Aroma volatiles emission in relation to chilling injury in 'Kensington Pride' mango fruit.
Suresh Nair, Zora Singh, Tan S. C.
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 78 : 866-873
Abstract : Mature green mango (Mangifera indica 'Kensington Pride') fruits were stored at 0, 5, 10, 15 or 20°C for 1, 3, 7, 14, 21 or 28 d to induce different levels of chilling injury (CI) and to elucidate its relationship with aroma volatile production. The fruits were removed from storage and allowed to ripen at 22±1°C and CI index was assessed in fully ripe fruits. Aroma volatile compounds were estimated from the pulp of fully ripe fruits. CI index significantly increased as the storage temperature was lowered and the storage period was extended, particularly in the fruits stored at 0, 5 or 10°C. CI symptoms did not develop in fruits stored at 15 or 20°C. Fifty-six aroma volatile compounds were identified from mango fruit pulp using headspace solid phase microextraction (SPME) technique with gas chromatography (GC-FID) and GC combined with mass spectrometry (GC-MS). Among the 56 aroma volatile compounds, 25 were quantified using GC, which included monoterpenes (?-pinene, ?-pinene, myrcene, 2-carene, ?-phellandrene, 3-carene, ?-terpinene, limonene, ocimine, ?-terpinene, ?-terpinolene, and ?-terpineol), sesquiterpenes (?-copaene, ?-gurjunene, trans-carophyllene, aromadendrane, ?-humulene, alloaromadendrane, ?-gurjunene, and ledene), hydrocarbon (p-cymene), esters (methyl octanoate and ethyl caprylate), aldehyde (decanal), and norisoprenoid (?-ionone). A significant reduction in total aroma volatiles, monoterpenes, sesquiterpenes, hydrocarbon, esters, aldehyde, and norisoprenoid production were observed in fruits stored at 0, 5, 10 or 15°C compared with fruits stored at 20°C. The degree of reduction in aroma volatile compounds depended on the severity of CI, induced with different storage temperatures and storage periods. In conclusion, lower temperature storage induced CI in mango fruits and adversely affected the production of aroma volatiles.