Abstract: The chilling injury and storage properties of cucumber stored at 2℃ were studied after different heat shock treatment. “Jin Tian 208” cucumber was used as test material, fruit hardness, soluble solids, the weight loss rate, decay rate, the chilling injury index, relative conductivity, MDA content and VCcontent, chlorophyll and soluble protein content were measured as indicators to determine the appropriate conditions of heat shock treatment. The results showed that different ways of heat shock, temperature and time had different effects on cucumber. Inappropriate hot water treatment caused mildew, inappropriate hot air treatment exhibited different degrees of water loss, green fading, or hot spots. Hot water and hot air treatment could delay or reduce the chilling injury of cucumber, and reduce the rate of water loss effectively. Hot water (42℃, 10min) treatment could significantly reduce (p<0.05) the cucumber chilling injury index and rotting rate, delay the decrease of fruit hardness and soluble solids, and maintain the lower malondialdehyde (MDA) content and relative conductivity, played a good effect to reduce cucumber chilling injury symptoms. The results suggested that such a treatment was an appropriate method for cucumber to prevent it from chilling injury.