[1]Ugras M Y，Kurus M，Ates B，et al.Prunus armeniacaL (apricot) protects rat testes from detrimental effects of low-dose x-rays[J].Nutrition Research,2010,30:200-208. [2]Heim K E，Tagliaferro A R，Boliya D J.Flavonoid antixidants：chemistry，metabolism and structure-activity relationships[J].Journal of Nutritional Biochemistry,2002,13:572-584. [3]Drogoudi P D，Michailidis Z，Pantelidis G.Peel and flesh antioxidant content and harvest quality characteristics of seven apple cultivars[J].Scientia Horticulturae,2008,115:149-153. [4]Vieira F G K，Borges G S C，Copetti C，et al.Phenolic compounds and antioxidant activity of the apple esh and peel of eleven cultivars grown in Brazil[J].Scientia Horticulturae,2011,128:261-266. [5]Tian L，Wan S B，Pan Q H，et al.A novel plastid localization of chalcone synthase in developing grape berry[J].Plant Science,2008,175(3):431-436. [6]Wang W，Zhang P，Pan Q H，et al.Gene transcript accumulation，tissue and subcellular localization of anthocyanidin synthase (ANS) in developing grape berries[J].Plant Science,2010,179:103-113. [7]张琼,王红清,冷平,等.草莓果实发育过程中花色苷和黄酮醇类物质的形成机制[J].园艺学报，2008,35(12):1735-1741. [8]王玉柱,胡南,刘奇志,等.若干杏品种果肉色泽与维生素含量的测定[J].果树科学,1999,16(1):51-54. [9]Dragovic-Uzelac V，Delonga K，Levaj B，et al.Phenolic profiles of raw apricots pumpkins and their purees in the evaluation of apricot nectars and jams authenticity[J].Journal of Agricultural and Food Chemistry，2005,53:4836-4842. [10]Dragovic-Uzelac V，Levaj B，Mrkic V，et al.The content of polyphenols and carotenoids in three apricot cultivars depending on stage of maturity and geographical region[J].Food Chemistry，2007,102:966-975. [11]冯立娟,苑兆和,尹燕雷,等.2个杏品种不同成熟期果实品质变化研究[J].中国农学通报,2010,26(16):206-210. [12]马景蕃,王有年,于同泉,等.香白杏酚活性成分及抗氧化功能研究[J].北京农学院学报,2005,20(1):15-17. [13]Bonilla E P，Akoh C C，Sellappan S，et al.Phenolic content and antioxidant capacity of Muscadine grapes[J].Journal of Agricultural Food Chemistry，2003,51:5497-5503. [14]Wolfe K，Wu X，Liu R H.Antioxidant activity of apple peels[J].Journal of Agricultural Food Chemistry,2003,51:609-614. [15]Hasegawa H，Fukasawa-Akada T，Okuno T，et al.Anthocyanin accumulation and related gene expression in Japanese parsley (Oenanthe stoloniferaD C) induced by low temperature[J].Journal of Plant Physiology,2001,158:71-78. [16]于希志,徐秋萍,金锡凤.杏果实发育的研究[J].果树科学,1990,7(4):227-230. [17]Chen J Y，Wen P F，Kong W F，et al.Changes and subcellular localizations of the enzymes involved in phenyl propanoid metabolism during grape berry development[J].Journal of Plant Physiology,2006,163(2):115-127. [18]冯晨静,关军锋,杨建民,等.草莓果实成熟期花青苷、酚类物质和类黄酮含量的变化[J].果树学报,2003,20(3):199-201. [19]Celli G B，Pereira-Netto A B，Beta T.Comparative analysis of total phenolic content，antioxidant activity，and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia unifloraL.) throughout the fruit developmental stages[J].Food Research International,2011,44:2442-2451. [20]Meng J F，Fang Y L，Qin M Y，et al.Varietal differences among the phenolic profiles and antioxidant properties of 4 cultivars of spine grape (Vitis davidiiFoex) in Chongyi County (China)[J].Food Chemistry，2012(10):1016. [21]杨祥燕,蔡元保,李绍鹏,等.菠萝果实不同发育阶段色泽和色素的变化[J].热带作物学报,2009,30(5):579-583. [22]温鹏飞,陈建业,李景明,等.葡萄果实中黄烷-3-醇及其聚合体的HPLC检测[J].园艺学报,2006,33(4):714-720. [23]Contreras-Calderón J，Calderón-Jaimes L，Guerra-Hernández E，et al.Antioxidant capacity，phenolic content and vitamin C in pulp，peel and seed from 24 exotic fruits from Colombia[J].Food Research International,2011,44:2047-2053. [24]王志远,李清彪,杨翠娴,等.八种水果中的多酚含量及其抗氧化性[J].天然产物研究与开发，2007,19:1040-1043,1023.