Abstract
ABSTRACT: Mango flavor is dependent on cultivar characteristics and postharvest handling procedures. Mangoes harvested with the ripening metabolism initiated develop better flavor than mangoes harvested at the mature-green stage. Different cultivars were harvested at both ripeness stages and evaluated to determine the effect of fruit ripeness, storage temperature and atmosphere on the volatiles present in aroma profiles. Mangoes of the cultivars Haden, Keitt and Tommy Atkins at distinct ripeness stages were stored in controlled atmospheres (CA) with 2, 5 or 21 kPa O2 plus 0, 10 or 25 kPa CO2 at 5, 8, 12 or 15 °C. Terpene concentrations of mangoes stored in air were higher than the concentrations in mangoes stored in CA. The sesquiterpene α-copaene did not present recognizable peaks in almost all elusion sequences. The same result was observed with the monoterpene β-pinene in cv. Haden and cv. Keitt mangoes while in ‘Tommy Atkins’ fruit β-pinene concentrations were below 1.06 µL.L-1. Ethanol and acetaldehyde concentrations were significantly higher in mangoes from 2 kPa O2 storage than those from air storage or the other CA treatments. Terpene synthesis in air or CA storage in all cultivars varied significantly, preventing generalizations as to what storage conditions favor or limit aroma components elution.
Highlights
Presence of tropical fruits, mangoes amongst those, on international markets is increasing yearly (MONACO et al, 2016)
Mango flavor is dependent on cultivar characteristics, but is affected by ripeness stage at harvest
The determination of aroma volatiles was performed on fruit from ‘Keitt’, ‘Tommy Atkins’ and ‘Haden’ mango cultivars of different ripeness stages that had been stored under different atmospheres and at different storage temperatures
Summary
Mangoes amongst those, on international markets is increasing yearly (MONACO et al, 2016). Mangoesunique flavor and production areas spread all over tropical and subtropical areas in the world have converted its status from that of a specialty fruit to a staple (SIVAKUMAR et al, 2011). The mango industry did not develop a handling procedure for its own use, but rather adapted the practices of the deciduous fruit industry by harvesting the fruit at the pre climacteric ripeness. The mango industry has settled on harvesting the fruit at less ripe stages to extend shelf life, facilitating supply of distant markets even though there are negative consequences for flavor (BALOCH & BIBI, 2012). Mango flavor is dependent on cultivar characteristics, but is affected by ripeness stage at harvest. LEBRUN et al (2008) confirmed that mangoes harvested at the tree-ripe stage (i.e., with ripening initiated) develop better flavor than mangoes harvested at the mature-green stage
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