristics of flesh-melting textured juicy peach fruit were studied. The pressures were controlled at (10±5)kPa and (80±5)kPa, respectively with air storage as control. The results indicate that hypobaric storage not only significantly slows down respiratory and ethylene production rates, but also inhibits the decreases of fruit firmness, L*, titratable acids and Vitamin C contents. Hypobaric storage can maintain higher SOD and CAT activities, maintain the stability of membrane system, and retard occurrence of senescence and decay. Hypobaric storage under (10±5)kPa can extend the storage life up to 30 days. It is concluded that the hypobaric storage is an effective method of prolonging the postharvest life of juicy peach fruit.