Abstract: In order to study the changes of quality characteristics and microstructures of yellow peach fruits during different harvest periods, the JinXiu yellow peach fruits harvested in four different periods were used as experimental materials, and their sensory qualities, textures, color differences, microstructures and nutritional qualities were further analyzed. Results showed that quality characteristics and microstructures of yellow peaches varied in different harvest periods. From stage I（July 25 th）to III（August 8 th）,the soluble solids, soluble pectins, soluble proteins, and vitamin C contents were gradually accumulated, while the contents of titratable acids, protopectins were gradually decreased. The fruits harvested in stages I and Ⅱ（August 1 th） showed high hardness, tight microstructures, while their nutritional qualities were lower than that colloected during III period. Fruits harvested in IV period（August 15 th） were overly ripe with softening fleshes, loose structures, sweet and soft tastes, but their nutritional qualities were worse than that harvested in III period. Therefore, the fruits harvested in III period（August 8 th） showed the best nutrition and sensory qualities, which was selected as the best harvest period. This study provided theoretical basis for suitable harvest period of ready-to-eat yellow peaches from Yanling Country of Hunan Province.