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The loss of aroma volatiles can significantly reduce the economic value of postharvest flat peach during cold storage. In this study, the mechanism of NO fumigation regulating the aroma volatiles during cold storage at 1 ± 0.5 °C was investigated. The possible effects of NO on storage quality, VOCs, enzyme activity related to the fatty acid metabolism pathway, and the level of fatty acids and amino acids in fruit were analyzed. The results indicated that treatment with 10 μL L−1 NO maintained higher VC, firmness, SSC, TA, and restrained increase of MDA as well as the rotting rate. 10 μL L−1 NO treatment significantly supported a higher abundance of aldehydes before day 18 and encouraged the production of esters after day 18 of fruit under cold storage, which was associated with higher activity of ADH, AAT, HPL and LOX after day 18.10 μL L−1 NO treatment led to higher content of unsaturated acids, including OA, LA before day 18 and maintained higher content of LeA during the whole cold storage. According to these findings, 10 μL L−1 NO treatment may be a viable strategy to preserve the main aromatic volatiles and extend the shelf life of flat peaches. • NO treated fruit maintained more abundant of aldehydes in early cold storage. • NO treated fruit promoted the production of esters in late cold storage. • NO treated fruit maintained high linalool and theaspirane in early cold storage. • NO treated regulated the pathway of volatile metabolism of terpenes. • NO treated inhibited the content of amino acids during the whole storage. [ABSTRACT FROM AUTHOR]

The aim of this study was to investigate the aroma and sensory profiles of various types of peaches ( Prunus persica L. Batsch.). Forty-three commercial cultivars comprising peaches, flat peaches, nectarines, and canning peaches (pavías) were grown over two consecutive harvest years. Fruits were assessed for chemical aroma and sensory profiles. Chemical aroma profile was obtained by proton transfer reaction-mass spectrometry (PTR-MS) and spectral masses were tentatively identified with PTR-Time of Flight-MS (PTR-Tof-MS). Sensory analysis was performed at commercial maturity considering seven aroma/flavor attributes. The four types of peaches showed both distinct chemical aroma and sensory profiles. Flat peaches and canning peaches showed most distinct patterns according to discriminant analysis. The sensory data were related to the volatile compounds by partial least square regression. γ-Hexalactone, γ-octalactone, hotrienol, acetic acid and ethyl acetate correlated positively, and benzeneacetaldehyde, trimethylbenzene and acetaldehyde negatively to the intensities of aroma and ripe fruit sensory scores. [ABSTRACT FROM AUTHOR]