Changes in volatile composition during fruit development and ripening of ‘Alphonso’ mango |
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| Authors: | Sagar S Pandit Ram S Kulkarni Hemangi G Chidley Ashok P Giri Keshav H Pujari Tobias G Köllner Jörg Degenhardt Jonathan Gershenzon Vidya S Gupta |
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| Affiliation: | 1. Plant Molecular Biology Unit, Division of Biochemical Sciences, National Chemical Laboratory, Pune 411008, India;2. Dr Balasaheb Savant Konkan Krishi Vidyapeeth, Dapoli 415712, India;3. Department of Biochemistry, Max Planck Institute for Chemical Ecology, Jena 07745, Germany |
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| Abstract: | 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 |
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| Keywords: | Deogad gas chromatography Mangifera indica mango products ripening indicator Sabja |
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