Relationship of aroma and flavour characteristics of mango (Mangifera indica L.) to fatty acid composition

Glyceride content and fatty acid composition of pulp from five commercial varieties of table-ripe mangoes having wide differences in aroma and flavour were studied. In addition, the Alphonso mango was examined at various stages of ripening at two different temperatures. Although the same type of fatty acids were present in all varieties of ripe mango there were differences in quantitative distribution. During the ripening of Alphonso mango at ambient temperature (25 to 30 °C), there was an increase in the glyceride content of the pulp, followed by rapid changes in fatty acid composition and in aroma and flavour, while at low temperature (10 ± 2 °C), where ripening was considerably delayed, there were no appreciable changes in glyceride content and in fatty acid composition of the pulp or in aroma and flavour. A correlation was ascertained between organoleptically evaluated aroma and flavour characteristics of mango pulp and the ratio of palmitic acid to palmitoleic acid.     

Geographic variation in the flavour volatiles of Alphonso mango

Alphonso, one of the most popular cultivars of mango in India is known to exhibit geographic variation in the flavour of ripe fruits. To get chemical insight into this difference, volatiles were studied in the ripening fruits of Alphonso mangoes from three cultivation locations in India. Ripe fruits from Deogad had lower content of mono- and sesquiterpenes and higher content of lactones and furanones as compared to the fruits from Dapoli; whereas fruits from Vengurle had average quantities of these chemicals in comparison with Deogad and Dapoli fruits. This variation was clearly reflected as separate clustering of the localities in the Principal Component Analysis. The localities were indistinguishable from each other in terms of raw fruit volatiles. This study exemplifies a case of phenotypic plasticity; since the plants chosen were clonally propagated, such geographic variation in the volatiles can be attributed to varied abiotic conditions at these three localities.     

Changes in volatile composition during fruit development and ripening of ‘Alphonso’ mango

BACKGROUND: Volatile blends of five developing and five ripening stages of mango (Mangifera indica L. cv. Alphonso) were investigated along with those of flowers and leaves. Raw and ripe fruits of cv. Sabja were also used for comparison. RESULTS: A total of 55 volatiles belonging to various chemical classes such as aldehydes, alcohols, mono‐ and sesquiterpene hydrocarbons, lactones and furanones were identified. In all Alphonso tissues monoterpenes quantitatively dominated, with 57–99% contribution; in particular, (Z)‐ocimene was found in the highest amount. Ripeness was characterized by the de novo appearance of lactones and furanones in the blend of monoterpenes. Sabja was distinguished by the abundance of monoterpene hydrocarbons in the raw fruit, and that of sesquiterpene hydrocarbons and their derivatives in the ripe stage. CONCLUSION: Various stages of the Alphonso fruit during transition from flower to ripe fruit are characterized by unique volatile signatures that are distinguished from each other by the qualitative and quantitative appearance of different volatile compounds. Thus volatiles can be highly informative markers while studying the development and ripening of mango. Copyright © 2009 Society of Chemical Industry     

Mango ripening – Role of carbohydrases in tissue softening

A range of cell wall degrading enzymes, both glycanases and glycosidases, was identified in ripe mango (Mangifera indica cv. Alphonso) fruits. Reduction in the mannose content of the hydrolyzed polymeric fractions of ripe mango revealed the possible involvement of an endomannanase and α-mannosidase, the two major enzymes, in mango fruit softening and ripening phenomena. α-Mannosidase was resolved into isoforms I and II by chromatographic methods and their kinetic and inhibition properties were studied.     

