Abstract: Cauliflower white curds are susceptible to browning and the development of rot-type black spots during storage. This study investigated the effects of storage at 25 °C under a 1 kV low-voltage electrostatic field (LVEF) on the postharvest quality and physiological responses of cauliflower. The results showed that, at the end of storage, LVEF treatment reduced browning by 9% compared to the control (CK) group and effectively prevented the occurrence of black spots. LVEF treatment helped maintain higher levels of antioxidant compounds and the activities of related enzymes, thereby enhancing the elimination of reactive oxygen species (ROS) and suppressing their accumulation, which ultimately preserved the visual quality of the product. Specifically, on 8 d, the polyphenol oxidase (PPO) activity in the LVEF-treated group was 6.43% lower than that in the CK group, resulting in reduced browning and improved appearance. LVEF treatment also maintained the nutritional quality of cauliflower by slowing the decline in soluble protein, soluble sugar, and glucosinolates contents. On 8 d, the total phenolic content in the LVEF group was higher than that in the CK group, and by 8 d, the flavonoid content was 59.79% higher. Similarly, the glutathione and ascorbic acid contents were significantly higher in the LVEF group than in the CK group (P<0.05). At 8 d, the catalase (CAT), superoxide dismutase (SOD), and peroxidase (POD) activities in the LVEF group increased by 58.18%, 12.02%, and 94.65%, respectively, compared with the CK group. In summary, LVEF treatment effectively maintained cauliflower storage quality by preserving antioxidant compounds and enzyme activities, reducing malondialdehyde and hydrogen peroxide contents, and inhibiting the production of superoxide anions. These findings provide a theoretical basis and data support for postharvest storage and preservation of cauliflower, offering new insights and strategies for its postharvest handling and transportation.