The present study aims to investigate the effect of 24-epibrassionolide(EBR) on the postharvest quality and antioxidant activity of eggplant fruit.With Brigitte eggplant fruits as material,the changes of chilling injury(CI),quality and antioxidant activity of eggplants were measured.Results showed that:(1)EBR treatment reduced CI index,inhibited respiration rate,and maintained tissue firmness of experimental samples compared with the control samples.The changes of calyx discoloration and total soluble sugar content of the eggplants were also significantly preserved by EBR treatment.However,EBR treatment showed no significant effect on titratable acid content.(2)The activities of SOD,CAT and APX in eggplant fruits during storage were also promoting by EBR,as well as lower content of H₂O₂ content.These results suggested that EBR improves storability and quality of eggplant fruit during cold storage,which might be due to the higher maintenance of antioxidant activity.