[目的]研究油桃果实主要性状遗传倾向。[方法]以红芙蓉×中油桃5号F1群体为试材,对果实大小、果实发育期、果肉颜色、风味等性状进行遗传分析。[结果]果肉颜色遗传符合1对等位基因的分离规律,白肉对黄肉为完全显性,证明两亲本均为杂合体;果实发育期属数量性状,后代出现较广泛的分离,5%的单株成熟期有超亲遗传现象;F1群体果实单果重均值低于双亲,但仍有10.5%的单株单果重超过了双亲;F1群体果实可溶性固形物含量平均值虽低于双亲,也有高达16.1%的单株;F1代中果实具有倾向于甜风味的趋势。[结论]红芙蓉×中油桃5号组合后代出现了果型、可溶性固形物含量及综合性状超越了亲本的优系,亲本红芙蓉和中油5号可作为油桃改良的种质。 [Objective] The research aimed to study the genetic predisposition of the main traits of Nectarine fruit. [Method] With F1 population of Red Hibiscus × ​​nectarine as test material, the genetic analysis was conducted on the fruit size, fruit development period, color and flavor of flesh. [Result] The color of flesh was consistent with the segregation rule of one pair of alleles. The white meat was completely dominant to yellow meat, which proved that both parents were heterozygotes. The fruit development was a quantitative trait, and the offspring appeared more extensive separation. The 5% The average single fruit weight of F1 population was lower than that of the parents, but 10.5% of the single fruit weight was more than that of the parents. The average soluble solids content of the F1 population was lower than that of the parents, 16.1% of the single plant; F1 generation of fruit has a tendency to sweet flavor. [Conclusion] The fruit type, soluble solids content and comprehensive trait surpass their parents in the progenies of Hong Furong × Nectarine No. 5 combinations. The parents, Hong Furong and Zhongyou 5, could be used as improved germplasm of nectarines.