The effects of chilling (4 ° C) and non-chilling (12 ° C) temperatures on storage quality and flavor development of yellow peach fruit

文献类型： 外文期刊

第一作者： Wang, Lufan

作者： Wang, Lufan;Zhang, Shiying;Shen, Shuling;Zheng, Xiaolin;Huan, Chen;Ye, Zhengwen;Zhou, Huijuan

作者机构：

关键词： Bitterness-related compounds; Electronic tongue and nose analyses; Flavor development; Fruit quality; Storage temperatures; Yellow peach

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 139 卷

页码：

收录情况： SCI

摘要： This study investigated the effects of storage temperatures (4 degrees C and 12 degrees C) on fruit quality and flavor development in 'Jinxiu' yellow peach through analysis of physiological parameters, textural properties, sugar and acid content, as well as flavor characteristic. The results indicated that storing peaches at 12 degrees C, a non-chilling temperature, maintained normal fruit ripening and flavor development while preventing chilling injury (CI) symptoms. In contrast, although storing at 4 degrees C effectively delayed fruit softening, it potentially induced CI and abnormal flavor changes, notably an increase in bitterness during the late storage period and the following shelf life. Electronic tongue analysis revealed that fruit stored at 12 degrees C exhibited a higher sourness and umami taste, while those stored at 4 degrees C maintained higher sweetness but increased bitterness. Further metabolite analysis revealed that the accumulation of certain bitterness-related compounds (such as 3,5,6,7,8,3 ',4 '-heptamethoxy- flavone, coumaroyl quinic acid, gardenoside, sweroside, and octopine) under 4 degrees C storage conditions might be the primary cause of increased fruit bitterness. This research provides insights into the potential interaction between storage temperature and key fruit quality parameters. The findings offer guidance for postharvest management strategies aimed at maintaining optimal fruit quality and consumer acceptance.

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