The effects of 4kJ/m2 UV—C irradiation on main qualities and antioxidants of tomato during storage were investigated. The experimental results indicated that 4kJ/m2 UV—C irradiation maintained a high level of firmness and delayed the color development, significantly promoted the accumulation of phenolics, flavonoids and lycopene, increased the antioxidant enzyme activities of CAT, SOD, APX and GR, consequently showed higher antioxidant ability during storage. The results suggested that UV—C irradiation had the potential to apply on extending the shelf life and enhancing antioxidants of tomato fruit. 