To explore the effects of different maturities on the quality of golden peach, this paper studied the effects of maturity change on good fruit rate, sensory quality, and physical and chemical indexes of golden peach. The correlation analysis and principal component analysis (PCA) were used to evaluate the fruit quality. Results showed that the fruit weight, a* value, b* value, browning index, chromaticity value, sensory score, moisture content, soluble solids, soluble sugar content, respiratory intensity, and soluble protein content increased continuously. The percentage of good fruit, fruit shape index, chromatic phase angle, titratable acid, total superoxide dismutase activity, and the content of protopectin decreased continuously. L* value, solid acid ratio, sugar-acid ratio, and vitamin C content increased first and then decreased, and reached the highest at 145 days after flowering (stage D, SD). Soluble pectin content first decreased and then increased, and it was the lowest at 139 days after flowering (stage C, SC). The correlation results showed that the fruit weight, a* value, and b* value could represent most of the indicators for the detection of fruit quality. The clustering in the PCA scatter diagram revealed the quality differences of each harvest maturity, and the results showed that the fruit quality of SD and 151 days after flowing (stage E, SE) was better. The research results can provide a scientific basis for farmers, consumers, and other subjects to harvest golden peaches with different maturities according to their uses.
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