In this study,the effect of acetyl salicylic acid(ASA) treatment on fruit quality,salicylic acid and antioxidant activity of nectarines during shelf-life after cold storage was investigated.The fruits were immersed in 1mmol /L acetylsalicylic acid solution for 10 min and then stored at 5 ℃ for 3 weeks and subsequently transferred to 21℃ for 5 days.Results showed that acetylsalicylic acid treatment significantly alleviated the chilling injury index and inhibited the increase of respiration rates and the loss of tissue firmness and titratable acidity during shelf-life.However,acetylsalicylic acid treatment showed no significant effect on the content of total soluble sugars.The free salicylic acid content and DPPH scavenging activity of nectarines during shelf-life were also significantly preserved by acetylsalicylic acid treatment.Therefore,the storage quality of nectarines was enhanced by acetylsalicylic acid treatment during shelf-life.