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    Honey peach (Prunus persica (L.) Batsch) is a climacteric fruit with short storage period. Generally, the low temperature storage (LTS) technology is implemented to lessen aroma loss and keep the quality. However, the LTS procedure brings about cold stress issues and affects the aroma metabolism. It is essential to unravel the primary aroma and the corresponding metabolism mechanism through key proteins under abiotic stress. In this study, the primary components were characterized under LTS at 1 °C during 0 to 40 days. Furthermore, the proteomics analysis was performed to acquire differentially expressed proteins to clarify the underlying metabolism mechanisms of the primary aroma and potential proteins. As a result, four proteins were considered as potential key proteins that associated with fatty acid and amino acid metabolism under cold stress. Additionally, this study provides theoretical cornerstones for regulating and improving the quality of honey peach. Copyright © 2022 Elsevier Ltd. All rights reserved.


    Qianqian Li, Shupeng Yang, Rong Zhang, Shuyan Liu, Chaoyang Zhang, Yi Li, Jianxun Li. Characterization of honey peach (Prunus persica (L.) Batsch) aroma variation and unraveling the potential aroma metabolism mechanism through proteomics analysis under abiotic stress. Food chemistry. 2022 Aug 30;386:132720

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    PMID: 35339764

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