Abstract: The physiological influence of heat treatment and Amistai Dip with different density on the melon under normal atmospheric was studied. After the physiological index of hardness melon, the vigor of pectin, dissoluble solid like material, were treated regularly and the effect of the heat treatment and antistaling agent was discussed. After use 40℃、50℃、60℃ hot water sink the melon 2min、3min、4min in ture sprinkle different antistaling agent in 50mg/kg、100mg/kg、150mg/kg. The preserving result indicates that 50℃ processes 3 min Amistai Dip with density of 150mg/kg can obviously improve the melon’s quality, lengthening the life-span of the Melon and delaying it to be feeble