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The Journal of Horticultural Science & Biotechnology
Vol. 81 No: 3
Title:
Controlled atmosphere storage of 'Delta R2E2' mango fruit affects production of aroma volatile compounds
Authors:
H.J.D. LALEL and ZORA SINGH
pp: 449-457
Abstract:
Uniformly mature green īDelta R2E2` mangoes were stored at 13° ± 1°C in normal air (control) or in controlled atmosphere (CA) chambers containing combinations of three concentrations of O2 (1.5%, 2% or 3%) and two levels of CO2 (6% or 8%) to investigate the effects of CA-storage on the biosynthesis of aroma volatile compounds in ripe fruit. Fruit were removed after 24 d and 38 d of storage and ripened at 21° ± 1°C. CA-storage of fruit for 24 d in 6% CO2 significantly reduced the total concentrations of aroma volatile compounds and monoterpenes. However, increased O2, in combination with 8% CO2 in CA-storage significantly increased most of the individual monoterpenes including - terpinolene (the most abundant terpene). All CA treatments significantly reduced total sesquiterpene levels compared to air-stored fruit irrespective of the storage period. Increased concentrations of O2 (1.5% to 3%), in combination with 6% and 8% CO2 in CA-storage, increased the production of sesquiterpenes in the pulp of ripe fruit and the trend was more pronounced in fruit stored for 24 d. Fruit stored in a CA of 1.5% O2 and 8% CO2 for 24 d resulted in significantly higher levels of ρ-cymen-8-ol; however, after 38 d of storage, levels of this compound were significantly higher in fruit stored in 3% O2 and 6% CO2, compared to all other CA treatments. Levels of acetic acid and -ionone were high in ripe fruit stored under normal conditions for 24 d. After 38 d of storage, acetic acid was higher in fruit stored in a CA of 1.5% O2 and 8% CO2. Ethanol, acetaldehyde and esters were significantly higher in fruit stored in CAs of 1.5% O2 and 6% CO2, as well as in 1.5% or 2% O2 in combination with 8% CO2, compared to all other treatments. CA-storage for up to 38 d in 6% CO2 and 3% O2 appears promising for īDelta R2E2` mango, without causing significant fermentation products, especially ethanol and acetaldehyde.
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