Storage temperature modulates fruit quality, volatile compound profiles, and primary metabolite dynamics in ‘Shijizhixing’ peach
Yunxiao Feng, Nan Zhang, Jingang He, Yudou Cheng, Junfeng Guan · 2026
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Description
Yunxiao Feng and colleagues study how storage temperature shapes peach quality and scent in a 2026 report. Fruit of the Shijizhixing type were kept at 0, 10, and 20 degrees. The team tracked firmness, juice, decay, wall softening chemicals, aroma compounds, and primary metabolites over storage.
Cold storage at 0 degrees best held peel brightness, firmness, and juice while limiting decay in the reported results. Warmer storage sped softening and shifted wall pectins toward soluble forms. Gas checks found 29 aroma compounds. Green aldehydes led at harvest, while fruity esters and lactones built up in warm storage. Fat-derived metabolites tracked closely with fruity scent making. Temperature thus steers both texture loss and aroma gain.
Catalog record
| CREATOR | Yunxiao Feng, Nan Zhang, Jingang He, Yudou Cheng, Junfeng Guan |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 46007 |
| LICENSE | https://creativecommons.org/licenses/by/4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |