Texture is an important component of peach-fruit quality. In the present study, an analysis of metabolite and transcriptome profiles during storage of a nonmelting-flesh cultivar, 'Baili', and a melting-flesh cultivar, 'Hongli', was conducted to explore the molecular mechanisms underlying different fruit textures in peach. Results indicated that higher levels of anthocyanins were present in 'Hongli' peach, whereas lignin monomers and ethylene precursors were higher in 'Baili'. A transcriptome analysis indicated that genes associated with lignin synthesis were more highly expressed in 'Baili' than in 'Hongli', especially Pp4CL2, Pp4CL3, and PpCOMT2. Texture differences between the two varieties may be the result of differential expression of two branches of the phenylpropanoid metabolic pathway. One branch regulates flavonoid metabolism and was highly active in 'Hongli' fruit, whereas the other branch regulates lignin synthesis and was more highly active in 'Baili' fruit.
Keywords: lignin; metabolomics; peach; transcriptome.