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| Main Authors: | , , , , , , |
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| Format: | Artículo Open Access |
| Published: |
Wiley
2025
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| Subjects: | |
| Online Access: | https://onlinelibrary.wiley.com/doi/10.1111/ppl.70710 |
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Table of Contents:
- Effects of 5‐Aminolevulinic Acid Treatment on Fruit Quality and Peel Coloration in Hawksbill Peach Ziyu Yao Jiarui Zheng Weiwei Zhang Feng Xu Xiaoyan Yang Chongjian Ma Jiabao Ye Physiologia Plantarum ABSTRACT The commercial value of hawksbill peach ( Prunus persica L.) fruits depends on intrinsic quality traits (soluble solids, acidity, nutrients) and external pigmentation, but metabolic regulation of post‐pollination fruit development remains poorly understood. This study investigated whether 5‐aminolevulinic acid (ALA) could enhance peach fruit quality by modulating anthocyanin biosynthesis and nutrient accumulation. Exogenous ALA was applied to fruits at different concentrations, followed by quantification of anthocyanin pathway genes, transcription factors, and quality parameters (soluble sugars, titratable acidity, vitamin C). Optimal ALA treatment upregulated anthocyanin genes (2.1–5.3‐fold) and transcription factors, resulting in significantly deeper peel pigmentation. Concurrently, it increased soluble sugars by 18.7%, vitamin C by 24.3%, and maintained balanced titratable acidity. These findings suggest that ALA has significant potential for application in improving hawksbill peach fruit quality and promoting peel coloration. Our results offer insights that could contribute to the development of peach fruit quality control technologies. 10.1111/ppl.70710 http://onlinelibrary.wiley.com/termsAndConditions#vor