Advances in understanding of the mechanisms regulating anthocyanin accumulation in peach

• Genes contributed to anthocyanin accumulation in peach have been reviewed • Anthocyanin accumulation is coregulated by different transcription factors • Anthocyanin accumulation is affected by various internal and external factors Anthocyanins are characteristic pigments determining the color of peach fruit as well as affecting fruit health benefits, and influence consumer preferences. The accumulation of anthocyanin in peach fruit is regulated by a variety of factors, including transcriptional regulation, plant hormones and sugars, as well as environmental factors such as light and temperature. Here we summarize the advances in the understanding of the roles and the underlying mechanisms of these factors in regulating anthocyanin accumulation in peach with a reference of other Prunus fruits. In addition, we provide future perspectives for anthocyanin research in peach, with the aim to offer a theoretical reference for improving fruit quality via breeding, cultivation and postharvest practices.