10.22376/ijpbs.2019.10.1.p1-12 Volume 6 Issue 3 2015 (July - September) The antioxidant and free-radical scavenging activities of five different fruits ( lessThan i greaterThan Malus sylvestris lessThan /i greaterThan , L., lessThan i greaterThan Psidium gujava lessThan /i greaterThan , L., lessThan i greaterThan Citrus aurantium lessThan /i greaterThan , L., lessThan i greaterThan Punica granatum lessThan /i greaterThan , L., lessThan i greaterThan Achras sapota lessThan /i greaterThan , L.,) were studied to examine the impact of refrigeration. Two sets of selected fruits were examined for fresh and refrigerated conditions under 10ËšC for 20 days. In the present investigation, it was found that the antioxidant activity was higher in fresh lessThan i greaterThan Punica granatum lessThan /i greaterThan , (61.2 mg/g) and the free-radical scavenging activity was higher in fresh lessThan i greaterThan Citrus aurantium lessThan /i greaterThan , (86.6%). Whereas, all the refrigerated fruits exhibited a drastic decrease in the antioxidant and free-radical scavenging activities ranging from 33.9 to 57 mg/g and 33 to 80% respectively. Therefore, our study clearly indicates, low temperature exposure of fresh fruits for longer time may destroy the nutritive compounds, especially antioxidant, a source that neutralize free-radicals damage. SOWNTHARIYA, C. AND SHANTHI, P Antioxidant activity, free-radical scavenging activity, fresh fruits, refrigerated fruits, nutritive compounds. 824-830