The combined influence of mild heat pre-treatments (MHPT) and two types of modified atmosphere packaging conditions on metabolic response of fresh-cut peach was monitored during a 8-day long storage under refrigeration (4 • C). The quality-affecting parameters were evaluated by physical and chemical methods (solute leak-age, weight loss, firmness, colour, pH and soluble solid content) and by the evaluation of physiological aspects (res-piration rate, PPO and PME activity) as well as vitamins, organic acids and sugars. Regarding main acid compounds, lower levels of malic acid are evident in heat-treated sam-ples. Succinic and citric acids did not seem to be affected by the treatments. Provitamin A (β-carotene) was not affected by MHPT. The decrease in ascorbic acid content observed along the storage period was similar for both treated and untreated samples. Significant firmness improvements were obvious after MHPT due to the activation of PME (≈25%) and the ensuing production of calcium pectates. Efficiency of the passive modified atmosphere was enough to pre-serve the quality attributes of fresh-cut peaches subjected to MHPT.