Correlation between soluble sugar and anthocyanin and effect of exogenous sugar on coloring of ‘Hongtaiyang’ pear

【Objective】The objective of the study was to explore the correlation between soluble sugar and Anthocyanin and the effect of exogenous sugar on the coloring of ‘Hongtaiyang’ pear.【Method】The red Chinese pear variety ‘Hongtaiyang’ was used as material,and exogenous sugar was applied on ‘Hongtaiyang’ fruit to investigate its coloring effect.【Result】The result showed that the change trend of anthocyanin content had two peaks during the growth and development of fruit.The first appeared at the early fruit coloring stage,and the second at 20 days before fruit mature,and the second peak was followed by fruit coloring in large area.The significant positive correlation was found between anthocyanin and fructose,the correlation between anthocyanin and sucrose was not significant,and no correlation between anthocyanin and glucose was observed.The application of 2% fructose solution effectively increased the soluble sugar content in fruit,especially the content of fructose,and promoted anthocyanin synthesis and accumulation,and improved pear coloring.【Conclusion】There is close relationship between soluble sugar and anthocyanin,and the application of exogenous sugar can significantly improve fruit coloration.