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The accumulation patterns of phenolic compounds during fruit growth and ripening of Berberis buxifolia and their correlations were studied to determine the optimal time and conditions needed to obtain maximum phenolic content. Anthocyanin content increased from 1.7 to a maximum of 752.7 mg ×100 g(1 FW at the end of ripening, while the flavonoid content was maximal in unripe fruits [604.0 mg (')-catechin equivalents ×100 g(1 FW]. Total phenolic compounds decreased from 968.1 to a minimum of 746.3 mg gallic acid equivalents ×100 g(1 FW just as soluble solids started to accumulate; a maximum of 1522.9 mg gallic acid equivalents ×100 g(1 FW was attained at the end of ripening. Both variables (1,1-diphenyl-2-picrylhydrazyl scavenging effect and reducing power) were maximum in unripe fruits, and decreased during the ripening period, although the 1,1-diphenyl-2-picrylhydrazyl scavenging effect increased again towards the end of this period. The accumulation patterns of phenols varied depending on the specific group of compounds considered, and could be correlated with fruit quality.

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