Abstract: Peach fruits (Prunus persica) can stored for several weeks before sold and consumed through cold storage, which has been used to increase the postharvest life. Low temperature storage is the preferred method of preserving peach fruits although under these conditions the fruits are subject to decay by several plant pathogens. Herein, the efficiency of fumigation with acetic acid (4%), ethanol vapor (20%) and acetaldehyde (2%) on the reduction of fruit losses and against decay of “Swelling” peach were examined under 30 days of cold storage at 2°C±1 with 90% relative humidity. Results showed that ethanol vapor gave the highest reduction in weight losses, decayed fruits and total loss percentage in fruit. As well, kept the quality of fruit appearance significantly (good fruit appearance), moderate to slight off-flavor and anthocyanin accumulation in the skin of fruits during cold storage at 2°C for 30 days compared with the other treatments or the control. Acetaldehyde offered more pronounced effect on fruit firmness than the other treatments, enhanced soluble solids content (SSC) and total acidity. However, gave the lowest value of fruit flavor (extreme off-flavor), had severe defects on appearance quality. Also, it bleaching decreased the total anthocyanin assessments and maintained lower vitamin C content during cold storage. Acetic acid vapor reduced the postharvest loss weight, decayed fruits percentage, have fair to slight effects on appearance quality and the maximum fruit flavor (slight off to fair flavor) of peach fruits during the storage period of the two seasons.