Chilling injury is a physiological disease of yellow peach fruit during low temperature storage. In this paper， yellow peach was treated by 1-methylcyclopropene (1-MCP) and ethylene adsorbent (EA)， and the effects of 1-MCP-EA and 1-MCP on chilling injury (CI) and sugar metabolism were studied. Yellow peach was stored at 4 ℃ for 28 days， compared with the control and 1-MCP， 1-MCP-EA treatment could better maintain fruit hardness， soluble solid content (SSC) and reduce chilling injury browning. The results showed that 1-MCP-EA and 1-MCP treatment could reduce the decrease of sucrose content and the increase of fructose and glucose content， and inhibit the increase of acid invertase (AI) and neutral invertase (NI) activities. 1-MCP-EA treatment could effectively inhibit the increase of sucrose synthase (SS) activity and the decrease of sucrose phosphate synthase (SPS) activity in yellow peach fruit. Therefore， 1-MCP-EA treatment had better effect on inhibiting chilling injury and maintaining nutritional quality in yellow peach.