Li Xiaoying, Li Gang, Wang Haijing, Liu Chunsheng, Rong Chunrui, Song Fuhang, Chen Caixia, Wu Junkai
College of Horticultural Science and Technology, Hebei Normal University of Science and Technology; Hebei Key Laboratory of Horticultural Germplasm Excavation and Innovative Utilization, Qinhuangdao, Hebei, 066004, China.
Key Laboratory of Geriatric Nutrition and Health, Ministry of Education of China; School of Light Industry Science and Engineering, Beijing Technology and Business University, Beijing 100048, China.
Food Chem X. 2025 May 15;28:102554. doi: 10.1016/j.fochx.2025.102554. eCollection 2025 May.
The changes in volatiles during postharvest storage of three peach cultivars (JC, ZYP9 and ZY8) were tracked under two temperature conditions (25 °C and 4 °C). Overall volatile content significantly decreased during storage over time, specifically with a marked decrease in ester levels, while the relative proportions of alcohols, aldehydes, and ketones increased during cold storage. These changes in volatile composition revealed three distinct storage stages across the cultivars, with the middle stage marking a critical turning point in volatile flavor quality. Among the cultivars, ZYP9 and ZY8 exhibited better adaptability to cold storage than JC. The reduction in key esters, coupled with the increase in alcohols and aldehydes, led to altered aroma profiles and the development of off-flavors in cold-stored peaches. Overall, this study provides valuable insights into the dynamic changes in flavor volatiles during postharvest storage and contribute to a deeper understanding of aroma quality in stored peaches.
在两种温度条件（25℃和4℃）下，追踪了三个桃品种（JC、ZYP9和ZY8）采后贮藏期间挥发性成分的变化。随着贮藏时间的延长，挥发性成分的总体含量显著下降，尤其是酯类含量明显降低，而在冷藏期间醇类、醛类和酮类的相对比例增加。挥发性成分的这些变化揭示了不同品种的三个不同贮藏阶段，中间阶段是挥发性风味品质的关键转折点。在这些品种中，ZYP9和ZY8比JC表现出更好的冷藏适应性。关键酯类的减少，加上醇类和醛类的增加，导致冷藏桃子的香气特征改变并产生异味。总体而言，本研究为采后贮藏期间风味挥发性成分的动态变化提供了有价值的见解，并有助于更深入地了解贮藏桃子的香气品质。
