Taking the 6-year-old peach "Shuguang" as test object, this paper studied the effects of short-term heating at 40 degrees C, 45 degrees C, and 50 degrees C on the bud livability, bud burst, reactive oxygen content, and activities of related enzymes in peach bud, aimed to investigate the regulation effect of short-term heating on the endodormancy release of peach bud. The results indicated that the effects of short-tern heating on the endodormancy release of peach bud were advanced by the postponement of treatment date, the increase of treatment temperature, and the prolonging of treatment time. On November 30, the regulation effect of heating at 40 degrees C was negative. Comparing with those under no-heating (CK), the date of endodormancy release was postponed, the bud burst, the O2-* and * OH production rates, the H2O2 content, and the activities of CAT and POD were lowered, and the SOD activity was improved. It was adverse under heating at 45 degrees C and 50 degrees C. On December 10, heating at 40 degrees C nearly had no obvious effect on the endodormancy release, while heating at 45 degrees C and 50 degrees C had the same effect as that on November 30, with the former being more superior to the latter. Correlation analysis indicated that the rapid increase of reactive oxygen might be the critical reason for the endodormancy release of peach bud.