Abstract: The paper describes the effects of different temperatures on anthocyanin synthesis and physiological changes in postharvest fruit of Prunus salicina Lindl. ‘Dashi Zaosheng’and ‘Black Ambar’. The results showed that anthocyanin synthesis of postharvest plum fruitwas closely correlated with temperature. At
0℃, anthocyanin synthesis slowly increased as compared to rap id increase at 20℃. Cyanin-3-glucoside content increased within 10 days while yanin-3-rutinside decreased at 8th day in Dashi Zaosheng peels. Both anthocyanins increased within 8 days, especially cyanin-3-glucoside, but decreased after eight days in Black Ambar peels at 20℃. No significance was observed in sugar and malic acid contents and pH changes at 0℃.However, at 20℃, malic acid and sugars contents especially fructose and sorbitol were significantly decreased as compared to increasing of pH. Those changes were related to anthocyanin synthesis.

Key words: Plum, Temperature, Postharvest, Anthocyanin