苹果果皮红色是果实外观品质的一个重要因子。使果皮呈红色的色素主要是花青苷 ,即花青素的糖苷。长期以来为了提高红色苹果的着色度 ,人们对苹果着色的内部机理和外部因子进行了广泛的研究并获得了大量资料。纵观前人的研究结果表明 :果实的色泽主要与花青苷积累的多少和分布 Apple peel red is an important factor in the appearance of the fruit. The peel red pigment is mainly anthocyanin anthocyanin glycosides. For a long time, in order to improve the coloring degree of red apple, extensive research has been done on the internal mechanism and external factors of apple coloring and a great deal of information has been obtained. Throughout the previous research results show that: the color of the fruit and anthocyanin accumulation of the main and distribution