Okubao’peaches were dipped in spermidine (Spd) of different concentrations, and then were stored under 0～1℃. The results showed that Spd treatment reduces occurrence of chilling injury in comparison with CK; Spd at 50mg/L is more effective in alleviating fruit browning, deferring occurrence of chilling injury, reducing chilling-sensitivity and prolonging freshening time of ‘Okubao’ peach, than 100mg/L and 150mg/L. 