Temperature management is the most important tool to extend shelf-life and indirectly delay losses of quality parameters in vegetables during postharvest storage. Quality losses are enhanced by use of improper packaging material, extended storage, higher temperatures, low relative humidity, physical damage and chilling injuries. Packaging helps to keep food from drying out and to preserve nutritive values, flavour, texture and colour. Broccoli and cauliflower stored at inappropriate temperature and humidity would easily deteriorate as they are highly perishable. Most of the time, domestic consumers store these vegetables under common refrigerated conditions with or without packaging until being used for consumption. The quality deterioration of these vegetables occurs rapidly in both situations. Thus the aim of this research was to determine the effect of different types of packaging including plastic bag, cling film (shrink wrap) and white paper on the quality parameters including antioxidant activity, total phenolic content and colour of fresh-cut broccoli and cauliflower at chilled temperature 8-10°C for 21 days. Fresh-cut broccoli was found to contain higher amount of total phenolic content (274 mg/100g) and antioxidant activity (179 mg/100g) compared to cauliflower that has total phenolic content (137 mg/100g) and antioxidant activity (163 mg/100g). Total phenolic content and antioxidant activity of broccoli and cauliflower that was packed with plastic bag, shrink wrap and paper decreased after 21 days of storage. Yellowing in broccoli significantly increased, reflecting the b* values, from 6.9 (control) to 29.89 (cling film), 23.2 (paper) and 24.99 (plastic bag), respectively. Darkening in cauliflower also significantly increased, reflecting the L* values, from 65.07 (control) to 87.43 (plastic bag), followed by shrink wrap, and paper which was 86.51 and 84.69, respectively, after 21 days. Among the three types of packaging materials, white paper was efficient to maintain the quality (based on colour, antioxidant and total phenolic compounds).