Abstract: To study the effect of calcium chloride(CaCl₂)treatment on postharvest physiology characteristics of tomato with mechanical damage,1 mmol/L CaCl₂ was used to treat the tomato fruits,then the treated tomatoes were stored at 20℃,the changes of physiological quality and antioxidant enzyme activity were determined. The results showed that CaCl₂ treatment could effectively maintain the sensory quality of mechanically damaged tomato fruits and reduce the dacay rates during storage at 20℃.Compared with the control group,CaCl₂ treatment at 1 mmol/L delayed the degradation of V_C content,inhibited the accumulation of MDA,and enhanced the activity of POD,APX and PPO. These results suggested that 1 mmol/L CaCl₂ treatment could effectively maintain storage quality and prolong the shelf life of mechanically damaged tomato fruit stored at 20℃.