Acidic calcium sulfate improved chilling tolerance and aroma quality by regulating reactive oxygen species metabolism and biosynthesis of volatiles in peaches

Cold storage has been widely used to extend the shelf-life of perishable peaches, yet the chilling injury has resulted in the loss of aroma quality. Acidic Calcium Sulfate (ACS) is a novel preservative with broad antibacterial and preservation properties with high acidity. The peaches treated with optimal concentration of ACS (1000 mg/L) reduced internal flesh browning and CI symptoms with low levels of reactive oxygen species and malondialdehyde. ACS increased the antioxidant enzyme activities of superoxide dismutase, catalase, peroxidase and the ascorbate-glutathione (AsA-GSH) cycle enzymes and improved the accumulation of AsA and GSH. Furthermore, ACS maintained key esters and lactone emissions during shelf life after cold storage. Accordingly, the elevated enzyme activities of lipoxygenase and alcohol acyltransferase as well as the induction of PpLOX1 and PpAAT1 expression levels determined the biosynthesis of the volatiles. In conclusion, ACS alleviated chilling injury and improved flavor quality by enhancing antioxidant capacity and biosynthesis of the volatile in peaches. • Acidic calcium sulfate (ACS) is a novel strategy to alleviate chilling injury of peach fruit. • ACS treatment enhanced the capacity for scavenging ROS in peach fruit. • ACS treatment can regulate the ascorbate-glutathione (AsA-GSH) cycle. • ACS treatment maintained aroma quality of peach fruit.