Characterization of volatile flavor profiles in three peach cultivars during postharvest storage at various temperatures using HS-SPME-GC–MS

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. • Tracked the dynamic changes of volatile profiles in 3 peaches postharvest. • Flavor volatiles significantly decreased within first 7 days storage. • Three distinct stages in volatile changes and a turning point in aroma deterioration were observed. • Explained the mechanisms of flavor loss and off-flavor happens in stored peaches.