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dc.contributor.authorLalel, H.
dc.contributor.authorSingh, Zora
dc.contributor.authorTan, S.
dc.date.accessioned2017-01-30T13:48:06Z
dc.date.available2017-01-30T13:48:06Z
dc.date.created2008-11-12T23:21:08Z
dc.date.issued2003
dc.identifier.citationLalel, 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.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/35171
dc.identifier.doi10.1016/S0925-5214(02)00117-5
dc.description.abstract

'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

dc.subjectMangifera indica - Ripening - Flavour - Volatile compounds - Solid phase microextraction -
dc.titleAroma volatiles production during fruit ripening of 'Kensington Pride' mango
dc.typeJournal Article
dcterms.source.volume27
dcterms.source.number3
dcterms.source.startPage323
dcterms.source.endPage336
dcterms.source.titlePostharvest Biology and Technology
curtin.note

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.

curtin.note

The link to this article is:

curtin.note

http://dx.doi.org/10.1016/S0925-5214(02)00117-5

curtin.note

Copyright 2003 Elsevier B.V. All rights reserved

curtin.identifierEPR-232
curtin.accessStatusFulltext not available
curtin.facultyDepartment of Agribusiness
curtin.facultyDivision of Resources and Environment
curtin.facultyMuresk Institute


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