Abstract: Natural fermentation,mixed fermentation and brine fermentation were carried out at 12,18 and 24℃,respectively,the p H,titratable acidity,salinity,and nitrite during the fermentation of pickles were determined,as well as the volatile flavor compounds and organic acids contents at the end of the fermentation,combined with sensory analysis,in order to study the effects of fermentation temperature and fermentation methods on the quality of Hami melon fruitlet pickles.The results showed that between 12℃and 24℃,the increase in temperature could effectively accelerate the ripening of pickles,speed up the appearance of"nitrite peak",raise the content of organic acid in pickles,the brine fermented pickles mature earlier,the nitrite content was lower,the organic acid content was higher,and the sensory score was better.The salinity of the nine kinds of pickles at the end of the fermentation was suitable,all lower than 5 g·kg^-1,and the nitrite content was lower than the national limit standard of 20mg·kg^-1.Among them,18℃brine fermented pickles had the lowest nitrite content (7.16 mg·kg^-1),high organic acid content (8.07 g·kg^-1),rich volatile flavor compounds （22 kinds）,and the highest sensory score （68.62）,which had the best quality among nine kinds of pickles.The 12-24℃,for the Hami melon fruitlet pickles produced by natural fermentation and mixed fermentation,raising the fermentation temperature improved the quality of pickles to a certain extent,but the temperature had no obvious effect on the quality change of brine fermented pickles.Among them,brine fermentation was the best fermentation method among the three fermentation methods.The research results provide a certain theoretical basis for the production technology of Hami melon fruitlet pickles.