Effects of Exogenous Application of GA4+7 and NAA on Sugar Accumulation and Related Gene Expression in Peach Fruits During Developing and Ripening Stages

Sweetness is one of the key factors determining peach fruit quality. To better understand the molecular basis of gibberellic acid (GA) and 1-naphthaleneacetic acid (NAA) interference with sugar biosynthesis, a middle-late maturing commercial cultivar, ‘Jinxiu’ yellow peach fruit, was treated with three different concentrations of GA 4+7 and four of NAA. Fruit weight, firmness, total soluble solids, different sugar contents and the expression level of sugar-related genes were evaluated. The results showed that maximum increase in cv. ‘Jinxiu’ peach fruit size and sucrose content was with 1.25 mM GA 4+7 , compared to control fruits and the other treatments during the ripening stages. The sucrose-phosphate synthase gene ( PpSPS 2 ) which had a high level of expression and positive correlation with sucrose content was significantly regulated by 1.25 mM GA 4+7 in the final ripening stages. 0.5 mM NAA treatments significantly reduced the sucrose content and fruit size. Ninety percent of the fruits were deformed or dropped from the trees with treatments of 1 mM NAA and 2 mM NAA in the early development period. The crosstalk of different phytohormones and the related genes will be further investigated to get an insight into the inherent association between hormone control and sugar accumulation.