Studies on the aroma biogenesis pattern in relation to changes in the physico-chemical and biochemical constituents during ripening in fruits of five mango cultivars.
Selvaraj Y., Pal D. K.
Author Affiliation: Fruit Biochemistry Laboratory, Indian Institute of Horticultural Research, Hessaraghatta, Bangalore 560?089, India.
: 461-469
Abstract : The mango cultivars Alphonso (very strong aroma), Suvarnarekha, Fazli and Banganapalli (strong aroma) and Totapari (moderate aroma) were analysed at harvest, and at the half-ripe, three-quarters ripe and eating-ripe stages, for carotenoids (juice colour), alcohol insolubles, sucrose, glucose, fructose, titratable acidity, citric acid, malic acid and tannins. Fruit firmness and aroma of fruits and juice were also assessed. Aroma intensity of ripe fruits correlated with juice colour and citric acid:malic acid ratio, and inversely with sugar:acid ratio.