Anthocyanins， which are natural pigments and serve as important natural antioxidants scavenging free radicals， are rich in a variety of compounds that are important in health care. Anthocyanins affect the ripening， taste and color of fruits and vegetables， and prevent plants from abiotic and biotic stresses. Therefore， optimizing anthocyanin content is regarded as the breeding goal in many horticultural crops. As the secondary ethylene signaling transcription factors， ethylene response factors （ERFs） respond to plant hormone signaling and can result in feedback regulation， and these genes are known to modulate the process of ethylene regulating anthocyanin biosynthesis via various mechanisms. In terms of the molecular mode， ERFs in regulation of anthocyanin biosynthesis rely on the physical interaction with transcription factors， activating transcription factors， forming regulatory complexes with MBW or directly activating structural gene promoters. This study aims to provide a theoretical basis for further elucidating the mechanism of ERF regulating anthocyanin biosynthesis， and to explore the relationship between the rapid accumulation of anthocyanins and the increase of ethylene release in fruits and vegetables at the late ripening stage.