Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review
Peach (<i>Prunus persica</i> (L.) Batsch) is valued for its flavor, nutrition, and economic importance, yet as a climacteric fruit, it undergoes rapid postharvest senescence due to respiratory surges and ethylene production, leading to flavor loss and reduced marketability. Recent advanc...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-04-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/14/9/1310 |
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| author | Qiaoping Qin Lili Wang Qiankun Wang Rongshang Wang Chunxi Li Yongjin Qiao Hongru Liu |
| author_facet | Qiaoping Qin Lili Wang Qiankun Wang Rongshang Wang Chunxi Li Yongjin Qiao Hongru Liu |
| author_sort | Qiaoping Qin |
| collection | DOAJ |
| description | Peach (<i>Prunus persica</i> (L.) Batsch) is valued for its flavor, nutrition, and economic importance, yet as a climacteric fruit, it undergoes rapid postharvest senescence due to respiratory surges and ethylene production, leading to flavor loss and reduced marketability. Recent advances in postharvest physiology, including ethylene regulation, metabolic analysis, and advanced packaging, have improved preservation. Compared with traditional methods, emerging technologies, such as nanotechnology-based coatings and intelligent packaging systems, offer environmentally friendly and highly effective solutions but face high costs, technical barriers, and other constraints. This review examines changes in key flavor components—amino acids, phenolic compounds, sugars, organic acids, and volatile organic compounds (VOCs)—during ripening and senescence. It evaluates physical, chemical, and biotechnological preservation methods for maintaining quality. For instance, 1-MCP extends shelf life but may reduce aroma, underscoring the need for optimized protocols. Emerging trends, including biocontrol agents and smart packaging, provide a foundation for enhancing peach storage, transportation, and marketability. |
| format | Article |
| id | doaj-art-21e150eff72940fea6edf6446fcfa135 |
| institution | Kabale University |
| issn | 2223-7747 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj-art-21e150eff72940fea6edf6446fcfa1352025-08-20T03:53:01ZengMDPI AGPlants2223-77472025-04-01149131010.3390/plants14091310Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive ReviewQiaoping Qin0Lili Wang1Qiankun Wang2Rongshang Wang3Chunxi Li4Yongjin Qiao5Hongru Liu6College of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, ChinaCollege of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, ChinaCrop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai 201403, ChinaCollege of Ecological Technology and Engineering, Shanghai Institute of Technology, Shanghai 201418, ChinaInstitute of Shanghai Peach Research, NO.897, Jiangang Village, Laogang Town, Pudong New District, Shanghai 200120, ChinaCrop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai 201403, ChinaCrop Breeding & Cultivation Research Institute, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Fengxian District, Shanghai 201403, ChinaPeach (<i>Prunus persica</i> (L.) Batsch) is valued for its flavor, nutrition, and economic importance, yet as a climacteric fruit, it undergoes rapid postharvest senescence due to respiratory surges and ethylene production, leading to flavor loss and reduced marketability. Recent advances in postharvest physiology, including ethylene regulation, metabolic analysis, and advanced packaging, have improved preservation. Compared with traditional methods, emerging technologies, such as nanotechnology-based coatings and intelligent packaging systems, offer environmentally friendly and highly effective solutions but face high costs, technical barriers, and other constraints. This review examines changes in key flavor components—amino acids, phenolic compounds, sugars, organic acids, and volatile organic compounds (VOCs)—during ripening and senescence. It evaluates physical, chemical, and biotechnological preservation methods for maintaining quality. For instance, 1-MCP extends shelf life but may reduce aroma, underscoring the need for optimized protocols. Emerging trends, including biocontrol agents and smart packaging, provide a foundation for enhancing peach storage, transportation, and marketability.https://www.mdpi.com/2223-7747/14/9/1310peachespreservation technologyaroma flavorregulationintelligent packaging |
| spellingShingle | Qiaoping Qin Lili Wang Qiankun Wang Rongshang Wang Chunxi Li Yongjin Qiao Hongru Liu Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review Plants peaches preservation technology aroma flavor regulation intelligent packaging |
| title | Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review |
| title_full | Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review |
| title_fullStr | Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review |
| title_full_unstemmed | Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review |
| title_short | Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review |
| title_sort | postharvest flavor quality changes and preservation strategies for peach fruits a comprehensive review |
| topic | peaches preservation technology aroma flavor regulation intelligent packaging |
| url | https://www.mdpi.com/2223-7747/14/9/1310 |
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