Abstract:In order to explore the mechanism of chilling resistance of banana fruit induced by heat shock treatment，the banana fruits were treated by heat shock treatment（52℃ hot water dipping for 3 min），then stored at 7℃.The volatile components of bananas were detected by gas chromatography-ion mobility spectrometry（GC-IMS）and the chilling injury index of banana fruit was determined.The results showed that compared with the control group and the H+7℃ 4 h treatment group，7℃ for 4 h treatment group significantly reduced the contents of 19 components such as ethyl butanoate，hexan-2-one，2，3-butanedione，methylpropanal，hydroxyacetone，3-methy lbutanoic acid，linalool，and significantly increased the contents of 30 components such as ethanol，triethylamine，2-hexanol，pentan-2，3-dione，phenylacetaldehyde，2-butanone，3-methyl-3-buten-1-ol.Compared with the control group and 7℃4 h treatment group，H+7℃4 h treatment group significantly increased the contents of 13 components，such as 1-pentanol，furfuryl alcohol，4-methylphenol and 2-pentanone.According to the principal component analysis，the component content of H+7℃4 h treatment group was close to that of the control group，while the component content of H+7℃ 4 h treatment group was quite different from that of 7℃4 h treatment group.Further study showed that heat shock treatment could significantly reduce the chilling injury symptoms of banana fruit stored at 7℃.It was speculated that the rapid increase of these 13 components might play an important role in the regulation of chilling resistance induced by heat treatment.