Biosynthesis of aroma volatile compounds and fatty acids in 'Kensington Pride' mangoes after storage in a controlled atmosphere at different oxygen and carbon dioxide concentrations.
Lalel H. J. D., Zora Singh
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 : 343-353
Abstract : Green mature mangoes (cv. Kensington Pride) were stored in normal atmosphere (NA) and in 90-litre chambers of controlled atmosphere (CA) storage of a combination of 2% O2 with 3, 6 and 9% CO2 at 13°C. A second experiment included 3 combinations of O2 (1, 2 and 3%) combined with 2 levels of CO2 (6 and 8%) at 13°C to study the effects of increased CO2 and decreased O2 in CA storage on the biosynthesis of fatty acids and aroma volatile compounds. The fruits were allowed to ripen at 21±1°C up to eating soft stage following 21 and 35 days' storage in both the experiments. Increased concentrations of CO2 in CA storage increased the concentration of total fatty acids, palmitic acid, palmitoleic acid, stearic acid and linoleic acid. Furthermore, it caused the ratio of palmitic to palmitoleic acid to be more than one and reduced the production of monoterpenes, sesquiterpenes and aromatics in the pulp of ripe fruits. An increase in the concentration of CO2 in CA storage increased the production of total esters and major individual esters especially ethyl butanoate. The production of ?-octalactone was lower in CA-stored fruit compared with NA storage. A CA storage comprising 2% O2 and 3% CO2 or 3% O2 in combination with 6% CO2 at 13°C seems to be promising for extending the shelf life of Kensington Pride while still maintaining a high concentration of the major volatile compounds responsible for the aroma of ripe mangoes.