The previous works mentioned above in the field revealed the effect of higher temperature treatment on the quality where the treatments were limited to about 40°C with treatment durations from several hours to a few days. However, from practical point of view, treating tomato fruits for several hours or a few days would demand more resource if it is considered in large scale. Therefore, there was a gap in information about treatment of fruits with relatively higher temperature than previously proposed (for example about 50°C) and shorten the time of treatment. In addition, previous studies about the effect of the temperature treatment on chilling injury lack information on how the quality attributes of fruits were affected. Therefore, the objective of this study was to determine the effect of hot water treatment on chilling injury and quality attributes of tomato fruits when they are stored for longer period of time after treatment.