Aroma volatiles production during fruit ripening of 'Kensington Pride' mango
MetadataShow full item record
'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 gas chromatography mass spectrophotometry for analysis. Fruit were ripe on the seventh day of the ripening period, which corresponded to the fruit being eating soft and a skin colour that was 75% yellow. Ethylene production and respiration reached a peak on the fourth day of ripening. Most of the fatty acids increased during fruit ripening. Sixty-one aroma volatile compounds were identified, of which 35 compounds have not been reported previously in 'Kensington Pride' mango. (+)-Spathulenol and -maaliene were found for the first time in mango fruit. The most abundant group of volatile compounds was hydrocarbons, accounting for about 59% of the total identified compounds, followed by esters (20%). -Terpinolene was the major compound during the first 7 days of ripening and later ethyl octanoate became the major compound. Except for car-3-ene, the concentration of major monoterpenes increased for the first 3 or 4 days and decreased afterwards. Most of the major sesquiterpenes were intensively synthesised in the early part of the ripening process. The production of three major esters increased quite sharply during fruit ripening. It appeared that production of terpenes was parallel with production of ethylene, whilst production of esters appeared to be associated with production of fatty acids
Lalel, Herianus. J.D. and Singh, Zora and Tan, Soon Chye (2003) Aroma volatiles production during fruit ripening of 'Kensington Pride' mango, Postharvest Biology and Technology 27(3):323-336.
The link to this article is:
Copyright 2003 Elsevier B.V. All rights reserved
Showing items related by title, author, creator and subject.
Aroma volatiles emissions from mango fruit: a closer look at various pre-and postharvest regulatory factorsSingh, 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 ...
Nair, S.; Singh, Zora; Tan, S. (2004)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 ...
Elevated levels of CO2 in controlled atmosphere storage affects shelf life, fruit quality and aroma volatiles of mangoLalel, H.; Singh, Zora; Tan, S. (2003)Controlled atmosphere (CA) storage of mango fruit (Mangifera indica 'Kensington Pride') was studied using three combinations of CO2 (3, 6 or 9%) and one level of O2 (2%), as well as normal atmosphere (control) at 13 deg ...