In this study, effects of postharvest oxalic acid (OA) treatments on storage life and quality of apricot cv. 'Aprikoz' were investigated. Fruit were harvested at optimum stage (firm ripe stage) and transported to the postharvest physiology laboratory, immediately. Apricots were immersed in different doses (0, 1, 2, 4 and 8 mM) of OA solution+Tween 20 for 10 minutes. After treatments, fruit were held at room conditions for drying during 30 minutes. Dried fruit were placed in modified atmosphere packages (MAP) and stored for 40 days at 0 degrees C and 90 +/- 5 % relative humidity. The weight loss, total soluble solids content, titratable acidity, fruit flesh firmness, fruit skin color, respiration rate and gas composition of MAP were determined at the beginning of the storage and 10-day intervals during the cold storage period. As a result, all doses of OA gave better results than control group in terms of some quality parameters. Especially, 1 mM dose of OA was the most effective treatment for decreasing weight loss and maintaining fruits firmness. The results suggest that OA has the potential to extend the storage life of apricot by delaying quality loss.