Preservation effect of gibberellic acid( GA) and 6-benzyladenine( 6-BA) treatments on fresh-cut broccoli was studied. Fresh-cut broccoli was dipped in 120 mg /L GA and 50 mg /L 6-BA for 3 and 5 min respectively. Antioxidative enzyme activities,content of antioxidative substance,active oxygen level during cold storage at 8 ℃were investigated. The results indicated that GA and 6-BA treatments effectively enhanced activities of superoxide dismutase,catalase and ascorbate peroxidase activities,and inhibited activity of peroxidase and delayed the decrease of ascorbic acid and carotenoid of fresh-cut broccoli florets. The GA and 6-BA treatments restrained superoxide anion and hydrogen peroxide accumulation and maintained chlorophyll and soluble protein content,and inhibited malondialdehyde accumulation of fresh-cut broccoli florets. The effect of 6-BA treatment was better than that of GA treatment.Physiological effects of inhibiting senescence of GA and 6-BA treatments in fresh-cut broccoli associated with improving the antioxidative properties and alleviating active oxygen damage to biological macromolecules.