Metabolomic Analysis Reveals Structural Diversity of Pectic Polysaccharides From Prunus persica (L.) Batsch and Their Relationship With Purees Characteristics

To clarify how pectin heterogeneity relates to puree quality, this study investigated associations among pectin fractions, metabolite profiles, and physicochemical properties of peach purees from 20 cultivars with distinct viscosity, turbidity, and colour. Metabolomic analysis showed that sugars, organic acids, and phenolic compounds were closely associated with the yield of chelator-soluble pectin (CSP), indicating coordinated variation between metabolite profiles and structurally integrated pectin fractions across cultivars. CSP yield was further related to resistance to deformation, as reflected by yield stress. In contrast, rheological behaviour after yielding was more strongly associated with water-soluble pectin (WSP), whose yield and structural features were linked to viscosity, viscoelastic balance, and flow behaviour. Phenolic compounds such as taxifolin and phlorizin chalcone were associated with puree colour. Collectively, these results establish an applied evaluation framework linking metabolite variation, pectin fraction distribution, and cultivar-dependent quality traits. By connecting micro-biochemical compositions (metabolite profiles and pectin fractions) with macroscopic processing-related properties, this framework provides insights into cell wall-related characteristics relevant to peach puree quality and processing performance.