Pistacia chinensis leaves change color in autumn due to pigment changes. Salicylic acid and sucrose were sprayed on the leaves to see their effects. Salicylic acid at 0.07 g/L increased chlorophyll content. Salicylic acid at 0.14 g/L and sucrose at 6 g/L boosted carotenoid synthesis. Salicylic acid at 0.07 g/L and sucrose at 15 g/L or 30 g/L increased anthocyanin levels. Soluble sugar and protein levels were linked to anthocyanin and chlorophyll content. In conclusion, salicylic acid and sucrose can impact pigment levels in Pistacia chinensis leaves.