The work aims to study the regulation effect of intermittent heat treatment on the citrus cold damage aiming at the problem of cold damage in the low temperature storage of citrus. The Quzhou bergamot varieties in Zhejiang Province were used as experimental materials. Continuous heat treatment (50 ℃ hot water treatment for 180 s) and intermittent heat treatment (50 ℃ hot water treatment for 60 s—temperature returning at 20 ℃ room temperature for 10 min—50 ℃ hot water treatment for 60 s—temperature returning at 20 ℃ room temperature for 10 min—50 ℃ hot water treatment for 60 s—temperature returning at 20 ℃ room temperature for 10 min) were used to treat citrus. Compared with the control group, heat treatment could reduce the cold damage index of citrus, inhibit the increase of relative conductivity and malondialdehyde (MDA) content, and increase the activity of citrus peroxidase (POD) and superoxide dismutase (SOD), and the cold resistance effect of citrus subject to the intermittent heat treatment was significantly better than that of continuous heat treatment (P<0.05). After 50 days of storage, the cold damage index of intermittent heat treatment was reduced by 19.32% compared with the control group, and the MDA content respectively decreased 0.91 μmol/g and 0.37 μmol/g compared with the control group and continuous heat treatment. POD activity increased by 0.72 times and 0.19 times compared with control group and continuous heat treatment, and SOD activity was higher than that of control group and continuous heat treatment by 5.231 U/g and 1.776 U/g, respectively. Heat treatment can delay the cold damage of citrus, and the fresh-keeping effect of intermittent heat treatment on the bergamot is better than continuous heat treatment.