Mango (Mangifera indica L.), “The King of Fruits”—An Overview

Mango (Mangifera indica L.) is commercially the most important fruit crop of India, accounting for > 54% of the total mango produced worldwide. Over 30 different varieties of mango are grown, the most important one is Alphonso, which is rated best in the world. It is known for its strong aroma, intense peel coloration, delicious taste, and high nutritive value (due to its high content of vitamin C, β-carotene and minerals). The chemical composition of mango pulp varies with the location of cultivation, variety, and stage of maturity. There is an increase from 1 to 14% in the starch content during fruit development, and towards the end of maturity, both reducing and non-reducing sugars are found to be increasing. The fruit ripening process involves a series of physiological, biochemical, and organoleptic changes that lead to the development of a soft, edible, ripe fruit with desirable qualities. Ethylene, a plant growth hormone, regulates many aspects of fruit development and cell metabolism, including initiation of ripening and senescence, particularly in climacteric fruits. Textural softening, an integral part of ripening of almost all fruits, is a major quality attribute that determines consumer acceptance. Fruit softening is thus accompanied by molecular-structural changes in cell wall constituents, which have been studied at both substrate (polysaccharides) and enzyme (glycanases and glycosidases) levels. Several lines of evidence have enumerated on compositional and structural modifications in pectic and hemicellulosic polysaccharides, especially of xyloglucan-type polymers during mango fruit ripening. Of late, modern biotechnological approaches are paving the way for healthy propagation and rapid multiplication of valuable geno types and improved plants, which augment advantages such as non-seasonal, almost year-round production and conservation of germplasm for better international exchange. Somatic hybridization via protoplast fusion could be an alternative to overcome problems such as difficulties in establishing aseptic mango cultures from mature explants associated with phenolic browning. In this direction, further biotechnological approaches may be worth pursuing for sustained mango cultivation.     

Lipid Composition and Flavor Changes in Irradiated Mango (var. Alphonso)

Changes were studied in fatty acid composition of the pulp, aroma and flavor of gamma irradiated (0.25kGy) and control mature green Alphonso mangoes during ripening at 25–30°C. Ripening of both control and irradiated mangoes was accompanied by changes in glycerides as well as fatty acids. Oleic acid of pulp oil of irradiated mangoes decreased appreciably during ripening as compared with controls. Lin-oleic acid of pulp oil of unirradiated fruits decreased markedly on the 6th day of storage. With irradiated fruits linoleic acid remained unaffected up to the 12th day of storage. Linolenic acid content of pulp oil of irradiated fruit increased much more than that of unirradiated fruit during ripening. Gas chromatographic profiles of volatiles of control and irradiated mangoes showed no difference.     

EFFECT OF GAMMA IRRADIATION ON SOFTENING CHANGES AND ENZYME ACTIVITIES DURING RIPENING OF PAPAYA FRUIT

The aim of this work was to study the role of cell wall and ethylene related enzymes to papaya fruit firmness. Irradiation treatment was used as an imposed stress to cause changes in firmness. Physiologically mature papaya fruits were irradiated (500 Gy) and allowed to ripen at 22C and 90% RH. Polygalacturo‐nase (PG), pectinmethylesterase (PME), βgalactosidase, cellulose and 1‐aminocyclopropane‐1‐carboxylate oxidase (ACC‐oxidase) activities were followed during ripening and correlated to changes in firmness, skin and pulp color, respiration and ethylene production. The firmness of irradiated fruits was retained at least 2 days longer than in normal fruits and also had a slower rate of softening. Total soluble solids (d?Brix), cellulase activity and ethylene production were not altered by irradiation treatment. The activity patterns of PG, PME and β‐galactosidase were related to pulp softening and affected by irradiation. ACC‐oxidase activity was influenced by irradiation treatment, but its changes were not temporally related to those in firmness. It was concluded that irradiation had no direct effect on firmness but it acted by altering the ripening induced synthesis of cell wall enzymes, mainly PME.     

Reduction of chilling injury in ripe Alphonso mango fruit in cold storage by temperature conditioning

The influence of ripening temperature and cold conditioning of pre-climacteric fruits on the incidence of chilling injury (CI) in ripe mango fruits cv. Alphonso during refrigerated storage was investigated. Fruits previously held and ripened at tropical ambient temperature (AT, 27–34°C) developed CI (skin staining or browning) when ripe fruits were subsequently stored at 5, 10, or 15°C for shelf-life extension. Fruits held and ripened at 20°C1°C, RH 85–90% showed little evidence of CI when subsequently stored at 5 or 10°C up to 14 days. Chilling injury in ripe mangoes was also avoided by holding pre-climacteric fruits for a minimum period of 30 days at 10°C and then ripening them at 27–34°C. The quality of the ripe mangoes remained good during cold storage for 7 days and were acceptable until 10–14 days with minimal changes in texture, flesh colour, carotenoids, total soluble solids, titratable acids and ascorbic acid. Shelf-life of ripe mangoes can thus be extended under refrigeration by pre-storage conditioning.     

