Due to the sensitivity of anthurium flowers to chilling injury, its optimum temperature storage is 12.5–20◦C. Reactive oxygen species (ROS) accumulation during postharvest chilling stress leads to loss of membrane integrity which can be coincided with phenols oxidation by polyphenol oxidase (PPO) activity,the enzyme responsible for browning. Higher phenylalanine ammonia lyase (PAL) activity, the enzyme responsible for phenols accumulation, under chilling stress, can act as a defense mechanism overcome chilling stress.