The contents of fructose, glucose and sucrose increased gradually in fruit maturity.There was a marked positive correlation between the content of anthocyanin and total sugars.

• 葡萄糖、果糖、蔗糖含量在采收时逐渐上升，果皮花青素含量与不同种类糖含量之间呈显著正相关或极显著正相关。