Patterns of Peroxidase in Ripening Mango (Mangifera indica, L.) Fruits

Chemical and biochemical changes in Lippens and Smith mango cultivars stored at 12°C and 85–90% RH were studied. The observed chemical changes were similar in both varieties. Peroxidase (POD) activity increased in pulp tissues up to the climacteric stage of ripening. In a parallel way, the quantity of extractable proteins decreased from preclimacteric to ripe or senescent fruits. Polyacrylamide gel electrophoresis of the extracts from Smith mangoes revealed three isoenzymes of POD which moved towards the anode at pH 8.3. The isoenzyme pattern of POD of Lippens mango extracts was quite different, showing four faster moving bands in addition to the above mentioned three characteristic bands of Smith mango fruits. Relative activity of the different isoenzymes changed during ripening may provide insight into the ripening process.     

Prediction of Sensory Profile of Mango Using Textural Attributes During Ripening

Mango is an important commercial fruit and is marketed based on their colour, firmness and taste. These sensory parameters vary with individual mango and person involved in testing. There is little or no information available on the instrumental estimation of these sensory attributes. The present study, therefore, was conducted to correlate sensory and instrumental textural attributes to explore the possibility of predicting them for seven major cultivars of mango influenced by harvesting dates and ripening period (10 days). In general, the textural property of peel, pulp and fruit decreased while sensory attributes increased during fruit ripening. Sensory qualities like taste, flavour and overall acceptability were significantly affected by harvesting date, cultivar and ripening period. Harvesting time and cultivars, however, did not influence the fruit appearance. Among textural attributes, peel firmness was closely associated with all the sensory parameters indicating that textural parameters could be useful to predict sensory profile of mango cultivars during their ripening. Cultivar-specific variations were observed while evaluating various equations (linear/polynomial/exponential/logarithmic/power) for correlating their textural and sensory attributes. Polynomial equation was found to be the best fit (highest coefficient of determination, R ²) for prediction of sensory quality using textural properties of majority of mango cultivars. All cultivars under study except Alphonso collected from Maharashtra showed R ² value above 0.911 which indicated potentiality of the fitted equations for the prediction of sensory attributes using textural characteristics of mango.     

Color Kinetics During Ripening of Indian Mangoes

During ripening of mangoes, color change kinetics were studied with Alphonso, Banganapalli, and Neelam varieties. The internal and external color change was recorded using CIE-Lab color coordinates. L, a, b, and total color difference (ΔE) values were measured for internal pulp and external peel during the ripening period. Four kinetic models viz. zero order, first order, fractional conversion, and logistic models were used for modeling using MATLAB. Among the explored models, the logistic model was found to be more suitable to predict the changes in all external color coordinates in all the three varieties. Internal color coordinates of different varieties were exhibited contrasting behavior. So different kinetic models were proposed to predict the internal color change for different variety. The fractional conversion model was found to be not suitable in color change kinetics during ripening of mango.     

成熟度对芒果果实挥发物的影响

选用不同成熟度的海南小芒果为原料,以固相微萃取(SPME)技术为香气富集方法,气相色谱- 质谱联用(GC-MS)分析研究成熟度对芒果果实挥发物种类及其相对含量的影响。结果表明：芒果香气成分丰富,共检出56种香气成分,分为萜烯类、烃类、醛类、酮类、醇类、酯类6 类,其中萜烯类是主要成分,其随成熟度增加 而在果皮与果肉中相对含量降低,在半熟时最低,其中单萜相对含量大于倍半萜。果皮与果肉中酯类在绿熟时已经形成,并且在半熟时相对含量最高;随成熟度的增加果皮中醇类相对含量增大,但果肉中醇类则是在半熟时高度积累;醛类在果皮与果肉积累的成熟度不一样,分别是成熟和半熟;烃在果肉中逐渐降低,却在半熟果皮中含量最高。大多数芒果挥发物在半熟时形成,在此时对芒果果实进行调控,对提高芒果香气品质具有重要意义。     

