为了解基质水分变化对苹果果实中苯丙氨酸解氨酶(PAL)活性及多酚含量的影响，以盆栽‘红富士’苹果为试材，调控基质水分含量，测定不同时期苹果果实中PAL酶活性和多酚含量。结果表明：果皮和果肉中的苯丙氨酸解氨酶活性均呈现先升后降的趋势，但达到高峰的时间有所差异。基质相对含水量分别由50%~55%和65%~70%提高到80%~85%时，果皮PAL酶活性显著高于同时期的其他处理，但果肉中的PAL活性没有差异；果皮和果肉中多酚含量显著低于同时期的其他处理。

In order to study the effect of matrix moisture change on phenylalanine ammonia-lyase (PAL) activity and polyphenol content in apple fruits the potted red Fuji apple was used as the experiment material and the PAL activity and polyphenol content at different time were measured after matrix moisture changed. The results showed that PAL activity in peels and flesh both increased firstly and then decreased by the time past, but differ in the time got the highest point. When the matrix relative water content of 50%-55% and 65%-70% increased to 80%-85%, the PAL activity significantly higher than the same period of the other treatments, but did not have any difference in flesh, and the polyphenol content in peels and flesh significantly lower than the same period of the other treatments.