Genetic and hormonal controls underpin peach fruit coloration: new insights into pigment regulation

Recent research has shed light on the genetic and hormonal factors influencing peach skin coloration, revealing how specific genes respond to environmental cues to produce vibrant red hues. Anthocyanins, pigments responsible for red, purple, and blue shades in many fruits and vegetables, are crucial for both visual appeal and health benefits. In peaches, anthocyanin content varies based on cultivar, tissue type, and storage conditions. For instance, cold storage can induce red coloration in the outer flesh of certain peach varieties, but this response differs among cultivars. While the genes directly involved in anthocyanin synthesis are well-characterized, the upstream regulatory mechanisms—particularly how environmental factors and hormones influence these genes—are less understood. To address this, a team from Zhejiang University and the New Zealand Institute for Plant & Food Research conducted a comprehensive study, published on July 30, 2024, in Horticulture Research (DOI: 10.1093/hr/uhae212), to explore these regulatory networks. Their findings demonstrate that two genes, PpBBX32 and PpZAT5, play pivotal roles in controlling the expression of PpMYB10.1, a key transcription fa...