[1] Akagi T, Hanada T, Yaegaki H, Gradziel T M, Tao R. Genome-wide view of genetic diversity reveals paths of selection and cultivar differentiation in peach domestication. DNA Research, 2016, 23(3): 271-282
[2]王力荣,吴金龙．中国果树种质资源研究与新品种选育70年．园艺学报,2021, 48(4): 749-758Wang L R, Wu J L. Review for the research of fruit tree germplasm and breeding of new varieties in the past seven decades in China. Acta Horticulturae Sinica, 2021, 48(4): 749-758
[3] Schwab W, Davidovich-Rikanati R, Lewinsohn E. Biosynthesis of plant-derived flavor compounds. The Plant Journal, 2008, 54(4): 712-732
[4]席万鹏,郁松林,周志钦．桃果实香气物质生物合成研究进展．园艺学报,2013, 40(9): 1679-1690Xi W P, Yu S L, Zhou Z Q. Advances in aroma compounds biosynthesis of peach fruit. Acta Horticulturae Sinica, 2013, 40(9): 1679-1690
[5] Wei C, Liu H, Cao X, Zhang M, Li X, Chen K, Zhang B. Synthesis of flavour-related linalool is regulated by PpbHLH1 and associated with changes in DNA methylation during peach fruit ripening. Plant Biotechnology Journal, 2021, 19(10): 2082-2096
[6] Mohammed J, Belisle C E, Wang S, Itle R A, Adhikari K, Chavez D J. Volatile profile characterization of commercial peach (Prunus persica) cultivars grown in Georgia, USA. Horticulturae, 2021, 7(12): 516
[7] Wang Y, Yang C, Li S, Yang L, Wang Y, Zhao J, Jiang Q. Volatile characteristics of 50 peaches and nectarines evaluated by HP-SPME with GC-MS. Food Chemistry, 2009, 116(1): 356-364
[8] Braga A, Belo I. Biotechnological production of γ-decalactone, a peach like aroma, by Yarrowia lipolytica. World Journal of Microbiology & Biotechnology, 2016, 32(10): 169
[9] Peng B, Yu M, Zhang B, Xu J, Ma R. Differences in PpAAT1 activity in high- and low-aroma peach varieties affect γ-decalactone production. Plant Physiology, 2020, 182(4): 2065-2080
[10] Bianchi T, Weesepoel Y, Koot A, Iglesias I, Eduardo I, Gratacós-Cubarsí M, Guerrero L, Hortós M, van Ruth S. Investigation of the aroma of commercial peach (Prunus persica L. Batsch) types by Proton Transfer Reaction-Mass Spectrometry (PTR-MS) and sensory analysis. Food Research International, 2017, 99(1): 133-146
[11] Zhang B, Shen J Y, Wei W W, Xi W P, Xu C J, Ferguson I, Chen K. Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit ripening. Journal of Agricultural and Food Chemistry, 2010, 58(10): 6157-6165
[12] Niu Y, Deng J, Xiao Z, Zhu J. Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography-olfactometry, flame photometric detection and molecular sensory science approaches. Food Research International (Ottawa, Ont.), 2021, 147: 110457
[13]陈巍,王力荣,朱更瑞,方伟超,陈昌文,曹珂,张绍铃．基于SSR标记和生物学性状进行桃遗传多样性的比较分析．植物遗传资源学报,2009, 10(1): 86-90,96Chen W, Wang L R, Zhu G R, Fang W C, Chen C W, Cao K, Zhang S L. Comparison of genetic diversity among peach cultivars based on biological traits and SSR markers. Journal of Plant Genetic Resources, 2009, 10(1): 86-90, 96
[14]舒楠,石广丽,张庆田,刘涛,路文鹏．基于SSR分子标记的集安白桃等桃资源遗传多样性分析．特产研究,2020, 42(4): 24-27Shu N, Shi G L, Zhang Q T, Liu T, Lu W P. Genetic diversity analysis of peach in Ji'an based on SSR markers. Special Wild Economic Animal and Plant Research, 2020, 42(4): 24-27
[15]李淼,董晓民,高晓兰,李桂祥,刘伟,张安宁．基于SCoT分子标记的19份黄桃种质遗传多样性分析．果树学报,2021, 38(5): 664-671Li M, Dong X M, Gao X L, Li G X, Liu W, Zhang A N. Genetic relationship analysis of 19 accessions of yellow peach germplasms based on SCoT markers. Journal of Fruit Science, 2021, 38(5): 664-671
[16]柳洪入． UV-B调控桃果实萜类途径香气物质的机制研究．杭州:浙江大学,2017Liu H R. Regulatory mechanism of UV-B irradiation on volatile compounds derived from terpene pathway in peach fruit. Hangzhou: Zhejiang University, 2017
[17]曹香梅．桃果实酯类芳香物质的代谢与调控研究．杭州:浙江大学,2019Cao X M. Metabolism and regulation of volatile esters in peach fruit. Hangzhou: Zhejiang University, 2019
[18] Lai C Q, Teoh S S. An efficient method of HOG feature extraction using selective histogram bin and PCA feature reduction. Advances in Electrical and Computer Engineering, 2016, 16(4):101-108
[19]蔡志翔,沈志军,严娟,宋娟,张妤艳,马瑞娟,俞明亮．中国武夷山脉地区野生毛桃资源收集与初步评价．植物遗传资源学报,2017, 18(5): 874-885Cai Z X, Shen Z J, Yan J, Song J, Zhang Y Y, Ma R J, Yun M L. Collection and primary evaluation of wild peach (Prunus persica (L.) Batsch) resources in Wuyi mountains in China. Journal of Plant Genetic Resources, 2017, 18(5): 874-885
