The mechanical damage by fresh-cut usually causes the overproduction of ROS such as O2,H2O2 and hydroxyl radical. The accumulation of ROS, resulting from an altered balance between the production and the scavenging of ROS, caused oxidative damage to plant cells (Apel & Hirt, 2004). Little information was available about the effects of H2S fumigation on the antioxidant capacities of fruits and vegetables. In our present study, H2S fumigation significantly promoted DPPH radical scavenging ability, ABTS radical scavenging activity and the reducing power (Fig. 3) to maintain lower O2production rate (Fig. 2B) and H2O2 content (Fig. 2C). H2O2 can be decomposed to H2O and O2 by CAT (Mittler, 2002). CAT activity in slices treated with 15 llL1 H2S