The experiment described in this paper focused on determining the effects of high󰠏temperature(20℃) treatment of Satsuma mandarins, prior to their storage, on their color development and quality. High󰠏temperature treatment promoted fruit skin color during the storage, decreased the weight loss regardless of their color at the time of their harvest and reduced the decay occurrence until the middle of March, but there was no difference between treatments after the end of March. There was a tendency of higher soluble solid and acid levels in the fruit when high󰠏temperature treatment was applied but this difference was not significant.