Kumquats were immersed in hot water for 20min at 25℃,30℃,35℃,40℃ respectively,then stored at room temperature(14℃~18℃) after self-cooling.The effects of heat treatment on storage quality were studied by measuring the physiological parameters every four days.Fruits immersed in water at room temperature for 20 min were used as control.The results showed that 35℃ hot water treatment could inhibit the respiratory intensity of the fruit,delay the decrease of fruit firmness and soluble solids content,and prevent the loss of titratable acid and Vc,as well as slow down the increasing of fruit tissue membrane permeability and weight loss rate.The activity of peroxidase(POD) from Kumquat was inhibited and fruit ripening and senescence were delayed.