Abstract: 【Objective】 Fruit of Amygdalus ferganensis var nectarina has good quality and good taste, and its distribution area in southern Xinjiang is seriously restricted due to its poor storage and transportation,so it is of great significance to study the storage methods of A.ferganensis var nectarina fruit in order to extend the shelf life of peach. 【Methods】 Four excellent germplasm of A.ferganensis var nectarina (Lvguang 5, 13-6#,Lvguang 6 and Huangguang 1) in Aksu region were selected as the research objects. The dynamic changes of respiration metabolism index (respiration intensity, gas ratio change, ethylene release) and texture index (hardness, elasticity, chewiness, stickiness) of A.ferganensis var nectarina fruits during storage were determined by MA cold storage and (1 ± 1)℃ cold storage. 【Results】 The results showed that A. ferganensis var nectarina fruit was a typical respiratory climacteric fruit, with obvious respiration and ethylene release peaks. On the 15th day of cold storage treatment, the four nectarines reached the highest value, 13-6# was the highest 37.74 mgCO₂/(kg·h), and lvguang 6 was the lowest 28.39 mgCO₂/(kg·h). MA refrigeration treatment reached the highest value only after 35 days of cold storage treatment, and the highest value of Huangguang 1 was 32.40 mgCO₂/(kg·h), and the lowest value of lvguang 6 was 25.17 mgCO₂/(kg·h). MA refrigeration treatment can effectively inhibit the release of ethylene. The ethylene release of refrigeration treatment has an obvious peak at the 15th day, and the peak range is 10.92-17.64 μL/(kg·h), the peak value of MA refrigeration treatment was obvious in the 20th-30th day, ranging from 18.47-24.23 μL/(kg·h)。The microenvironment of low temperature, low O₂ and high CO₂ effectively inhibited the reduction of hardness, stickiness, cohesion and chewability, so as to better inhibit fruit decay. 【Conclusion】 The fruit decay time of MA cold storage is about 15 days later than that of cold storage, the maturity of Lvguang 6 is obviously delayed during storage, and the fruit texture of Lvguang 6 is better than that of the other three germplasms.