为了研究“仲和红阳”猕猴桃（Actinidia chinensis Planch var. Zhonghe Hongyang）果实成熟过程中果肉颜色的变化，测定了不同时间段猕猴桃果实中花青素和糖含量的变化，并比较了不同产地同一品种果实的差异.结果表明：猕猴桃的花青素累积受长时期高温影响而下降，果肉着色深浅与花青素含量成正相关，可溶性糖含量随果实成熟度而升高.平均单果质量和花青素含量随产地海拔高度上升而提高；不同产地果实的花青素和糖含量有一定差异，可能与其年平均气温、海拔高度和其他小气候条件有关.因此适当推迟采收期和夏季遮荫有利于“仲和红阳”猕猴桃果肉红色的形成和维持.%To understand color change of‘Zhonghe Hongyang’kiwifruit flesh during its fruit ripening, anthocyanin and soluble sugar contents in the fruit flesh harvested from June 6 to August 12,2015 were determined. The fruit differences of the same cultivar from different producing area were compared. The re-sults showed that the flesh color was positively related to the anthocyanin content,and high temperature could reduce the anthocyanin content. The soluble sugar content increased with ripening,and among differ-ent producing area showed that the anthocyanin content and average fruit mass rose with the altitude. The soluble sugar and anthocyanin contents of the fruit flesh varied among different temperature,altitude and other microclimate in different producing areas. Thus,properly delaying harvest and shadowing in hot summer would be favorable for red flesh forming and maintaining in‘Zhonghe Hongyang’kiwifruit.
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