Abstract: The effects of different concentration of L-arginine(L-Arg,0,0.4,0.8 and 1.2 mmol/L)treatments on chilling injury and quality of "zhongbai" papaya fruits(Carica papaya L. "zhongbai")at low temperature(6 ℃)during storage course were analyzed. Results showed that,the exogenous L-Arg treatment could effectively reduce the chilling injury and disease of papaya fruit at low temperature(6 ℃). Further research showed,exogenous L-Arg treatment delayed the changes of color and the increasing of weight loss rates,and maintained the high level of firmness,titratable acid contents,total soluble solids contents and ascorbic acid contents in papaya fruit during cold storage,and 0.8 mmol/L L-Arg treatment had the best effect. Exogenous L-Arg treatment would have certain potential value in the cold storage of papaya.