[20]吕正鑫,贺艳群,贾东峰,黄春辉,钟敏,廖光联,朱壹,袁开昌,刘传浩,徐小彪．猕猴桃种质资源表型性状遗传多样性分析．园艺学报,2022, 49(7): 1571-1581Lv Z X, He Y Q, Jia D F, Huang C H, Zhong M, Liao G L, Zhu Y, Yuan K C, Liu C H, Xu X B. Genetic diversity analysis of phenotypic traits for kiwifruit germplasm resources. Acta Horticulturae Sinica, 2022, 49(7): 1571-1581
[21]吴昊,苏万龙,石美娟,薛晓芳,任海燕,王永康,赵爱玲,李登科．枣种质果实性状多样性分析与综合评价．植物遗传资源学报,2022, 23(6): 1613-1625Wu H, Su W L, Shi M J, Xue X F, Ren H Y, Wang Y K, Zhao A L, Li D K. Diversity analysis and comprehensive evaluation of jujube fruit traits. Journal of Plant Genetic Resources, 2022, 23(6): 1613-1625
[22]王力荣．中国桃品种改良历史回顾与展望．果树学报,2021, 38(12): 2178-2195Wang L R. History and prospect of peach breeding in China. Journal of Fruit Science, 2021, 38(12): 2178-2195
[23]罗静,黄玉南,王超,乔成奎,庞涛,方金豹,谢汉忠．4份桃种质挥发性成分的GC-MS分析．经济林研究,2016, 34(3): 49-55Luo J, Huang Y N, Wang C, Qiao C K, Pang T, Fang J B, Xie H Z. GC-MS analysis on volatile compounds in four cultivars of peach fruits. Nonwood Forest Research, 2016, 34(3): 49-55
[24]严娟,蔡志翔,张明昊,徐子媛,沈志军,马瑞娟,俞明亮．利用电子鼻评价桃果实香气．植物遗传资源学报,2021, 22(1): 274-282Yan J, Cai Z X, Zhang M H, Xu Z Y, Shen Z J, Ma R J, Yu M L. Evaluation of aroma in peach fruit by electronic nose. Journal of Plant Genetic Resources, 2021, 22(1): 274-282
[25]韩晴,曹珂,朱更瑞,方伟超,陈昌文,王新卫,刘扩展,游双红,王力荣．桃肉质及粘离核性状形成及其相关基因的表达分析．华北农学报,2019, 34(3): 52-58Han Q, Cao K, Zhu G R, Fang W C, Chen C W, Wang X W, Liu K Z, You S H, Wang L R. Formation of flesh texture and adhesion and expression analysis of related genes in peach fruit. Acta Agriculturae Boreali-Sinica, 2019, 34(3): 52-58
[26] Zidi K, Kati D E, Bachir-Bey M, Genva M, Fauconnier M L. Comparative study of fig volatile compounds using headspace solid-phase microextraction-gas chromatography/mass spectrometry: Effects of cultivars and ripening stages. Frontiers in Plant Science, 2021, 12: 667809
[27]杨文渊,谢红江,陶炼,宦云敏,陈善波,林立金,廖明安．金冠苹果及优系(SGP-1)果实品质与挥发性物质比较分析．果树学报,2022, 39(12): 2277-2288Yang W Y, Xie H J, Tao L, Huan Y M, Chen S B, Lin L J, Liao M A. Comparison of fruit quality and volatile compounds between Golden Delicious apple and the new strain originated from its occasional seedling (SGP-1). Journal of Fruit Science, 2022, 39(12): 2277-2288
[28] Deng H, He R, Long M, Li Y, Zheng Y, Lin L, Liang D, Zhang X, Liao M, Lv X, Deng Q, Xia H. Comparison of the fruit volatile profiles of five muscadine grape cultivars (Vitis rotundifolia Michx.) using HS-SPME-GC/MS combined with multivariate statistical analysis. Frontiers in Plant Science, 2021, 12: 728891
[29] Metrani R, Jayaprakasha G K, Patil B S. Optimization of experimental parameters and chemometrics approach to identify potential volatile markers in seven cucumis melo varieties using HS-SPME-GC-MS. Food Analytical Methods, 2022, 15(3): 607-624
[30]谢凯丽.不同种质资源桃果实芳香物质研究.杭州:浙江大学,2021Xie K L. Study of fruit volatiles in peach germplasm resources. Hangzhou: Zhejiang University, 2021
[31] Aubert C, Günata Z, Ambid C, Baumes R. Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening. Journal of Agricultural and Food Chemistry, 2003, 51(10): 3083-3091
[32] Cazzonelli C I, Pogson B J. Source to sink: Regulation of carotenoid biosynthesis in plants. Trends in Plant Science, 2010, 15(5): 266-274
[33] Bliss F A, Arulsekar S, Foolad M R, Becerra V, Gillen A M, Warburton M L, Dandekar A M, Kocsisne G M, Mydin K K. An expanded genetic linkage map of Prunus based on an interspecific cross between almond and peach. Genome, 2002, 45(3): 520-529
[34] Bar E, Brandi F, Horváth G, Mourgues F. Study of ‘Redhaven’ peach and its white-fleshed mutant suggests a key role of CCD4 carotenoid dioxygenase in carotenoid and norisoprenoid volatile metabolism. BMC Plant Biology, 2011, 11(24): 1471-2229
[35] Eduardo I, Chietera G, Bassi D, Rossini L, Vecchietti A. Identification of key odor volatile compounds in the essential oil of nine peach accessions. Journal of the Science of Food and Agriculture, 2010, 90(7): 1146-1154