Abstract: Jiashi melon was used as experimental material. The effects of 4500 lux illumination treatment on the quality and some enzyme activities of melons stored at 25℃ before storage were studied. Jiashi melon was stored at a pre-storage stage with an illumination intensity of 4500 lux, 25℃.The later storage stage was stored at 0 lux, 7℃. Determination of fruit firmness and weight loss rate, soluble solids, pericarp pigment content, reducing sugar content during storage, and the activities of catalase (CAT), peroxidase (POD), polyphenol oxidase (PPO) activity were also tested. The results revealed that Jiashi melon softened after illumination and significantly increased the weight loss rate of the fruit (p<0.05). After 49 days of storage, the content of illumination soluble solids decreased by 25.13%, and the content of reducing sugar increased by 65.0%. The illumination caused the accumulation of pigment content in the pericarp of Jiashi melon, and there were significant differences in the changes of the pigment content between illumination and dark (p<0.05). The enzyme activities of CAT, POD and PPO in Jiashi melon were higher than those in the control, also the pericarp was significantly greater than the sarcocarp (p<0.05).