Augmented analysis of sensorial and targeted volatile organic compound data from cold-stored peach (‘Sagittaria’) to identify markers for fruit quality

Peaches (Prunus persica L. Batsch) are appreciated for their distinctive aroma, and e.g. sweetness, color, and texture, which vary across different cultivars. Peaches are produced commercially in warmer temperate regions such as southern Europe, and exported to northern Europe. But being perishable fruits, they are transported cooled to delay ripening and spoilage. However long periods of cold storage can result in chilling injury and loss of quality. Here we assessed effects of cold storage on peach fruit of cultivar ‘Sagittaria’ through the analysis of the volatilome combined with sensorial evaluation. Fifteen VOCs were sufficient to discriminate time points of storage. Specifically, 1-methyl-3-propylcyclohexane, and cyclododecanemethanol were detected only at harvest while diacetyl sulphide increased dramatically after five days of cold storage. A multi-trait analysis of VOC and sensory data showed correlations between VOCs and flavour traits, specifically, one VOC clustered with sweetness, fruitiness, juiciness and harmony, and four VOCs were positively associated with bitterness and astringency. These data are of potential use to peach breeders for improving cold storage resilience in relation to sensory changes, and could form the basis for markers of use in assessing fruit quality through the supply chain.