The characteristics of chilling injury of most fruit during cold storage are lack of juiciness and bright gloss,flesh browning and unable to soft or ripen normally and so on.There are many hypotheses about the principle of chilling injury at present,but most of them indicated that the essential cause of chilling injury is the damage of membrane construction caused by low temperature.The approaches to reduce chilling injury of fruit during low temperature storage are concluded to four aspects:(1)Changing temperature storage.This measure includes low temperature preconditioning,intermittent warming(dual temperature cycle and undulating temperature) and heat treatments.(2)Chemical substance treatments.It consists of calcium,SE,BHA,BHT,ABA and polyamines treatments etc.(3)Controlled atmosphere storage.For example,high content of CO_2 and low content of O_2 can alleviate chilling injury.(4)Other treatments such as postponing harvest,high humidity storage,packaging and so on.The possibility of applying these methods in production and the existent problems were disscussed,and advises that chilling injury restoring can be further studied as a direction of anti-chilling injury measure of fruit.