Abstract: Inorder to research the effect of hot-air treatment on quality and chilling injury of Loquat Fruits , Changes of chilling injury index, total soluble solids, titratable acidy contents, weight loss, bad fruit rate and firmness of Loquat Fruits were studied during storage at （6±1）℃, the relations between 46℃ hot-air treatment and protein constitution content were discussed during cold-storage and shelf-lifeas as well. The results showed that the fruits treated at 46℃ hot-air had maintained higher content of soluble and hot-stable protein, 46℃ hot-air treatment could decline total soluble solids, titratable acidy and rot rate, maintain higher firmness, weight loss and chilling injury index obviously， Loquat Fruits treated at 46℃ for 30min could receive good storage effect. All these proved that cold-resistance was close related to changes of protein constitution content and, hot-air treatment could also improve the storage quality of Loquat Fruits（eriobotrya japonica lindl.cv. Baiyu）.