Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review

Peach (Prunus persica (L.) Batsch) is valued for its flavor, nutrition, and economic importance, yet as a climacteric fruit, it undergoes rapid postharvest senescence due to respiratory surges and ethylene production, leading to flavor loss and reduced marketability. Recent advances in postharvest physiology, including ethylene regulation, metabolic analysis, and advanced packaging, have improved preservation. Compared with traditional methods, emerging technologies, such as nanotechnology-based coatings and intelligent packaging systems, offer environmentally friendly and highly effective solutions but face high costs, technical barriers, and other constraints. This review examines changes in key flavor components-amino acids, phenolic compounds, sugars, organic acids, and volatile organic compounds (VOCs)-during ripening and senescence. It evaluates physical, chemical, and biotechnological preservation methods for maintaining quality. For instance, 1-MCP extends shelf life but may reduce aroma, underscoring the need for optimized protocols. Emerging trends, including biocontrol agents and smart packaging, provide a foundation for enhancing peach storage, transportation, and marketability.