This experiment was conducted to find out the effects of nitrous oxide (N 2 O) on the postharvest quality of 'Janghowon hwangdo' peach fruits. Fruits were harvested at commercial maturity for marketing in late September, and treated with 70% N 2 O + 20% O 2 + 10% air, 80% N 2 O + 20% O 2 , and 90% N 2 O + 10% O 2 for 48 h, and then stored at 15℃. No significant treatments for soluble sugar and titratable acidity contents were detected. However, good appearance and taste in peach fruit were maintained better in 80% N 2 O treatment than in air treatment. The treatment with 90% N 2 O had negative effects on weight loss and taste because of rotting by anaerobic fermentation. 80% N 2 O treated fruit had significantly higher fungus (Botrytis cinerea) growth inhibition of saprogenic approximately than air treatment until 12 days of storage. The browning and rotting at surface of peach were also retarded when peaches were treated with 80% N 2 O before they were artificially wounded. The activity of polyphenol oxidase (PPO) was inhibited about 80% in peach of 80% N 2 O treatment compared with in air treatment. The result showed that 80% N 2 O treatment was able to extend the shelf life of peach fruits through maintaining taste and inhibition of softening and browning by rotting and wounding during storage.