Cinnamon essential oil vapor alleviates the reduction of aroma-related volatiles in cold-stored “Feicheng” peach using HS-GC-IMS

“Feicheng” peach is popular for its unique aroma, but defect of being highly sensitive to chilling injury (CI) often leads aroma loss and internal browning. Essential oils (EOs) are used enhance the antioxidant capacity plants fruits, as well trigger their defense against biotic/abiotic stresses. This study aimed examine effect cinnamon essential oil (CEO) vapor treatment on quality fruit during cold storage using HS-GC-IMS. The results showed that 50 μL/L CEO reduced severity browning (IB) in peaches at stage 7 ~ 21 d refrigeration (Significantly, L * value was higher IB index lower than control, p < 0.05). Meanwhile, evident reduction or content caused by CI restored a level control ( Furthermore, promoted release aroma-related volatiles evidenced more propyl acetate, dimer amyl isoamyl butyl acetate detected harvest day no-treated group after plus 2 shelf life. Genes PpLOX1 , PpLOX2 PpHPL1 PpADH1 associated with volatile biosynthesis revealed transcript abundance fruits treated Overall, our demonstrated phase may be beneficial alleviate deterioration flesh color CI, which lays theoretical reference maintaining postharvest fruits.