Chilling injury adversely affects aroma volatile production in mango during fruit ripening.
Suresh Nair, Zora Singh, Tan SoonChye
Author Affiliation: Horticulture and Viticulture, Muresk Institute of Agriculture, Curtin University of Technology, GPO Box U1987, Perth, WA 6845, Australia.
: 529-536
Abstract : The present study focuses on the effects of non-chilling and chilling storage temperatures on volatile aroma biosynthesis during fruit ripening in 'Kensington Pride' mango (Mangifera indica) fruits. Mature green mango fruit were stored at chilling (5°C) and non-chilling (15°C) temperatures for two weeks and then allowed to ripen at 22°C and assessed for chilling injury (CI) and aroma volatile production during ripening period of 1-11 days. CI symptoms were observed in mango fruits stored at 5°C and increased from day 1 to 11 during the ripening period. CI index increased as the ripening progressed in the fruits stored for two weeks at 5°C. Amongst the 56 aroma volatile compounds identified using gas chromatography in combination with mass spectrophotometry (GC-MS) in mango fruit pulp, 25 compounds were quantified using gas chromatography (GC). A significant reduction in total aroma volatiles, monoterpenes, sesquiterpenes, hydrocarbons, esters, aldehyde and norisoprenoids were observed in chill-injured fruits compared to that in non-chilled fruits. In conclusion, CI developed during low temperature storage suppressed that aroma volatile production during fruit ripening period of 1-11 days.