“Hanguang” apple was used to determine the pigment, sugar, acid and hormone during fruit maturation. Results showed that anthocyanin formation has a correlation with soluble sugar content, both increased radically from 7th to 17th in September. Chlorophyll dissimilated before anthocyanin formation. Fruit coloring and maturation were controlled by hormone. ZR content decreased while ABA content increased during fruit maturation. As a result, ethylene was induced to accumulate, which devoted to fruit coloring and maturation.