Cold temperature is a common method to store peach after harvest. While long-term cold storage leads to the occurrence of chilling injury and loss of volatile organic compounds (VOCs) after transferring peach to shelf life. Nitric oxide (NO) treatment has been proven to alleviate peach chilling injury. However, the effect of NO treatment on peach VOCs during cold storage plus shelf life is still unknown. In this study, 10 μL/L NO was used to fumigate peach before 4 °C cold storage. After cold storage for 21 days, peach were transferred to 20 °C for 3 days to simulate shelf life. Results showed that NO treatment promoted the emission of main VOCs including C6 aldehydes, C6 alcohols, straight-chain esters and lactones after cold storage, supported by the changes of fatty acids and genes expression of PpFADs, PpLOXs, PpHPL, PpADH, PpAATs and PpACXs. Besides, NO also alleviated the occurrence of chilling injury and promoted the recovery of respiration rate and ethylene production during shelf life. In conclusion, treatment with NO effectively prevented the loss of VOCs when transferring peach from cold temperature to shelf life in ‘Xiahui 6’ peach and the possible mechanisms were discussed.

低温是收获后储存桃子的常用方法。将桃子保存后，长期冷藏会导致冻害和挥发性有机化合物（VOC）的损失。一氧化氮（NO）处理已被证明可减轻桃子的冷害。然而，在冷藏和保质期内，NO处理对桃VOC的影响仍然未知。在这项研究中，在4°C冷藏之前，使用10μL/ L NO熏蒸桃子。冷藏21天后，将桃子转移到20°C 3天以模拟保质期。结果表明，NO处理促进了冷藏后主要VOC的排放，包括C6醛，C6醇，直链酯和内酯，这受到脂肪酸和PpFADs基因表达的改变的支持，PpLOX，PpHPL，PpADH，PpAAT和PpACX。此外，NO还减轻了冷害的发生，并促进了保质期内呼吸速率和乙烯产量的恢复。综上所述，在“下回6号”桃中，NO处理可有效防止桃子从低温转移到保质期时VOC的流失，并探讨了可能的机理。