Ripening temperatures influence biosynthesis of aroma volatile compounds in 'Kensington Pride' mango fruit.
Lalel H. J. D., Zora Singh, Tan S. C.
Author Affiliation: Horticulture/Viticulture, Muresk Institute, Division of Resources and Environment, Curtin University of Technology, GPO Box U1987, Perth, Western Australia 6845, Australia.
Journal of Horticultural Science and Biotechnology 79 : 146-157
Abstract : Uniformly green mature mangoes (Mangifera indica cv. Kensington Pride) were ripened at five temperatures (15, 20, 25, 30 or 35°C) with 60% relative humidity to investigate the effects of ripening temperature on the ripening process and biosynthesis of aroma volatile compounds. The aroma volatile compounds were extracted by headspace solid phase micro-extraction and analysed using gas chromatograph fitted with a flame ionization detector and reconfirmed by GC-MS. The increase in temperature significantly increased the rate of respiration and total carotenoids in pulp. The increase in the ripening temperature up to 30°C also increased ethylene production in fruit and total fatty acids in pulp. All the fatty acids in the pulp increased as the ripening temperature increased during ripening except palmitic, palmitoleic and linolenic acids. However, the pulp of the fruit that ripened at 25°C exhibited significantly higher concentrations of individual fatty acids, except stearic and linoleic acids. Fruits that ripened at 20°C exhibited the highest contents of total monoterpene and sesquiterpene, as well as most of their individual compounds. The increase in the ripening temperature resulted in the increase in tetradecane, ?-ionone, ester and alcohol contents, but tended to reduce the contents of aromatics and aldehydes except carvacrol, p-cymen-8-ol and hexanal. There were significant positive correlations between fatty acids and sesquiterpenes, alcohols and esters, especially on day 7 of ripening. A significant positive correlation between carotenoids and norisoprenoids was also recorded. A ripening temperature of 20°C appeared best for ripening and biosynthesis of aroma volatile compounds in mango cv. Kensington Pride.