Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Stremayrgasse 9/II, A 8010 Graz, Austria.
Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Stremayrgasse 9/II, A 8010 Graz, Austria.
Food Chem. 2020 Aug 1;320:126608. doi: 10.1016/j.foodchem.2020.126608. Epub 2020 Mar 13.
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.
本研究调查了芒果（Mangifera indica L.）的采后成熟行为，特别是颜色、挥发性物质、感官特性和质地的发展。将来自秘鲁的肯特芒果品种以两种不同的方式排列在采后成熟室中，以实现不同的通风。将果实与参考果实（采后成熟 78 小时后）进行比较，以研究果实特性。采用 HS-SPME GC-MS 分析挥发性化合物；专家小组使用描述性方法进行感官分析。芒果的排列方式显著影响了成熟过程。密集的果实排列会导致萜烯降解、脂氧合酶途径反应产物形成减少以及果香和芒果味不那么明显。基于挥发性化合物和感官特性的主成分分析与成熟室中的位置高度相关。这些数据表明，迫切需要进一步研究采后成熟过程，以提高芒果的质量。
