The freezing point temperature （FPT） of five representative cultivars of yellow peach fruits was determined, and the correlations between the FPT and fruit volume, fruit weight, fruit density, and total soluble solids （TSS） were analyzed by grey correlation degree analysis （GCDA） and SPSS software. The results indicated that the yellow peach cv. ‘5823’ and yellow peach cv. ‘guan 5’ had the highest（-1.40℃） and lowest （-1.20℃）FPT, respectively. The FPTs in yellow peach cv. ‘Jintong 8’, ‘Hongwangzi’ and ‘Juhuang’ cultivars were -1.32℃, -1.33℃, and -1.30℃,respectively. The density of the five yellow peach cultivars was less than 10g/cm3. The analysis with GCDA showed that TSS was the main impact factor on the FPT, whereas the influences of fruit density, fruit volume, and fruit weight on FPT were not significant. The regression analysis showed that the TSS could be used to predict the FPT of yellow peach cultivars.