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以元帅系和富士系苹果为试材，采用原子分光光度仪和气相色谱仪（ＧＣ）分析了与采前疏叶转果处理相关的果实质量生理指标变化。结果表明：（１）全叶摘除、半叶剪除及转叶三种疏叶处理显著提高了短枝红富士苹果的着色面积（ｐ＜０．０５），单位面积果皮花青苷含量提高了３９．８４％～４６．９４％，但果肉固形物含量和硬度无显著变化。技术实施时，元帅系和富士系苹果的全树疏叶量分别以１０％～１１％和１０％～１６％为宜；（２）单向转果、双向转果及连续转果处理显著提高了果皮花青苷浓度、着色面积和可溶性固形物含量，降低了叶绿素含量，诱发了果肉酯类芳香物质的生成，其中连续转果和双向转果的综合效应更为明显。
The mandarin series and Fuji apple were used as materials to analyze the changes of fruit quality and physiological indexes related to the fruit-harvesting and leaf-cleavage process by atomic spectrophotometer and gas chromatography (GC). The results showed that: (1) Three kinds of leaf-removing treatment with full leaf removal, half leaf removal and leaf rotation significantly increased the coloring area of short red Fuji apple (p <0.05), and the anthocyanin content per unit area increased by 39% .84% ~ 46.94%, but no significant changes in the content and hardness of pulp solids. In the implementation of technology, the tree-clearing grains of Marshal and Fuji apples were respectively 10% ~ 11% and 10% ~ 16%. (2) The results of unidirectional fruit turning, double fruit turning and continuous fruit turning were significantly increased The fruit anthocyanin concentration, color area and soluble solids content reduced the content of chlorophyll and induced the formation of ester ester aromatic substances. The combined effect of continuous fruit turning and double fruit turnings was more obvious.