Molecular Investigations of Peach Post-Harvest Ripening Processes and VOC Biosynthesis Pathways: A Review Focused on Integrated Genomic, Transcriptomic, and Metabolomic Approaches

Abstract

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Aroma of peach fruit: a review on aroma volatile compounds and underlying regulatory mechanisms

“…Nearly 2000 volatile compounds have been identified in plant species from more than 90 families, with around 700 aroma compounds detected in fruits and vegetables (Song & Forney, 2008; Qualley & Dudareva, 2009; Hui et al ., 2010; Kemprai et al ., 2020). Peach fruit, in particular, contains approximately 100 different aroma substances (Wang et al ., 2010; Sánchez et al ., 2012; Xi et al ., 2013; Muto et al ., 2020; Sirangelo et al ., 2022), including aldehydes, alcohols, esters, terpenoids, ketones, lactones, and C13 norisoprenoids. Among these, aldehydes, alcohols, esters, lactones, and terpenoids are the primary constituents contributing to peach aroma (Table 1, Fig.…”

“…Fruit aroma is a group of secondary metabolites produced during fruit development, ripening and storage, and exhibits a strong association with variety, management, and post‐harvest conditions (Muto et al ., 2020; Bora et al ., 2021; Sirangelo et al ., 2022). The synthesis of fruit aroma volatiles, including their content and composition, is a complex and precisely regulated process (Defilippi et al ., 2009;).…”