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In order to clarify an efficient and convenient method to increase the antioxidant activity in broccoli, this study intended primarily to elucidate the effect of cutting type on the quality parameters, antioxidant substance contents and antioxidant activity of broccoli using different floret diameters of 10 × 10 cm (CS1), 5 × 5 cm (CS2), 2.5 × 2.5 cm (CS3) and shredded florets (CS4). The results showed that chlorophyll, total soluble solid, vitamin C and reduced glutathione contents of fresh‐cut broccoli were decreased obviously during the storage. However, there was a significant influence of cutting type on the enzymatic activities involved in phenolic synthesis and oxidation including phenylalanine ammonia‐lyase, cinnamate 4‐hydroxylase, and polyphenol oxidase, which contributed to increasing phenolic content by 26.8%, 30.9%, 46.0%, and 51.3% in CS1, CS2, CS3 and CS4, respectively, and further enhanced the antioxidant activity by more than 60% in fresh‐cut broccoli. Moreover, the activities of antioxidant‐related enzymes, including superoxide dismutase, peroxidase and catalase, were increased significantly in fresh‐cut broccoli. In conclusion, the cutting types had no significant effect on quality but clearly influenced the antioxidant substances and activities of broccoli; therefore, this study provided an efficient and convenient method to enhance the potential nutritional value of broccoli. [ABSTRACT FROM AUTHOR]