Chilling injury adversely affects aroma volatile production in mango during fruit ripening
Access Status
Authors
Date
2004Type
Metadata
Show full item recordCitation
Source Title
Source Conference
Additional URLs
Faculty
Remarks
ISHS Acta Horticulturae 645: VII International Mango Symposium CHILLING INJURY ADVERSELY AFFECTS AROMA VOLATILE PRODUCTION IN MANGO DURING FRUIT RIPENING
Authors: S. Nair, Z. Singh, S.C. Tan
Copyright International Society for Horticultural Science
Collection
Abstract
The present study focuses on the effects of non-chilling and chilling storage temperatures on volatile aroma biosynthesis during fruit ripening in 'Kensington Pride' mango (Mangifera indica L.) fruit. Mature green mango fruit were stored at chilling (5 deg C) and non-chilling (15 deg C) temperatures for two weeks and then allowed to ripen at 22 deg C and assessed for chilling injury (CI) and aroma volatile production during ripening period of 1 to 11 days. CI symptoms were observed in mango fruit stored at 5 deg C and increased from day 1 to 11 during the ripening period. CI index increased as the ripening progressed in the fruit stored for two weeks at 5 deg C. Amongst the 56 aroma volatile compounds identified using gas chromatography in combination with mass spectrophotometry (GC-MS) in mango fruit pulp, 25 compounds were quantified using gas chromatography (GC). A significant reduction in total aroma volatiles, monoterpenes, sesquiterpenes, hydrocarbons, esters, aldehyde and norisoprenoids were observed in chill injured fruit as compared to that of non chilled fruit. In conclusion, CI developed during low temperature storage suppressed that aroma volatile production during fruit ripening period of 1 to 11 days
Related items
Showing items related by title, author, creator and subject.
-
Singh, Zora (2011)Flavour is comprised of aroma and taste. Volatile compounds are the major constituents of fruit aroma, which are important in defining fruit quality and influencing consumer preferences. This paper will present the ...
-
Singh, Zora; Lalel, H.; Nair, S. (2004)Flavour is comprised of aroma and taste. This paper presents an overview on the fundamental and applied aspects of aroma volatile production in mango fruit with emphasis on the effects of chilling injury and controlled ...
-
Lalel, H.; Singh, Zora; Tan, S. (2003)'Kensington Pride' mango aroma volatile compounds emitted during ripening were studied using headspace solid-phase microextraction as a sampling method and gas chromatography with a flame ionisation detector as well as ...