Abstract: In order to determine the efficacy of heat shock in delaying fruit chilling injury, persimmon fruit was treated in hot air at 48℃ for 3 hours after harvest, then stored at 1℃. Chilling injury index, active oxygen scavenging enzymes activity, O₂^·- formation rate and MDA content of persimmon fruit were investigated. Results show that the activities of SOD, CAT, APX and GR of heat shock fruit are significant higher than that of control. While the chilling injury index, O₂^·- formation rate and MDA content of persimmon fruit by heat shock are significant lower than that of control. These results indicate that heat shock(48℃, 3 h) retard chilling injury in persimmon fruit which may be related to enhancing the activities of active oxygen scavenging enzymes and reducing the accumulation of active oxygen.