Abstract: Apple(Malus×domestica Borkh‘Fuji’)fruit was used to study the relationship between coloration and antioxidant enzymes．The contents of pigments and the activities of antioxidant enzymes in bagging and non-bagging fruits were measured at different time during ripening period．The results showed that the
change of anthocyanin content was closely correlated with the activities of antioxidant enzymes．The activities of SOD and POD were high before coloration and then decreased obviously as red color developed．Bagging inhibited the activities of SOD and POD,When fruit was bag-removed in color-turning stage．the activities of SOD and POD increased sharply in the first 2 days．then dec reased significantly with the accumulation of anthocyanin from 2 days after bag．remova1．In addition，LOX activity Was closely corelated with the change of anthocyanin content．LOX activity appeared highest at 2-3 weeks before the color-turning stage，and declined with the accumulation of an thocyanin.

Key words: Apple, Coloration, Anthocyanin, Antioxidant, Bagging