In order to determine the effects of perilla extraction on enzyme and antioxidant activities of fresh-cut purple cabbages, the treatment of 50% perilla extraction soaked and 100% perilla extract soaked were established respectively at 4℃C in this experiment.Meanwhile, the activities of enzyme that related with antioxidation were measured every 3 d.The results indicated that both of the two treatments started the enzymatic defense system and stimulated the enzyme activities.