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Food Chem

Title:		The impact of ventilation during postharvest ripening on the development of flavour compounds and sensory quality of mangoes (Mangifera indica L.) cv. Kent
Author(s):		Lehner TB; Siegmund B;
Address:		"Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Stremayrgasse 9/II, A 8010 Graz, Austria. Electronic address: thomas_lehner90@gmx.at. Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Stremayrgasse 9/II, A 8010 Graz, Austria. Electronic address: barbara.siegmund@tugraz.at"
Journal Title:		Food Chem
Year:		2020
Volume:		20200313
Issue:
Page Number:		126608 -
DOI:		10.1016/j.foodchem.2020.126608
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The postharvest ripening behaviour of mangoes (Mangifera indica L.) and particularly the development of colour, volatiles, sensory properties and texture, were investigated. Mangoes cv. Kent from Peru were arranged in a postharvest ripening chamber in two different ways enabling different ventilation of the fruits. Fruit properties were investigated in comparison to reference fruits after postharvest ripening for 78 h. Volatile compounds were analysed by HS-SPME GC-MS; an expert panel performed sensory analysis using descriptive methods. The arrangement of the mangoes significantly impacted the ripening procedures. Dense fruit arrangement induced a degradation of terpenes, a reduced formation of reaction products from the lipoxygenase pathway and less pronounced fruitiness and mango flavour. Principal component analysis based on volatile compounds and sensory properties showed a high correlation with the position in the ripening chamber. These data demonstrate the urgent need for further investigations of the postharvest ripening processes to increase mango quality"
Keywords:		Flavoring Agents/*analysis Food Handling Fruit/*chemistry Gas Chromatography-Mass Spectrometry Mangifera/*chemistry Peru Taste Terpenes/analysis/chemistry/metabolism Volatile Organic Compounds/*analysis Gc-ms Mango (Mangifera indica L.) cv.Kent Postharve;
Notes:		"MedlineLehner, Thomas B Siegmund, Barbara eng England 2020/04/02 Food Chem. 2020 Aug 1; 320:126608. doi: 10.1016/j.foodchem.2020.126608. Epub 2020 Mar 13"