The aim of this work was to study the changes in anthocyanins biosynthesis and the activities of related enzymes in the mesocarp of plum fruit during storage at different temperatures. Angeleno plum fruits were stored at 20, 5 and 0 ℃, respectively. The anthocyanin metabolism in postharvest plum fruits was investigated by analyzing the effect of different storage temperature on the activities of related enzymes, the contents and compositions of anthocyanin in plum mesocarp. Content of total anthocyanin in plum mesocarp increased during the storage at 5 ℃ , and decreased at 0 ℃ . Storage at 0 ℃ increased the concentration of cyaniding-3-rutinoside, while storage at 20 and 5 ℃ increased the concentration of cyaniding-3- glucoside. The activities of PAL, CHI, F3H, UFGT, DFR and ANS in mesocarp of plum fruits after 30 day storage at 0 ℃ were lower than those of fruits stored at 5 ℃. The results also showed that the content of total anthocyanin was significantly correlated with the activities of PAL and ANS in mesocarp of plum fruits stored at 20 ℃, while significant correlation was found between with the anthocyanin content and the F3H activity when stored at 5 ℃. In conclusion, the storage temperature played an important regulating role in the biosynthesis and metabolism of anthocyanin in the postharvest plum fruits, and proper low-temperature storage should be an important and positive factor delaying the accumulation of anthocyanin in the mesocarp of postharvest plum fruits.