Yan Chen

Author    Correspondence author
Plant Gene and Trait, 2026, Vol. 17, No.   
Received: 01 Jan., 1970    Accepted: 01 Jan., 1970    Published: 29 Apr., 2026

This review summarizes the composition, variation patterns, and evaluation methods of fruit quality traits in peach (Prunus persica) under different cultivation conditions. Peach fruit quality is multidimensional, encompassing external, internal, and nutritional attributes, among which sugar–acid composition, texture, and aroma are key determinants of eating quality. Environmental factors (light, temperature, and water) and cultivation practices (fertilization, pruning, crop load regulation, etc.) significantly regulate fruit quality by influencing metabolic processes and interacting with genotype. In terms of evaluation methods, traditional physicochemical and sensory assessments remain fundamental, while modern chromatographic, spectroscopic, and non-destructive techniques (e.g., Vis/NIR and hyperspectral imaging) enable rapid and accurate quality evaluation. Meanwhile, multi-index comprehensive evaluation models (such as PCA and AHP) improve the scientific robustness and practical applicability of quality assessment. Future research should focus on integrating multi-omics and intelligent detection technologies, promoting standardized evaluation systems and precision regulation to achieve stable improvement of peach fruit quality.