Abstract: Trail cultivar was‘Wanmi’peach ( Prunus persica L1). Fruits were bagged on 75 days and bag removed on 144 days after full bloom, the nonbagged fruits were as the control. The phenolic acids and flavonoids in pericarp were qualitatively and quantificationally analized by HPLC - MS. Three kinds of phenolic acids, five kinds of flavan-3-ols, eight kinds of flavonols, and two kinds of anthocyanins were isolated,detected and quantified in pericarp of ripe peach. With the ripe of fruits, the contents of phenolic acids and flavan-3-ols in pericarp were gradually declined; The content of flavonolswas high at early ripe stage, it was increased sharply at the early fruit coloring stage, and then sharp ly declined at the late stage of fruit maturation1. Anthocyanins in nonbagged fruits were found to be accumulated on 144 days after full bloom, which were
accumulated in bagged fruits after removing the bags. The contents of phenolic acids and flavan-3-ols had no obvious difference between bagged and nonbagged fruits when fruits were ripe. The contents of anthocyanins
and flavonols in the bagged fruits were 1.74 times higher than that in the nonbagged fruits1.The results indicated that phenolic acids and flavan-3-ols were sensitive to light, bagging could restrain the synthesis of them in
fruits except the ripe fruits, but bagging could enhance the accumulation of anthocyanins and flavonols significantly in the ripe fruits.Three major biosynthates were found in the pathway of accumulating anthocyanins,
each metabolism branch was existed at the stage of young fruit, flavonols and anthocyanins were accumulated synchronously at the early fruit coloring stage and anthocyanins was accumulated at the fruit ripe stage.

Key words: peach, fruit, HPLC - MS, anthocyanins, bagged, phenolic acid, flavonols, flavan-3-ols, flavonoids