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

An apparent trend of volatile change was observed that JC exhibited distinct differences in volatiles compared to ZYP9 and ZY8, indicated ZYP9 and ZY8 shared a degree of similarity.

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Compared with the control group, SSC initially decreased at the first day of storage, then increased, followed by a gradual decline, while TA showed a trend of early increase followed by reduction, which isconsistent with previous studies ( Brizzolara et al., 2018 ; Liu et al., 2022a ).

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