The effects of pulsed electric fields (PEF) and high temperature short time pasteurization (HTST) on quality characteristics and endogenous enzyme activity of freshly-squeezed carrot juice were investigated. There is no significant change in pH, total acidity, . Brix, reducing sugar content after PEF and HTST. With PEF treatment at 30kV/cm for 500μs, color and viscosity of carrot juice were stable. However, total phenolic content and total carotenoid content increased by different extents. Nevertheless, HTST (98℃, 21s) caused color deterioration and significant increase in juice viscosity (P<0.05) but a significant decrease in total phenolic content (P<0.05). Compared with HTST-Pasteurized carrot juice, the quality properties of PEF-treated carrot juice were closed to those of untreated carrot juice. With pulsed electric intensity increased to 30kV/cm and extending treatment time to 800μs, residual activity of lipoxidase (LOX) and peroxidase (POD) decreased to 23.22% and 46.97%, respectively. LOX was susceptible to PEF treatment. With HTST treatment, residual activity (RA) of LOX and POD decreased to 19.21% and 48.08%, respectively.