Abstract: Banana fruits (Musa sp., AAA group, CV. Brazil) were harvested from Hainan island, and fruits were treated by Glycine Betaine which combined with hot water. Response surface methodology (RSM) was used to optimize experimental conditions. The chilling injury rate and index were measured to determine the best condition for reducing chilling injury in banana fruits. Results were as follows:the concentration of GB was 13mmol/L, the temperature of hot water was 51℃, and immersing time was 4min. After 6 days ' storage at (4±1) ℃, the rate of chilling injury of compound treatment was 10.56%, reduced 65 percent compared to the control group, and sensory quality of compound treatment group was superior to other groups.