Lipid composition and flavor changes in irradiated mango (var. Alphonso).
Gholap A. S., Bandyopadhyay C., Nair P. M.
Author Affiliation: Food Technology & Enzyme Engineering Division, Bhabha Atomic Research Centre, Bombay 400?085, India.
Journal of Food Science 55 : 1579-1580, 1584
Abstract : Changes in the aroma, flavour and pulp fatty acid composition of gamma irradiated (0.25 kGy) and control mature green mangoes (cv. Alphonso) during ripening at 25-30°C were studied. Ripening of both control and irradiated fruits was accompanied by changes in the glyceride and fatty acid concentrations of the pulp oil. The oleic acid concentration of the pulp oil decreased much more during ripening in irradiated fruits than in controls. The linoleic acid concentration of the pulp oil of control fruits decreased markedly on the 6th day of storage, whereas in irradiated fruits it remained constant up to the 12th day of storage. The linolenic acid concentration of the pulp oil of irradiated fruits increased much more than that of unirradiated fruits (by up to 2-fold vs. 1.5-fold, respectively). In terms of flavour and aroma, irradiated and control fruits reached the half-ripe stage after 12 and 6 days of storage, respectively. GC showed no differences in the volatiles profiles of control and irradiated fruits.