柠檬酸处理对采后芒果保鲜效果的影响

为探索芒果采后果实保鲜新方法,“台农一号”芒果采后分别经0(对照)、5、10mmol/L 柠檬酸浸果10min后,常温贮藏,定期检测果实的常规品质、成熟进程和病情发展的变化。结果表明：柠檬酸处理使果实软化、果肉可溶性固形物增加及可滴定酸含量降低的速率减缓,果实的转黄指数和病情指数降低,说明适当水平的柠檬酸处理能有效延缓芒果采后果实的成熟进程,并且抑制果实腐烂发生。柠檬酸处理是芒果采后贮藏保鲜的一种可选新方法。     

温度和乙烯对京白梨后熟进程及其品质的影响

研究温度、乙烯对京白梨果实后熟进程及品质的影响。测定果实乙烯释放量、呼吸强度、果实硬度、可溶性固形物含量、pH值、果皮颜色ΔE 值和h 值、失重率、病果率等指标,并进行感官评价。结果表明：温度和乙烯直接影响果实的后熟进程和后熟品质;后熟过程中果实硬度与后熟时间呈极显著线性负相关(P＜ 0.01),温度过高或过低均导致果皮转色和果实硬度后熟不一致,适度的低温(14℃)延迟了果实乙烯峰值的启动时间,高温(28℃)抑制乙烯的生成和果实的软化,温度越高,失重率和烂果率越高;外源乙烯有助于果实乙烯的生成和呼吸强度的增加,乙烯加快了果实的后熟进程,并且后熟更均匀一致,且品质最佳。研究表明：京白梨后熟的适宜温度范围17～23℃,最佳温度20℃,最佳乙烯催熟用量为100μL/L。     

Radiation preservation of foods of plant origin. III. Tropical fruits: bananas, mangoes, and papayas

The current status of research on the use of ionizing radiation for shelf life improvement and disinfestation of fresh tropical fruits like bananas, mangoes, and papayas are reviewed. The aspects covered are influence of maturity and physiological state of the fruits on delayed ripening and tolerance to radiation; varietal responses; changes in chemical constituents, volatiles, respiration, and ethylene evolution; biochemical mechanisms of delayed ripening and browning of irradiated fruits; and organoleptic quality. The efficacy of the combination of hot water dip and radiation treatments for control of postharvest fungal diseases are considered. The immediate potential of radiation as a quarantine treatment, in place of the currently used chemical fumigants, for disinfestation of fruit flies and mango seed weevil are discussed. Future prospects for irradiation of tropical fruits are discussed in the light of experience gained from studies conducted in different countries.     

Application of vacuum and exogenous ethylene on Ataulfo mango ripening

The limited industrial processing and export to European countries of fresh Mexican ‘Ataulfo’ mangoes is attributed in part to the lack of homogeneous ripening among fruit from the same lot. A viable technology to alleviate the situation is the application of exogenous ethylene. In this work, vacuum (34 kPa) was applied for 20 min to ‘Ataulfo’ mangoes that were later exposed to exogenous ethylene (500, 1000 and 1500 μL L⁻¹) for 30 min and ripening was monitored. Application of vacuum did not produce apparent visual damage to the fruit; when 1500 μL L⁻¹ ethylene were applied for 30 min after the vacuum, induced production of internal ethylene with a concomitant increase in respiration rate. Firmness and acidity loss proceeded faster after the fruits were exposed to vacuum and 1500 μL L⁻¹ ethylene; similarly, total soluble solids increased and pulp and peel color development was 100% in the whole lot. An overall reduction of three days from the normal ripening time was observed attributed to the treatments. It is proposed that short exposures to vacuum and ethylene could improve the uniformity in mango ripening.     

