以硬肉桃新品种‘双久红’果实为试材,以常规优良品种‘川中岛白桃’为对照,分别研究了成熟前20d和成熟后20d内两品种果实中钙含量和Ca2+-ATP酶活性变化以及它们与果肉硬度关系的结果表明:‘双久红’果实的总钙和Ca2+含量从成熟前15d开始极显著高于同期‘川中岛白桃’的,两者与果实硬度变化呈极显著相关(P<0.01),随着果实的成熟两者均呈下降趋势,Ca2+-ATP酶的调控能力也逐渐减弱,但‘双久红’果实中的Ca2+-ATP酶活性比‘川中岛白桃’高一些。 A new hard-walnut variety ’Shuangjiuhong’ was used as the test material. The conventional high-yielding variety ’Chuanzhongdao Baotao’ was used as the control. The contents of calcium and Ca2 + -ATPase The results showed that the total calcium and Ca2 + contents of ’Shuangjiuhong’ fruits were significantly higher than that of ’Kawanakajima white peach’ from the 15th day before ripening, and the changes of their hardness and fruit hardness were extremely significant (P <0.01). As the fruit ripened, both of them showed a downward trend, and the regulatory ability of Ca2 + -ATPase also gradually weakened. However, Ca2 + -ATPase activity in ’Shuangjiuhong’ Higher.