Exogenous GA(3) delays walnut fruit maturation and alters kernel fatty acid composition by modulating genes and hormones during development.

Exogenous GA(3) delays walnut fruit maturation by approximately 7 days and alters kernel fatty acid composition, notably reducing oleic acid and increasing linoleic acid levels.

• Why it matters: Delaying walnut maturation is vital for extending harvest periods and improving kernel quality, addressing the challenge of optimizing fruit development and nutrient composition.
• What they did: Applying 300 mg/L GA(3) during 20-100 DAF, the study examined effects on fruit development, enzyme activities, gene expression, and hormonal dynamics in 'Qingxiang' walnuts, involving detailed biochemical and molecular analyses.
• The result: GA(3) treatment effectively delays maturation, modifies enzyme activities and gene expression related to fatty acids, and influences hormonal balances, enabling better harvest management and kernel quality enhancement.