Oriental melons hold at $38^{circ}C$ for 48 hours before storage increased their soluble solid, titratable acidity, vitamin C contents and ${alpha}$-tocopherol activity. These heat treated oriental melons maintained lower production of carbon dioxide, ethylene and acetaldehyde and loss of fresh weight than untreated them, called control, during $3^{circ}C$ MA storage. After 39 days in storage, the last day of storage, visual quality and internal quality, such as firmness, soluble solid, titratable acidity, vitamin C and ${alpha}$-tocopherol activity, showed higher in heat treated oriental melons. Especially, Ion leakage of flesh, index of chilling injury, increased remarkably in control, so that heat treatment had to alleviate chilling injury in oriental melon. Moreover, while Alternaria rot was shown in control plot after 25 days in $3^{circ}C$ MA storage, oriental melons treated heat were not appeared any decomposition after 39 days in $3^{circ}C$ MA storage. As storage life of oriental melon was calculated by regression equation between visual quality and days in storage, that was longer 8 days in heat treated than control. Consequently, heat treatment that was mild, $38^{circ}C$ and long period, 48 hours, executed before storage, sterilized surface alleviated chilling injury and lengthened storage life in oriental melons.