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In this paper, the test materials were Hami melon’Xi Zhou Mi No.17’and’Xi Zhou Mi No.25’. Controling disease and chilling injury of Hami melon fruits were the test main objective. Optimazed hot water treatment and chitosan coating conditions. Studied the Effects of hot water treatment, chitosan coating and combination of both treatments post-harvest of Hami melon fruits disease control, storage quality, physiological metabolism and Hami melon fruits in cold storage to control the development of chilling injury symptoms, storage quality, physiological metabolism. The results of the effective control of Hami melon fruit diseases and the development of chilling injury symptoms and improve the storage quality, delay senescence, promote green, pollution-free preservation methods used in the horticultural products is very important on the practical application of significance.Hami melon’Xi Zhou Mi No.25’used of miscellaneous response surface design, research with different water temperatures (50℃,55℃,60℃) and different water treatment time (lmin,3min,5min) were treated After 25℃,70%-80% RH storage conditions. The results show that hot water Hami melon fruit during storage could delay the firmness, soluble solids content and vitamin C content decreased; Inhibition of the fruits electrolyte permeability, weight loss and disease exponent increased. In addition to the treatment of 60℃,5min, the rest of the treatments were maintained on fruit rate and high commodity rate of Hami melons at the twentieth day of storage. In the tested methods, the 55℃,3min of hot water treatment is most significant.Hami melon’Xi Zhou Mi No.25’with different concentrations of chitosan (10g/L,20g/L,30g/L) after coated with 25℃,70%-80% H storage conditions. The results show that chitosan coating to reduce Hami melon fruit during storage respiration rate and ethylene production; delay fruit firmness, soluble solids content and vitamin C content decreased; inhibition of fruit electrolyte permeability, weight loss and disease exponent rise. All of treatments maintained on fruit rate and high commodity rate of Hami melons at the 20th day of storage.The tested concentrations of chitosan, the 20g/L chitosan coating is most significant. Hami melon’Xi Zhou Mi No.17’ respectively 55℃,3min hot water,20g/L chitosan coating and the combination treatment could significantly inhibit the Hami melon fruit inoculated F. semitectum, A. Alternata of the lesion diameter and depth of the expansion; lower respiration rate and ethylene production; delay fruit firmness, soluble solids, vitamin C content decreased and electrolyte permeability increased; and promoted defensive enzymes of Hami melon fruits, such as peroxidase (POD), phenylalanine ammonia lyase (PAL), chitinase (CHT),β-1,3 glucanase (GLU) activity increased. Treatments of for the test, the treatment effect from strong to weak were 55℃,3min hot water with 20g/L chitosan coating> 20g/L chitosan coating treatment> 55℃,3min hot water treatment.Hami melon’Xi Zhou Mi No.25’respectively 55℃,3min hot water,20g/L chitosan coating and the combination treatment at 3℃-5℃,70%-80% RH conditions under storage.The results showed that all of treatments significantly delayed the Hami melon fruits chilling injury symptom development; significantly inhibited disease exponent increased caused by chilling injury; All of treatments maintained on fruit rate and high commodity rate of Hami melons at the thirtieth day of storage; lower respiration rate and ethylene production; delayed fruit firmness, soluble solids content, vitamin C content decreased and electrolyte permeability, increased rate of weight loss; Extended the shelf life of fruits and promoted defensive enzymes of Hami melon fruits, such as peroxidase (POD), phenylalanine ammonia lyase (PAL), chitinase (CHT),β-1,3-glucanase (GLU) activity increased. Approach for the test, the treatments effect from strong to weak were 55℃,3min hot water with 20g/L chitosan coating> 20g/L chitosan coating treatment> 55℃, 3min hot water treatment.
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