The work aims to study the effects of different cutting styles on the quality and antioxidant activity of fresh-cut cauliflower. Fresh cauliflower was used as the experimental material in this experiment. It was processed into four cutting styles, CS1, CS2, CS3 and CS4, stored at 4 ℃ for 15 d to analyze total phenols content, ascorbic acid content, phenylalanine ammonia lyase activity, free radical scavenging rate, weight loss rate, soluble solids and many other physiological indicators related to quality and antioxidant activity during storage. The results showed that when cauliflower was cut and damaged, it initiated its own response mechanism, which made the ascorbic acid content, reduced glutathione content and ascorbate peroxidase activity and glutathione reductase activity in the ascorbic acid-glutathione cycle to increase and decrease repeatedly to resist mechanical damage. But there was no significant difference between the different segmentation treatment groups. In addition, the cutting treatment had a significant impact on the activity of the key enzymes (PAL and PPO) involved in the synthesis and oxidation of phenols in cauliflower. The content of phenolic substances in CS1, CS2, CS3 and CS4 increased, which were 1.14 times, 1.18 times, 1.27 times and 1.30 times that of day 0, respectively. In conclusion, the cutting treatment can improve the antioxidant activity of fresh-cut cauliflower. The greater the cutting damage intensity, the higher the antioxidant activity.