Abstract: The effects of hot water treatments(HWT) on the decay control, the defense enzymes and invitro Colletotrichum musae were investigated. Among the different temperatures(50℃, 52℃ and 55℃) used to treat bananas, 52℃ is the optimum temperature for disease control efficacy. The duration of HWT at 52℃, required for disease control, depended on whether the ripening treatment was imposed. Without ripening treatment, only 3 min was needed, but 5 min was needed for that with ripening treatment. Compared with the control, lower malondialdehyde(MDA) contents, and higher enzyme activities of peroxidase, chitinase and β-1,3-glucanase were detected in the peels of heated bananas. The inhibition effects of HWT at 52℃ on the spores of invitro Colletotrichum musae increased with time. Compared with the unheated control, 3-min HWT did not make significant difference, while 5-min and 10-min HWT significantly reduced the germination rate and pathogenicity. The results implied that the disease was reduced as the result of HWT which improved the activities of defense enzymes.