Identification of phenolics in Chinese toon and analysis of their content changes during storage

► The phenolics of Chinese toon were extracted and analysed. ► Gallic acid derivatives and quercetin-3-O-rhamnoside were the main phenolics. ► The contents of total phenolics increased and then decreased with storage prolonged. ► Tannins as the main substrates of browning enzymes displayed the same regulation. ► The ideal temperature to store Chinese toon was at 0 °C.