Abstract:To study the effects of different treatments on the quality of Xizhou honeydew melon during the shelf life，fresh Xizhou honeydew melon No.17 was respectively treated with 1.5% CaCl2 and stored in fresh storage（1.0-2.0 ℃），near-ice temperature treatment and stored in（-2.0--1.0 ℃）ice temperature storage，and treated with 1.5% CaCl2 at near-freezing temperature and stored at freezing temperature（-2.0- -1.0 ℃）after drying fruits.By measuring the commodity rate，respiratory intensity，original pectin，peroxidase（POD），and catalase（CAT）activity during shelf life，the quality changes in each treatment of Xizhou honeydew melon during storage were analyzed.The results showed that both near-freezing temperature and near-freezing temperature combined with CaCl2 treatment improved the commodity yield of Xizhou honeydew melon，effectively inhibited the fruit respiratory intensity，maintained the fruit hardness，delayed the decline of original pectin content and the appearance of fruit respiratory peak，and improved the activities of POD and CAT.In conclusion，the combination of near-ice temperature and CaCl2 inhibits the softening of Xizhou honeydew melon and maintains the fresh quality of the fruit to the maximum extent，which can be used as a practical technology for large-scale storage and preservation of Xizhou honeydew melon.