Addition of 0.01–0.2 mM methyl salicylate (MeSA) to the culture media, the antioxidative capacities of maca fresh calli were increased and were 1.19–1.88 times of the control. But MeSA inhibited maca cell growth and this negative effect was dose-dependent. The dry weights of maca calli were 0.60–0.95 times of the control when addition of 0.01–0.2 mM MeSA to the culture media. Elicited by 0.05 mM MeSA, the total phenolic contents in maca calli increased and were 1.25–1.37 times of those in the control in the period from the 10th to the 20th culture day. H₂O₂ and malondialdehyde (MDA) contents increased as well. At the same time, the activities of antioxidative enzymes had corresponding changes. In conclusions, the antioxidative capacity of maca calli could be enhanced by addition of MeSA to the culture media. Considering the increase of antioxidative capacity and inhibition of maca cell growth, 0.05 mM MeSA was optimal concentration.