Abstract: The selected fresh Toona Sinensis shoots were stored at 0℃.The contents of total phenol(TP) and free phenol(FP),and the activities of, PPO (Polyphenoloxdases and POD(Pexoxidase) were determined periodically during storage. The resultswere as follows: TP, mainly BP (boundphend)and FP, was only about 1/3. The content of TP increased slowly from 3 to 6d ofstorage and decreased rapidly at the end stage of storage. The changes of BP showed the same tendency like TP, while FPincreased a little in the early stage of storage and then did not change much up to the end of storage. The activities of PPO andPOD increased not much at the first 12d of storage and increased sharply afterwards.

Key words: Toona Sinensis, storage, TP, FP, PPO, POD