为明确黑莓（Rubus spp.）果实发育过程中外观形态、营养物质及基因表达的动态变化规律，以黑莓品种‘Arapaho’为材料，对其不同发育时期果实的表型和生理生化指标以及基因表达水平进行了比较和分析。结果显示：在黑莓果实发育过程中，果实由青色转为深紫色，S1（果实95%以上呈青色）时期果实红绿相值（a*）以及S4（果实50%左右转为深紫色）和S5（果实95%以上呈深紫色）时期果实黄蓝相值（b*）为负，S1时期果实明亮度（L*）和颜色饱和度（C*）最高，S5时期果实L*和C*值最低；硬度和可滴定酸含量呈降低的趋势，横径、纵径、单果质量、可溶性固形物含量、pH值和花色苷含量总体呈升高的趋势，总酚和类黄酮含量呈先降低后升高的趋势。主成分分析中前2个主成分的累计贡献率达到87.4%，pH值、可滴定酸含量和a*值是果实发育动态的主要评价指标。相关性分析结果显示：果实表型指标与生理生化指标间多数呈显著或极显著相关。可滴定酸含量与总酚含量、类黄酮含量和花色苷含量呈显著或极显著相关，推测可滴定酸含量能影响黑莓果实中总酚、类黄酮和花色苷的含量。实时荧光定量PCR结果显示：RuSUS和RuFRK可能正向调控黑莓果实的糖类代谢，RuACO和RuIDH可能负向调控果实有机酸的积累，RuANR和RuLAR参与的原花青素合成与花色苷合成存在竞争关系，RuMYB8可能负向调控黄酮类化合物的合成。综合研究结果显示：黑莓果实中糖、酸、黄酮类化合物的含量及其相互作用以及相关基因的表达水平共同影响果实的外观形态及风味。

 To clarify the dynamic variation pattern of appearance and morphology, nutrients, and gene expression during the development process of blackberry (Rubus spp.) fruits, the blackberry cultivar ‘Arapaho’ was taken as the experimental material, and the phenotypic indexes, physiological and biochemical indexes, and gene expression levels of fruits at different developmental stages were compared and analyzed. The results show that during the development process of blackberry fruits, the fruits turn from cyan to dark purple, the red and green phase value (a*) of the fruits at S1 (more than 95% of the fruits are cyan) stage and the yellow and blue phase values (b*) of the fruits at S4 (about 50% of the fruits turn dark purple) and S5  (more than 95% of the fruits are dark purple) stages are negative, the fruit lightness (L*) and color saturation (C*) of the fruits at S1 stage are the highest, while those at S5 stage are the lowest; hardness and titratable acid content show a tendency to decrease, horizontal diameter, vertical diameter, mass per fruit, soluble solid content, pH value, and anthocyanin content show a tendency to increase in general, and total phenols content and flavonoid content show a tendency to first decrease and then increase. The cumulative contribution rate of the first two principal components in principal component analysis reaches 87.4%, and pH value, titratable acid content, and a* value are the main evaluation indexes of fruit development dynamics. The correlation analysis result shows that the phenotypic indexes of fruits mostly show significant or extremely significant correlations with physiological and biochemical indexes. Titratable acid content shows significant or extremely significant correlations with total phenols content, flavonoid content, and anthocyanin content, speculating titrable acid content can affect the contents of total phenols, flavonoid and anthocyanin in blackberry fruits. The  result of realtime fluorescent quantitative PCR result shows that RuSUS and RuFRK may positively regulate sugar metabolism in blackberry fruits, RuACO and RuIDH may negatively regulate the accumulation of organic acids in the fruits, there is a competitive relationship between the synthesis of proanthocyanidins and anthocyanins involving RuANR and RuLAR, and RuMYB8 may negatively regulate the synthesis of flavonoids. The comprehensive research results indicate that the contents of sugars, acids, and flavonoids in blackberry fruits, as well as their interactions and the expression levels of related genes, collectively influence the appearance and morphology, and flavor of fruits.