Effect of different storage times on aroma components of "cangfangzaosheng" peach fruit after harvest

The cangfangzaosheng peach cultivar aroma compoenents were extracted and analysed by SPME combined with GC-MS during different storage times after harvest, 37 aroma components were identified exactly. The esters, a lcohols and aldehydes changed irregularly during different storage times, while the change of alkanes was not obvious. The relative content of major aroma components, Enol and olefine aldehyde, reached maximum during 2 to 4 days after harvest. This study will provide scientific data for developing and using of cangfangzaosheng peach fruit.