Abstract: This paper dealt with the relationship between heat induced chilling tolerance in ‘Zihua’(Mangifera indica L．) fruits and changes in protein contents，with results as follows：1)12 h to 3 d of hot-air treatment at 38 ℃ significantly enhanced the chilling tolerance of‘Zihua’ fruits． 2) The heat treatment increased the protein levels in mango fruits， and during low temperature storage at 2℃ and ripening at 20℃，the heated mangon remained hi in protein contents．3) Among the proteins increased as a result of heat treatment，the
heat-stable proteins mango up a relatively high protein．These results showed that the heat．induced proteins were related to the chilling tolerance，and that the heat．stable proteins newly produced under heat stress was one of the most important factors in inducing chilling tolerance．

Key words: Mango, Heat treatment, Chilling tolerance, Proteins