Abstract: 【Objective】 To study the effects of different harvest maturities on apricot fruit quality and decay rate under normal temperature and cold storage in the hope of providing the judging index and scientific basis for the appropriate harvest maturity of apricot fruit under those circumstances. 【Methods】 Small white apricot and glossy white apricot were taken as test materials, and according to "yellowing rate", the fruits were divided into three maturity stages Ⅰ, Ⅱ and Ⅲ, and the fruit hardness, quality and decay rate were measured and their correlation was analyzed. 【Results】 There were significant differences among different ripeness of apricot fruits of the same variety, especially VC content (P<0.05); With the increase of ripeness, fruit hardness decreased, titratable acid content decreased, rot rate, pectin and fiber content increased, and other indexes changed slightly; In terms of rot rate: the maturity of the same variety Ⅲ>Ⅱ>Ⅰ was higher than that of cold storage at room temperature; The results showed that the maturity of small whitei apricot Ⅱ and glossy white Apricot Ⅰ were better under normal temperature, under cold storage condition, the maturity of small white apricot Ⅲ and big white apricot Ⅲ were better. 【Conclusion】 When stored and transported at room temperature, it is suitable to harvest the fruits of maturity Ⅱ of small white apricot and maturity Ⅰ of glossy white apricot, and when it is cold storage and transportation time, it is suitable to harvest the fruits of maturity Ⅲ of small white apricot and maturity Ⅲ of glossy white apricot.