Changes in chlorophyll (Chl) degrading enzyme activities were determined to clarify the pathway of Chl degradation in stored broccoli (Brassica oleracea L.) florets. Chl content in the florets decreased greatly after 2 days of storage at 15°C, whereas at 3°C they showed almost no change during storage. Chlorophyllase activities decreased gradually during storage at 15°C and 3°C. Chl degrading peroxidase activities showed a sharp increase and the hydrogen peroxide content a slight increase with the advance of floret yellowing at 15°C. Chl oxidase (linolenic or linoleic acid-dependent) activities decreased gradually during storage at 15°C. We suggest that Chl degrading peroxidase could be the main factor involved in Chl degradation in stored broccoli florets.