Study on the changes of contents of pigments, sugar and acid of Blood-flesh peach cultivar during fruit development

The changes of content of anthocyanins in the mesocarp of 12 peach cultivars, including blood-fleshed, white fleshed and yellow fleshed were measured and analyzed. The results showed the contents of anthocyanins were remarkably different among the tested cultivars. 3 of them, Tianjinshuimi (blood-fleshed), Yubai (white fleshed) and NJC83 (yellow fleshed), were used as materials for studying the dynamic changes of contents of pigments (including anthocyanin, carotenoid and chlorophyll), soluble sugar and titratable acid in the mesocarp during fruit development. Result showed that the anthocyanin contents of Tianjinshuimi were higher during the young fruit development, then decreased, but slowly rose again after 45 d after full bloom(DAFB), and rapidly increased after 86 d of DAFB. The contents of chlorophyll decreased straight on during fruit development, and the contents of carotenoids and soluble sugar increased gradually. Compared with Yubai and NJC83, the content of titratable acidity in the mesocarp of Tianjinshuimi was significantly higher after 86 d of DAFB.