Abstract Organoleptic properties play a pivotal role in determining peach fruit quality, affecting both consumers’ and market acceptance. In spite of a narrow genetic diversity, peach [Prunus persica L. (Batsch.)] has a remarkable range of fruit taste, mainly driven by the relative amount of sugars and acids. Characterization and exploitation of such variability is a major objective of fruit-quality orientated breeding programmes. In this study, a peach collection of 201 accessions was dissected for important fruit quality traits, with a particular focus on acidity and organic acids content. Fruit acidity was titrated and ten organic acids (oxalate, cis-aconitate, citrate, tartrate, galacturonate, malate, quinate, succinate, shikimate and fumarate) were detected through HPLC and UHPLC-MS. Malate and citrate are the most abundant accounting for the 62 % and the 22.6 % of total organic acids, respectively, and suggesting their largest contribution to the overall peaches acidity. Results reveal also a genotype-dependent contribution of specific organic acids and a low seasonality-effect on peach acidity and organic acid patterns. Collectively, this work provides an overview of the phenotypic variation associated with organic-acid related traits useful for supporting the ongoing breeding works.

中文翻译：

---

大型桃种质资源中有机酸含量和特征的果实品质性状表征

摘要 感官特性在决定桃果实质量方面起着关键作用，影响消费者和市场的接受度。尽管遗传多样性很窄，桃 [Prunus persica L. (Batsch.)] 的果实味道范围很广，主要是由糖和酸的相对含量决定的。对这种变异性的表征和利用是以水果质量为导向的育种计划的主要目标。在这项研究中，针对重要的果实品质性状分析了 201 份桃收集，特别关注酸度和有机酸含量。对水果酸度进行滴定，并通过 HPLC 和 UHPLC-MS 检测十种有机酸（草酸、顺乌头酸、柠檬酸、酒石酸、半乳糖醛酸、苹果酸、奎尼酸、琥珀酸、莽草酸和富马酸）。苹果酸盐和柠檬酸盐含量最高，分别占总有机酸的 62% 和 22.6%，表明它们对桃子整体酸度的贡献最大。结果还揭示了特定有机酸的基因型依赖性贡献以及对桃子酸度和有机酸模式的低季节性影响。总的来说，这项工作概述了与有机酸相关性状相关的表型变异，有助于支持正在进行的育种工作。