Researchers studied how sugar and acid levels change in peaches as they grow. They looked at 21 different peach varieties and found that sucrose levels increase steadily before a sharp rise close to maturity. Citrate levels start high but drop quickly after the flowers bloom. Fructose, glucose, sorbitol, malate, and quinate levels didn't show clear patterns. Sucrose levels were linked to fruit size, while fructose and glucose levels were related in most varieties. Sweeter peaches with higher sugar and lower acid levels tasted better.