This study investigated the effects of storage temperatures (4 °C and 12 °C) on fruit quality and flavor development in ′Jinxiu′ yellow peach through anal. of physiol. parameters, textural properties, sugar and acid content, as well as flavor characteristic.The results indicated that storing peaches at 12 °C, a non-chilling temperature, maintained normal fruit ripening and flavor development while preventing chilling injury (CI) symptoms.In contrast, although storing at 4 °C effectively delayed fruit softening, it potentially induced CI and abnormal flavor changes, notably an increase in bitterness during the late storage period and the following shelf life.Electronic tongue anal. revealed that fruit stored at 12 °C exhibited a higher sourness and umami taste, while those stored at 4 °C maintained higher sweetness but increased bitterness.Further metabolite anal. revealed that the accumulation of certain bitterness-related compounds (such as 3,5,6,7,8,3′,4′-heptamethoxyflavone, coumaroyl quinic acid, gardenoside, sweroside, and octopine) under 4 °C storage conditions might be the primary cause of increased fruit bitterness.This research provides insights into the potential interaction between storage temperature and key fruit quality parameters.The findings offer guidance for postharvest management strategies aimed at maintaining optimal fruit quality and consumer acceptance.