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Article|19 Feb 2022|OPEN
Multi-omics approaches identify a key gene, PpTST1, for organic acid accumulation in peach
Qi Wang1,2 ,† , Ke Cao1 ,† , Lailiang Cheng3 , Yong Li1 , Jian Guo1 , Xuanwen Yang1 , Jiao Wang1 , Irshad Ahmad Khan1 , Gengrui Zhu1 , Weichao Fang1 , Changwen Chen1 , Xinwei Wang1 , Jinlong Wu1 and Qiang Xu2 , , Lirong Wang,1 ,
1Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China
2College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, China
3Horticulture Section, School of Integrative Plant Science, Cornell University, Ithaca, NY 14853, USA
*Corresponding author. E-mail:,
Both authors contributed equally to the study.

Horticulture Research 9,
Article number: uhac026 (2022)
Views: 192

Received: 13 Feb 2021
Accepted: 25 Dec 2021
Published online: 19 Feb 2022


Organic acid content in fruit is an important determinant of peach organoleptic quality, and undergoes considerable variations during development and maturation. However, its molecular mechanism remains largely unclear. In this study, an integrative approach of genome-wide association studies and comparative transcriptome analysis was applied to identify candidate genes involved in organic acid accumulation in peach. A key gene, PpTST1, encoding tonoplast sugar transporter, was identified and the genotype of PpTST1 with a single-base transversion (G1584T) in the third exon that leads to a single amino acid substitution (Q528H) was associated with a low level of organic acid content in peach. Overexpression of PpTST1His resulted in reduced organic acid content along with increased sugar content both in peach and tomato fruits, suggesting its dual function in sugar accumulation and organic acid content reduction. Two V-type proton ATPases interacted with PpTST1 in a yeast two-hybrid assay. In addition, the G1584T transversion appeared and gradually accumulated during domestication and improvement, which indicated that PpTST1 was under selection. The identification and characterization of PpTST1 would facilitate the improvement of peach fruit quality.