Papaya fruits are susceptible to disease which caused commercial loss during storage, transporting and marketing. Hot water treatment is able to control the pathogen infection and decay in papaya fruit. Taiwan is an oriental fruit fly quarantine area. Therefore, vapor heat quarantine treatment is necessary before the export of papaya fruits. This study is to investigate the combining effect of hot water treatment and vapor heat treatment on fruit decay control, chlorophyll fluorescence and color change of papaya fruit peel, and to evaluate the effect of delaying vapor heat treatment after hot water treatment. Undergoing a vapor heat treatment immediately after a 90 sec. 57℃ hot water treatment had led to the declination of chlorophyll fluorescence value and inhibited the color change of the fruit peel. The interval time of 24h in 25℃ between hot water treatment and subsequent vapor heat treatment significantly improved the color change of the fruit peel and decrease the decay index.