Combined effect of steaming and gamma irradiation on the quality of mango pulp stored at refrigerated temperature

The effect of steaming mango fruits (12 min) followed by γ-irradiation treatment (0.0–2.0 kGy) of the extracted pulp on the chemical, microbiological, rheological and organoleptic quality of mango pulp stored at 3±1°C was studied. The obtained results indicated that steaming mango fruits before irradiation (1.0–2.0 kGy) of the pulp increased the shelf life of refrigerated pulp to 270 days compared with 90 days of unsteamed irradiated ones and 15 days for control (unsteamed and unirradiated). The combined treatment improved the hygienic and microbiological quality of the pulp without undesirable effects on their chemical, rheological and sensory properties. In addition, yeast species belonging to six genera namely Candida, Hanseniaspora, Rhodoterula, Saccharomyces, Saccharomycodes and Zygosaccharomyces were isolated from unsteamed and unirradiated mango pulp. The D₁₀ values of the isolated yeasts were higher in mango pulp than in saline solution for each strain.     

采收成熟度对台农芒果贮藏品质的影响

研究了60%和80%2种采收成熟度对不同后熟条件下(自然成熟、促进成熟和抑制成熟)台农芒果贮藏品质的影响。结果表明:与对照(自然成熟)相比,使用乙烯利处理台农芒果果实,加速了2种成熟度果实的成熟进程,而使用热处理结合乙烯吸收剂处理则具有明显的延缓病害发生和果实软化,抑制可溶性糖积累、有机酸和Vc降解的作用。在同一种后熟条件下(自然成熟、促进成熟和抑制成熟的任何一种),60%成熟度的果实其品质变化慢于80%成熟度的果实,但其风味品质却差于80%成熟度的果实。     

Determination of optimum harvest maturity and physico-chemical quality of Rastali banana (Musa AAB Rastali) during fruit ripening

BACKGROUND: A series of physico‐chemical quality (peel and pulp colours, pulp firmness, fruit pH, sugars and acids content, respiration rate and ethylene production) were conducted to study the optimum harvest periods (either week 11 or week 12 after emergence of the first hand) of Rastali banana (Musa AAB Rastali) based on the fruit quality during ripening. RESULT: Rastali banana fruit exhibited a climacteric rise with the peaks of both CO₂ and ethylene production occurring simultaneously at day 3 after ripening was initiated and declined at day 5 when fruits entered the senescence stage. De‐greening was observed in both of the harvesting weeks with peel turned from green to yellow, tissue softening, and fruits became more acidic and sweeter as ripening progressed. Sucrose, fructose and glucose were the main sugars found while malic, citric and succinic acids were the main organic acids found in the fruit. CONCLUSION: Rastali banana harvested at weeks 11 and 12 can be considered as commercial harvest period when the fruits have developed good organoleptic and quality attributes during ripening. However, Rastali banana fruit at more mature stage of harvest maturity taste slightly sweeter and softer with higher ethylene production which also means the fruits may undergo senescence faster than fruit harvested at week 11. Copyright © 2011 Society of Chemical Industry     

Effects of temperature on the ripening of mango fruit (mangifera indica L. var. tommy atkins)

The effects of temperature on the ripening of Tommy Atkins mango were studied. Ripening temperature can affect fruit colour, flavour and texture development differently. Fruits at 12°C did not ripen to full eating quality during the 16 days of the experiment. Sugar levels were comparable with those at other temperatures, but acid levels were higher; they retained some green coloration, had lower pulp carotenoids and showed incomplete softening. After 15 days at 17°C, fruits had softened and degreened to an acceptable level but had a poor pulp colour. They were comparatively high in sugars but were also high in acids, resulting in a low sugar:acid ratio. Fruits kept at 22, 27 and 32°C all showed the development of good quality characteristics of high chlorophyll breakdown, high pulp carotenoids, a good texture and a balanced sugar: acid ratio. Similar characteristics were shown at 37°C, although the peel generally appeared mottled and the pulp had slightly lower sugar:acid ratios.