Abstract: 【Objective】 To explore the control effects of exogenous putrescine (Put) treatment on chilling injury of yellow melon fruits and select the appropriate exogenous Put treatment concentration. 【Method】 Xinmi 3 yellow melon fruits were studied as the test material, which were treated with four different concentrations of external Put at 0, 1.0, 1.5 and 2.0 mmol/L, and placed at 5℃ and 75%-80% relative humidity.The chilling injury index was counted regularly, and weight loss rate, color, hardness, soluble solids, ascorbic acid and cell membrane permeability of yellow melon fruits were measured during the storage period. 【Result】 The result showed that 2 mmol/L exogenous Put could significantly control the occurrence of chilling injury, maintain the firmness, delay the color change, inhibit the increase of cell membrane permeability, and keep the soluble solids (SSC) and ascorbic acid (VC) content at the higher level of yellow melon fruits. 【Conclusion】 2 mmol/L exogenous Put treatment can effectively control the occurrence of chilling injury of yellow melon fruits.This result provides a theoretical basis for the regulation of chilling injury of melon fruit in production.