The Impact of Ventilation during Postharvest Ripening on the Developmentof Flavour Compounds and Sensory Quality of Mangoes (Mangifera indicaL.) cv. Kent

Thomas Lehner, Barbara Siegmund*

*Corresponding author for this work

Research output: Contribution to journalArticle

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.

Original languageEnglish
Article number126608
JournalFood Chemistry
Issue number320
Early online date2020
DOIs
Publication statusPublished - 1 Aug 2020

Keywords

  • GC–MS
  • Mango (Mangifera indica L.) cv. Kent
  • Postharvest ripening
  • Sensory evaluation
  • Ventilation
  • Volatile compounds

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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