Abstract:ThreeXinjiangfreshapricotvarieties（'Xiaobaiapricot'，'Xiaohongapricot'，and 'Li apricot'）were used as experimental materials to study the quality characteristics of different varieties of fresh apricots at（4 ± 2）℃.The results showed that with the increase in storage time，'Xiaobai apricot' had the greatest decrease in vitamin C content，titratable acidity，and hardness among the fruit varieties，while 'Li apricot' had the smallest decrease in soluble solid content and titratable acidity.First 20 days of storage at low temperatures，all three varieties had a decay rate of 0%.However，after 40 d of storage，'Xiaobai apricot' had a decay rate as high as 32%，'Xiaohong apricot' had a decay rate of 28%，while 'Li apricot' had a decay rate of only 21%.Overall，the three varieties of fresh apricots had good storage properties under low-temperature conditions，with 'Li apricot' and 'Xiaohong apricot' demonstrating better storage properties than 'Xiaobai apricot'.