Peach (Prunus persica L.) represents a very important model plant given its small and publicly accessible genome, the availability of homozygous doubled haploids, and its taxonomic similarity to other popular stone fruits. Albeit it is considered an economically important crop with a great production potential, peach consumption is still considered low in comparison with other fresh fruits such as apple or banana. A way to increase its consumption could be to improve its quality and aroma, which tend to be affected during the often-prolonged storage periods.

Recently, substantial research efforts have been directed towards the characterisation of the regulatory mechanisms underlying the hormonal, transcriptomic, and metabolomic changes happening during peach fruit post-harvest ripening. The volatiles biosynthesis pathways related to changes in aroma have been investigated as well. Thanks to technological progress and to advances in next generation sequencing, new insights about molecular functions of peach genes have been gained. Recent studies have mapped out the molecular bases of peach fruit post-harvest ripening through a multi-omics approach, combining genomic, transcriptomic and metabolomic methods. This review aims to discuss the most relevant latest research results in this area, to provide a useful starting point for researchers in the field and future perspectives for improving peach quality.