At the onset of storage the level of enzyme activities in fruits stored at 12°C increased quickly and higher than those stored at 18°C, While the higher severity to chilling injury was gradually appeared as the storage period. No consistent was found, between severity of chilling injury and the activities of PAL, PPO and POD which might catalyse these reactions. This study showed that chilling injury symptom in longkong fruit was related with the degree of membrane deterioration and the level of PAL, PPO and POD activities, While the severity of chilling injury development was mainly due to the degree of membrane deterioration.