Abstract: To investigate the effects of forced-air pre-cooling at different postharvest intervals on the shelf quality of honey peaches under cold chain circulation conditions, a study was conducted using ‘Zaosheng’ honey peaches as the experimental material. The experiment comprised of two groups: One group of honey peaches underwent forced-air pre-cooling 3 hours after harvest, while the other group underwent pre-cooling 6 hours after harvest. Following pre-cooling, the honey peaches were transported at a low temperature 5 ℃ for 12 hours, followed by an additional 12 hours of low-temperature delivery. Subsequently, the honey peaches were stored on simulated shelves at 25 ℃ for 5 days. The quality changes of honey peaches during shelf life were observed and sensory evaluation was carried out. The weight loss rate, decay rate, color difference, hardness, brittleness, soluble solid, titratable acid, V_C, total phenol content and aroma components of honey peaches were measured and analyzed. The results indicated that the effect of pre-cooling at 6 hours after harvest on the shelf quality of honey peaches was found to be insignificant. Conversely, pre-cooling at 3 hours after harvest demonstrated significant benefits in terms of maintaining higher appearance quality and sensory scores of honey peaches. It also notably reduced the decay rate, inhibited the decline in L^* value and the increase in a^* value (P<0.05), and preserved higher levels of soluble solid, titratable acid, V_C, and total phenol content. Furthermore, it hindered the decrease of fragrance aroma components and the increase of fragrance components of flowers and fruits. Thereby delaying the post-ripening and aging of honey peaches. In conclusion, for optimal honey peaches production, it is recommended to implement prompt pre-cooling within 3 hours after harvest. This practice can enhance the quality of honey peaches during their shelf life and extend their overall longevity.