Changes in antioxidant capacity, vitamin C, lycopene and total phenolic compound retention of fresh-cut watermelon stored at selected temperatures (5–20 C) for 14 days storage were accurately described by a Weibull distribution function. The temperature dependency of the Weibull kinetic rate constants was studied through an Arrhenius-type relationship. The degradation kinetic constants of Weibull model increased with temperature. Therefore, initial antioxidant potential of fresh-cut watermelon was best maintained at storage temperature of 5 C for 14 days. The activation energies for lycopene, vitamin C, antioxidant capacity and total phenolic compounds were 56.5 kJ mol 1, 55.9 kJ mol 1, 34.5 kJ mol 1 and 26.9 kJ mol 1, respectively. Thus, a high temperature sensitivity of lycopene, vitamin C and antioxidant capacity related reactions were observed compared to that of total phenolic compounds. ; This work was supporting by the Interministerial Commission for Science and Technology (CICYT) of the Ministerio de Educación y Ciencia (Spain) through the Project ALI 2005-05768. Isabel Odriozola- Serrano thanks the Agència de Gestió d’Ajuts Universitaris i de Recerca of the Generalitat de Catalunya (Spain) and the European Social Fund for the pre-doctoral grant.