Abstract: The effect of BR on chilling injury of postharvest cowpea was investigated.Cowpea fruits were packed by0.03 mm thickness of PE film and stored at 4 ℃ after dipping in 0.5,1,2,4 and 8 μmol / L BR solution for 10 min.Sensory score and chilling injury index were measured every 2 d during the storage.This result showed that the BR with 1 μmol / L exhibited the best preservation. In the second experiment,Cowpea fruits treated with 1 μmol / L BR were further applied to measure indexes related to maturity and aging every 2 d during the storage.In contrast to the control treatment,the BR with 1 μmol / L significantly inhibited the increase on weight loss,relative conductivity,MDA content and reduced the decrease on the content of TSS.The activity antioxidant enzymes,including CAT and POD were induced,and PPO,LOX was inhibited by 1 μmol / L BR treatment.