Abstract: In order to discover the variation regularity of main sugar and organic acid during fruit development of peach, fruits of each developmental stage of 21 varieties were used to measure sucrose, glucose, fructose, sorbitol, malate, citrate and quinate wing HPLC. Similar regularities of sucrose were found in dfrferent varieties, as steady or small growth in early stage, continued with a sharp growth 30 to 50 d before fruit mature. Small decrease was happened in some varieties 10 d before harvest. Similar regularities ofcitrate were also found in dfrferent varieties, as high content in early stage, and a sharp decrease 10 to 30 d after flower, continued with contant low content, then a small growth, content of citrate decrease before harvest in most varieties. No distinct variation regularities were found in fructose, glucose, sorbitol, malate and quinate. During fruit developing, significant conelation between sucrose and fruit size, fructose and glucose were found in all 21 and 20 varieties, respectively. Flavors of matured fruit were significant positive conelated with sir crose, pH and sugar/ acid at 0.O1 level, and signfricantly positive conelated with total sugar at 0.O5 level. Flavors of matured fruit were signfricantly negative conelated with titratable acid, malate and total acid at 0.O1 level.

Key words: Prunus persica, Fruit development, Sugar, Organic acid

CLC Number: 

• S662.01