Changes in fatty acids in ripening mango pulp (variety Alphonso).
Bandyopadhyay C., Gholap A. S.
Author Affiliation: Bhabha Atomic Research Centre, Trombay, Bombay, India.
Journal of Agricultural and Food Chemistry 21 : 496-497
Abstract : Freshly picked green fruit from a local market were ripened in a well-ventilated room at 25-30 deg C and then divided into raw, half-ripe, table-ripe, fully-ripe and over-ripe categories for lipid analysis. Ripening was associated with an increase in glyceride content and a change in fatty acid composition. Thus the linoleic acid level fell and the linolenic and palmitoleic acid levels increased but levels of the more saturated acids changed little. The ratio of palmitic- to oleic-acid levels was above unity in the raw and half-ripe fruit with low flavour and aroma, but below unity in ripe fruit with high flavour and aroma.