Abstract: The present study was conducted to reveal the effect of bags with different colors on the fruit coloration of ‘Yunhongli No.2’. The differences in fruit skin color, chlorophyll, flavonoids, total phenol, anthocyanin contents and the activities of related enzymes involved in anthocyanin synthesis among different bagging treatments were evaluated. The results showed that dark treatment at the fruit development stage was beneficial to skin coloration after bag removing. After removing bags, the anthocyanin content in the treatment of natural light was highest and the red coloration of the fruit skin were best, followed by the treatment of white bags. The different bagging treatments significantly affected the contents of chlorophyll, flavonoids, total phenol, anthocyanin in the fruit skin, thereby affected the skin coloration. The activities of related enzymes for anthocyanin synthesis showed significant differences among the different bagging treatments. The correlation analysis suggested that the anthocyanin content was significantly positively related with the activities of dihydroflavonol 4-reductase (DFR) and UDP-glucose flavonoid 3-O-glucosyltransf-erase (UFGT), however, it had no significant correlation with the activity of phenylalanin ammonialyase (PAL).