Abstract:This research was conducted to better understand storage characteristics of cantaloupe，for the end use of extending the storage period while maintaining the quality of this fruit.In this paper，the'Jinhuami 25'cantaloupe，a local variety from Xinjiang，China，was used as the study subject.Based on existing research，cantaloupe with good senses and no mechanical damage were selected and stored at（-1±0.3）℃ and（4±0.3）℃.The physical and chemical indexes and antioxidant enzyme activity of the cantaloupes were measured to ascertain the differences in these properties between the storage temperatures.Under both storage temperatures，the quality of the cantaloupe fruit decreased with increasing storage time.The loss of titratable acid and vitamin C was lower in the cantaloupes stored at 4 ℃ than in those stored at-1 ℃.Likewise，the hydrogen peroxide，superoxide anion，malondialdehyde，and cellulose contents and polygalacturonase activity were lower in the cantaloupes stored at 4 ℃ than in those stored at-1 ℃.In contrast，the antioxidant enzyme activity was higher in the cantaloupes stored at 4℃than in the cantaloupes stored at-1℃.