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对红艳、那翁两种甜樱桃果实在成熟期间呼吸强度、单果重和主要营养成分的变化进行了测定分析。结果表明：成熟过程中呼吸强度呈逐渐降低的趋势；单果重、可溶性固形物、还原糖和有机酸含量随果实的成熟而增高，有机酸含量达到最大值后开始下降；Ｖｃ含量以转色期最高，成熟后降低；氨基酸和单宁的相对含量在幼果中最多，随着果实的成熟逐渐减少。相关分析表明：呼吸强度、单果重、还原糖含量与开花后天数有显著的相关性。
The changes of respiration rate, fruit weight and the main nutrient components of two sweet cherry fruits of Hongyan and Nao were measured and analyzed. The results showed that the respiration intensity decreased gradually during the ripening process. The content of single fruit weight, soluble solid content, reducing sugar and organic acid increased with the ripening of fruit. The content of organic acid began to decrease after reaching the maximum value. Highest, decreased after maturity; the relative contents of amino acids and tannin were the highest in young fruits, and decreased with the maturation of fruits. Correlation analysis showed that there was a significant correlation between respiration rate, fruit weight and reducing sugar content and days after flowering.