Abstract: In order to solve the problems of soften, yellow rotten and so on in postharvest mango fruits, mango fruits (‘Tainong’, ‘Redqueen’ and ‘Jinhuang’) were treated with 50℃ hot water for 10 min during storage. The results showed that: the heat treatment maintained higher firmness in mango fruits, but from control to the heat treatment there was no significant difference in total soluble solids(TSS) content, titratable acidit (TA) content and vitamin C content in mango fruits. The heat treatment declined the malondialdehyde(MDA) production, but it didn’t decline the membrane permeability. To different cultivated varieties of mango fruits, from higher firmness, higher titratable acidit(TA) content and higher levels of superoxide dismutase activity (SOD) to lower membrane permeability and malondialdehyde(MDA) production, it suggested that the storability of ‘Redqueen’ was better than ‘Tainong’ and ‘Jinhuang’.