| Anthocyanins are a kind of natural pigments in plant, and play an important role in fruit coloration. Using "Yulu" and "Hujingmilu" (Ptiinus persica L.) peach fruits as materials in present experiment, we studied the role of peach fruit anthocyanin biosynthesis with different paper material bags, CK(the bag used in local), 105 and 108, analyzed related physiological changes, and postulated the regulation mechanism of anthocyanin. The obtained results are described as follows:1. According to the biological characteristics of peach fruit, we improved a method for anthocyanin extracting and detecting. An effective, feasible system for anthocyanin analysis was built, with extracted by 0.05% methanol-HCl solution for 24 hours at 4 and detected by the gradient elution of high-performance liquid chromatography (HPLC) with the mobile phase A: 0.02 M ammonium acetate buffer (pH 3.0) and the mobile phase B: methanol. The gradient elution was as following process: from 0 B to 25% B in 5 min, 25% B to 65% B in 10 min, 65% B to 100% B in 2 min, 100% B for 2 min (from 17-19 min), and then from 100% B to 0, and 0 B for 3 min (end an recycle in 25th min). Under 1 mL/min flow-rate condition, the limit determination in this system (S/N=3) was 0.2ug/g. There was a significant relationship between HPLC peak area and anthocyanin concentration from 0.0625 to 0.25 mg/mL was observed, with the correlative coefficient of 0.997 and RSD=2.94%.2. The results showed that the anthocyanin mainly was Cyanidin-3-glu in peach fruit peel accounting for nearly 98%. During the development of peach fruit, the activity of PAL tended to increase with the accumulation of anthocyanin and was accompanied with chlorophyll degradation. Prior to peach fruit coloration (30/6), the anthocyanin content changed steadily and there was no significant difference among three bags. However, after date of 30/6 theanthocyanin accumulated rapidly and markedly, the fruit with 108 bag whose anthocyanin content was obviously higher than that with 105# and CK. The benefit effect on anthocyanin synthesis with 105# bag was appeared 3 d before harvest when compared with CK.3. The significant difference in PAL activity of peach fruit existed among 3 various bags treatments. The PAL activity was highest in fruit with 108# bag, followed by 105# bag, and37lowest in CK.4. Either in peach fruit peel or flesh tissue, the sucrose content increased rapidly (before 30/6) and then accumulated steadily. As for fructose and glucose, whose content was no obvious change during fruit development. However, 105 and 108# bags could more effectively promote fructose and glucose accumulation than CK.5. The relationships between sugar content, PAL activity and anthocyanin accumulation were significant positive correlation. The correlative coefficients between anthocyanin accumulation and sucrose, fructose, glucose content and PAL activity were 0.7928**/0.7945** (in fruit peel/in fruit flesh), 0.8383**/0.7924**, 0.8078**/0.8663** and 0.8643**, respectively.6. For the fruit with 105* bag, which produced more even coloration than that with 108# bag and CK, thus showed better appearance quality. Although higher PAL activity, more anthocyanin accumulation were detected in peach fruit with 108# bagging, it tended to result in uneven fruit coloration due to the bag with two kinds of color (white and orange) design. So, 105* bag treatment was optimum for improving peach fruit coloration.7. The anthocyanin content in bagging peach fruit was obviously affected by the time for bag removing. Within 10 d before harvest, earlier removing resulted in high PAL activity and anthocyanin content.8. It was postulated that lower adjacent ultraviolet and blue light were more related to even coloration of the fruit. The detecting results of light penetration rate with three different bags showed that 108# bag allowed higher total light and different spectrum light penetration than 105* bag and CK. Moreover, the peach fruit with 108# bag had more anthocyanin...
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