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大久保和燕红桃在波动温度（０～３．５℃，频率１～２次·ｈ（－１））条件下，保鲜期分别达到６０天和８０天。贮藏期间，可溶性精含量上升；还原糖有序增长，未出现异常积累；总酸降解减缓；水溶性果胶增长，原果胶及果肉硬度递减，三者保持正常的直线相关；果胶酯酶（ＰＥ）和聚半乳糖醛酸酶（ＰＧ）保持活力，果实未出现“返生”或糠化异变；过氧化物酶（ＰＯＤ）和多酚氧化酶（ＰＰＯ）活性上升缓慢，推迟并减轻了多酚类损失和果肉褐变。两年试验表明，波动温度克服桃冷害的效应是从果实内部开始的，对桃采收后生理及贮藏效果不仅有量的影响而且有质的改变。
Okubo and Yanhong peach had the fresh-keeping period reaching 60 days and 80 days respectively under fluctuating temperature (0 ~ 3.5 ℃, frequency of 1 ~ 2 times · h -1). During storage, the content of soluble fine granules increased, the order of growth of reducing sugar was absent, abnormal accumulation was not observed, the total acid degradation was slowed down, the water-soluble pectin increased, the original pectin and pulp hardness decreased, (PE) and polygalacturonase (PG) remained intact. No “back” or abnormal branching occurred in the fruits. The activities of peroxidase (POD) and polyphenol oxidase (PPO) increased slowly and delayed Reduce the loss of polyphenols and flesh browning. Two years of experiments showed that the effect of fluctuating temperature on the peach chilling injury started from inside the fruit and had not only quantitative but also qualitative changes on the physiological and storage effects of peach after harvesting.