Aroma of mature-green and tree-ripe mangoes after refrigerated air or controlled atmosphere storage
ABSTRACT: Mango flavor is dependent on cultivar characteristics and postharvest handling procedures. Mangoes harvested with the ripening metabolism initiated develop better flavor than mangoes harvested at the mature-green stage. Different cultivars were harvested at both ripeness stages and evaluat...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Santa Maria
2021-11-01
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| Series: | Ciência Rural |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000600203&tlng=en |
| _version_ | 1828131033510313984 |
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| author | Renar João Bender Jeffrey Karl Brecht Elizabeth Amory Baldwin |
| author_facet | Renar João Bender Jeffrey Karl Brecht Elizabeth Amory Baldwin |
| author_sort | Renar João Bender |
| collection | DOAJ |
| description | ABSTRACT: Mango flavor is dependent on cultivar characteristics and postharvest handling procedures. Mangoes harvested with the ripening metabolism initiated develop better flavor than mangoes harvested at the mature-green stage. Different cultivars were harvested at both ripeness stages and evaluated to determine the effect of fruit ripeness, storage temperature and atmosphere on the volatiles present in aroma profiles. Mangoes of the cultivars Haden, Keitt and Tommy Atkins at distinct ripeness stages were stored in controlled atmospheres (CA) with 2, 5 or 21 kPa O2 plus 0, 10 or 25 kPa CO2 at 5, 8, 12 or 15 °C. Terpene concentrations of mangoes stored in air were higher than the concentrations in mangoes stored in CA. The sesquiterpene α-copaene did not present recognizable peaks in almost all elusion sequences. The same result was observed with the monoterpene β-pinene in cv. Haden and cv. Keitt mangoes while in ‘Tommy Atkins’ fruit β-pinene concentrations were below 1.06 µL.L-1. Ethanol and acetaldehyde concentrations were significantly higher in mangoes from 2 kPa O2 storage than those from air storage or the other CA treatments. Terpene synthesis in air or CA storage in all cultivars varied significantly, preventing generalizations as to what storage conditions favor or limit aroma components elution. |
| first_indexed | 2024-04-11T16:41:17Z |
| format | Article |
| id | doaj.art-27256ecb8a984ea4925332acb73e2b73 |
| institution | Directory Open Access Journal |
| issn | 1678-4596 |
| language | English |
| last_indexed | 2024-04-11T16:41:17Z |
| publishDate | 2021-11-01 |
| publisher | Universidade Federal de Santa Maria |
| record_format | Article |
| series | Ciência Rural |
| spelling | doaj.art-27256ecb8a984ea4925332acb73e2b732022-12-22T04:13:40ZengUniversidade Federal de Santa MariaCiência Rural1678-45962021-11-0152610.1590/0103-8478cr20210062Aroma of mature-green and tree-ripe mangoes after refrigerated air or controlled atmosphere storageRenar João Benderhttps://orcid.org/0000-0002-1504-0385Jeffrey Karl Brechthttps://orcid.org/0000-0003-0102-7128Elizabeth Amory BaldwinABSTRACT: Mango flavor is dependent on cultivar characteristics and postharvest handling procedures. Mangoes harvested with the ripening metabolism initiated develop better flavor than mangoes harvested at the mature-green stage. Different cultivars were harvested at both ripeness stages and evaluated to determine the effect of fruit ripeness, storage temperature and atmosphere on the volatiles present in aroma profiles. Mangoes of the cultivars Haden, Keitt and Tommy Atkins at distinct ripeness stages were stored in controlled atmospheres (CA) with 2, 5 or 21 kPa O2 plus 0, 10 or 25 kPa CO2 at 5, 8, 12 or 15 °C. Terpene concentrations of mangoes stored in air were higher than the concentrations in mangoes stored in CA. The sesquiterpene α-copaene did not present recognizable peaks in almost all elusion sequences. The same result was observed with the monoterpene β-pinene in cv. Haden and cv. Keitt mangoes while in ‘Tommy Atkins’ fruit β-pinene concentrations were below 1.06 µL.L-1. Ethanol and acetaldehyde concentrations were significantly higher in mangoes from 2 kPa O2 storage than those from air storage or the other CA treatments. Terpene synthesis in air or CA storage in all cultivars varied significantly, preventing generalizations as to what storage conditions favor or limit aroma components elution.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000600203&tlng=enMangifera indica L.terpenes3-careneelevated CO2volatile compounds. |
| spellingShingle | Renar João Bender Jeffrey Karl Brecht Elizabeth Amory Baldwin Aroma of mature-green and tree-ripe mangoes after refrigerated air or controlled atmosphere storage Ciência Rural Mangifera indica L. terpenes 3-carene elevated CO2 volatile compounds. |
| title | Aroma of mature-green and tree-ripe mangoes after refrigerated air or controlled atmosphere storage |
| title_full | Aroma of mature-green and tree-ripe mangoes after refrigerated air or controlled atmosphere storage |
| title_fullStr | Aroma of mature-green and tree-ripe mangoes after refrigerated air or controlled atmosphere storage |
| title_full_unstemmed | Aroma of mature-green and tree-ripe mangoes after refrigerated air or controlled atmosphere storage |
| title_short | Aroma of mature-green and tree-ripe mangoes after refrigerated air or controlled atmosphere storage |
| title_sort | aroma of mature green and tree ripe mangoes after refrigerated air or controlled atmosphere storage |
| topic | Mangifera indica L. terpenes 3-carene elevated CO2 volatile compounds. |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000600203&tlng=en |
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