@article{YAN2026, 
author = {Shaobin YAN and Rui GUO and Ping ZHOU and Yanjuan LIN and Danrong ZHOU},
title = {Effect of Bagging on the Contents of Sugar, Free Fatty Acids, and Volatile Compounds in Peach Fruit},
year = {2026},
journal = {Food Science},
volume = {47},
number = {6},
pages = {242-252},
keywords = {peach, bagging, gas chromatography-tandem mass spectrometry, quality, volatile compounds},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20251015-088},
doi = {10.7506/spkx1002-6630-20251015-088},
abstract = {To investigate the effect of bagging on the fruit quality of ‘Honghuayingzui’ peach, gas chromatography-tandem mass spectrometry (GC-MS/MS) was used to analyze the metabolite profiles of bagged and unbagged peach fruits. The results showed a total of 634 metabolites were identified, including 11 sugars, 33 free fatty acids, and 590 volatile compounds. Among these, 107 significantly differential metabolites were identified, including 59 up-regulated substances and 48 down-regulated substances. Compared with the non-bagged group, the bagged fruit exhibited improved appearance quality and significantly reduced contents of sorbitol and oleic acid (P < 0.05). Additionally, the bagged fruit had a greater diversity of volatile compounds, with a weakened green aroma but enhanced floral, fruity and sweet aromas. However, no significant differences (P > 0.05) were observed in sweetness, total sugar, total free fatty acid, or total volatile compound contents. This study provides an important theoretical basis for improving the quality of bagged peach fruit.}
}