以解放钟枇杷套袋后的果实为试材 ,在果锈发生严重期至成熟期 ,每隔 10 d定期测定套袋果与不套袋果果实中 PAL、PPO、POD活性及可溶性蛋白质含量。结果表明 ,套袋后 ,果实中的 PAL、PPO、POD活性提高 ,可溶性蛋白质含量下降 ;PAL、PPO、POD活性的提高 ,可抑制果锈的发生 ;PAL 活性提高有利于套袋果实的着色 ;可溶性蛋白质含量下降可能与套袋果实风味品质变差有关 Taking the fruits of bagging loquat as explants, the activities of PAL, PPO and POD and the content of soluble protein in bagged fruits and non-bagged fruits were determined regularly every 10 days in the period of serious rust to maturity. The results showed that after bagging, the activity of PAL, PPO and POD in fruit increased and the content of soluble protein decreased. The increase of PAL, PPO and POD could inhibit the occurrence of fruit rust. PAL activity was beneficial to the coloring of bagged fruit. The decrease of soluble protein content may be related to the deterioration of bagged fruit flavor quality