关键词: 桃果实, 香气, 生物合成, 调控

Abstract:

In recent years, the aroma has caught wide attention as an important indicator for the flavor quality of peach fruits.
Over 100 kinds of volatile aroma components have been identified from peach fruits. The aroma volatiles in peach fruits are
affected by genetic factors and external environment. The key enzymes regulating the biosynthesis of aroma components
have been demonstrated. Since the composition of aroma volatiles in peach fruits and their contributions to peach flavor
have been reported, the major aroma volatiles and key enzymes involved in their biosynthesis in peach fruits are reviewed in
this paper. The effects of preharvest and postharvest conditions such as maturity, variety, storage conditions and cultivation
management measures on aroma components and contents are discussed. Finally, some issues concerning the aroma
metabolism of peach fruits are also analyzed and future research prospects are proposed. In conclusion, we hope this paper
could provide references for further studies on aroma volatile components in peach fruits.

Key words: peach fruit, aroma, biosynthesis, regulation