通过对新红星、乔纳金、红富士和新国光4个品种在果实着色过程中花青素含量、苯丙氨酸解氨酶活性和蛋白质含量的测定，发现三者存在一定的相关性。在果实着色期间，随着本丙氨酸解氨酶活性的增加，花青素含量增加。着色前期本丙氨酸解氨酶活性基本上呈直线增加，后期较平稳；而蛋白质含量则随花青素含量的增加呈下降趋势。 Through the determination of anthocyanin content, phenylalanine ammonia-lyase activity and protein content in the process of fruit coloring of the four new varieties, New Star, Jonathan, Red Fuji and Xinguangguang, it was found that there was a certain correlation between them. During fruit coloration, the amount of anthocyanin increases as the alanine ammonia-lyase activity increases. The activity of this alanine ammonia-lyase was basically increased linearly in the early stage of pigmentation, but the content of protein was declining with the increase of anthocyanin content.