Today use of hot water treatment is extensively studied on fruit crops and its effects on product physiological, biochemical, nutritional and qualitative parameters. In this study, in order to maintain the quality and increasing marketability of greengages, the effect of immersion in hot water was investigated under three temperature treatments, including 45 °C, 50 °C, and 55 °C along with control for one minute. The experiments were performed in a completely randomized design with three replications. Properties such as marketability, changes in chlorophyll and carotenoids, firmness, weight loss, Total soluble solids, and pH were examined once every three days. Results showed the highest amount of soluble solids in the control group. The treated fruits with hot water at temperature of 45 °C had less pH and weight loss than the control fruits. In the hot water treatments of 45° C and 50° C the chlorophyll and fruit firmness were preserved better when compared to untreated fruits. Moreover, in the 55 °­C treatment, weight loss level, changes in total chlorophyll and carotenoids, and firmness were substantial. The results demonstrated that the treatment of 50 °C has the most beneficial effect on external quality and marketability of greengages fruit. Hot water treatment can therefore be recommended as a useful way to increase the marketability and quality of greengages fruit.