Saimaiti apricots sampled from Xinjiang were infiltrated by 0.9 mg/L 24-epibrassinolide (EBR) under the pressure of 0.05 MPa, and the distilled water treatment was used as a control. The treated fruits were taken out, air-dried and stored in a cold room at 4℃ and relative humidity of 90%-95%. Incidence of chilling injury and chilling injury index, the activities of catalase (CAT), ascorbate peroxidase (APX), superoxide dismutase (SOD),peroxidase (POD) and superoxide anion (O2-) and the content ofhydrogen peroxide (H2O2) of apricot fruits were determined regularly. The results showed that 0.9 mg/L 24-epibrassionolide treatment could increase the activities of SOD and APX, and decreased the activities of POD and CAT in apricot fruit during cold storage. It also inhibited the content of H2O2 and the increase of generation rate of O2-, and significantly decreased the incidence of chilling injury and chilling injury index of apricot fruit. Results indicated that the 24-epibrassionolide treatment was related to the reduction of chilling injury, prevention of oxidative damage and the accumulation of free radical scavenging during apricot preservation.