Abstract: Carbohydrate contents were markedly diferent according to various storage temperatures，storage durations and parts of bulb．Bulbs stored at 6℃ had the highest starch level in bud and the lowest starch level in basal plate.However,bulbs stored at 10℃ had the opposite trend．Starch content in scales declined along with the decrease of storage temperature．Soluble sugar content in all parts of bulb and amylase activity of bud or scales decreased along with inerease of temperature．but showed an order of 6℃ >10℃ >2℃ in
basal plate．An extremely negative correlation was observed between starch content and am ylase activity．The first 34 days of cold storage was the most active period of carbohydrate metabolism，which the bud developed rapidly．Total soluble sugar and amylase activity increased in relation with the decrease of starch．The extent of change in bud and basal plate was greater than that in scales，and in exterior scales Was greater than in other scales.The significant interaction between temperature and duration afected carbohydrate metabolism and sprouting of bulb．The results indicated that storage at 2℃ for 101 d Was the best treatment for the dormancyrelease．

Key words: Lily, Bulb, Starch, Amylase, Soluble sugar, Sprouting