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Published on: June 16, 2020
Chemical characterization and associations with climatic factors in Pinggu peach: A protected geographical indication
Yuyang Guo1, Jingze Cao1, Wenjie Yu1
1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education & Beijing Technology and Business University, Beijing 100048, China; China Meteorological Administration-Beijing Technology and Business University Joint Research Centre of Climate Quality of Agricultural Products, Beijing 100048, China.
Abstract:
Pinggu peach (PGP) is a Protected Geographical Indication (PGI) product in China, and this study characterizes its physicochemical properties, metabolites, and volatile compounds across production sites within the PGI region. High-performance liquid chromatography mass spectrometry (HPLC-MS) analysis showed that PGP is rich in phenolic compounds, particularly flavonoids and anthocyanins. Gas chromatograph mass spectrometry (GC-MS) analysis revealed that volatile compounds were dominated by esters and alcohols, contributing floral, fruity, and herbaceous aroma characteristics. Correlation analyses explored associations between the chemical traits of PGP and meteorological and soil variables during the ripening period. Moderately low temperatures were associated with higher levels of phenolic compounds, and PpLOX1 transcript levels covaried with climatic variables and the accumulation of LOX-derived volatile compounds. In addition, soil total potassium content was positively correlated with soluble solids content. Overall, this research provides a basis for understanding how PGP quality is related to climatic and soil conditions.
