中文摘要：

以“乌种”杨梅果实为试材，研究了果实在1℃8d贮藏期间品质、抗氧化活性、酚类物质含量及苯丙烷类代谢相关酶活性的变化。结果显示：在1℃贮藏期间，杨梅果实腐烂率逐渐上升而品质和抗氧化活性逐渐下降，果实总酚、总黄酮、总花色苷和主要酚类单体物质含量和苯丙烷类代谢关键酶活性在贮藏前4d呈上升趋势，然后不断下降。统计分析表明，总酚含量与苯丙烷类代谢相关酶活性间具有显著的线性正相关关系。因此，杨梅果实采后酚类物质含量和抗氧化活性变化与与苯丙烷类代谢的变化密切相关。

英文摘要：

The changes of fruit quality parameters, antioxidant activity, phenolic content and enzymes activities involved in phenylpropnaoid metabolism during eight days storage at 1 ℃ were investigated in harvested Chinese bay-berry fruit ev. ＂Wumei＂. The results indicated that fruit decay rate increased, fruit quality and antioxidant activity decreased during storage. Contents of total phenolics, flavonoids and anthocyanin as well as main individual phenolic compounds increased gradually during the initial four days of storage, and then declined promptly during the remainder of storage. Statistical analysis showed a positive linear relationship between total phenolic content and enzyme activity involved in phenylpropnaoid metabolism. Therefore, the changes of antioxidant activity and phenolic content were closely related to phenylpropnaoid metabolism.