Campos Alencar Oldoni Fernanda, Florencio Camila, Brait Bertazzo Giovana, Aparecida Grizotto Pamela, Bogusz Junior Stanislau, Lajarim Carneiro Renato, Alberto Colnago Luiz, David Ferreira Marcos
Department of Food and Nutrition, Sao Paulo State University (UNESP), Rod. Araraquara Jaú, Km 01 - s/n, 14800-903 Araraquara, SP, Brazil.
Brazilian Agricultural Research Corporation (EMBRAPA), Embrapa Instrumentation, XV de Novembro Street, 1452, 13560-970, Sao Carlos, SP, Brazil.
Food Chem. 2022 Sep 15;388:132902. doi: 10.1016/j.foodchem.2022.132902. Epub 2022 Apr 6.
The internal breakdown (IB) is a premature and uneven mango pulp ripening physiological disorder that is noticed only when the fruit is sliced for consumption. Thus, there is a demand for analytical methods to detect IB in mangoes to avoid consumer dissatisfaction and reduce postharvest waste. In this work, physicochemical and volatile compounds were determined to evaluate the ability to predict pulp IB. Principal components analysis (PCA) and partial least squares discriminant analysis (PLS-DA) of the data show that color, firmness, and volatiles compounds are important to give some information about the physiological changes caused by IB. The volatile compounds methacrylic acid, ethyl ester, isopentyl ethanoate, limonene oxide, (E)-2-pentenal, tetradecane, and γ-elemene were identified as chemical markers of IB. Therefore, mango physical and chemical characteristics combined with PCA and PLS-DA were successfully employed for the identification of IB in mangoes, showing significant differences between healthy and IB fruits.
内部软烂（IB）是一种芒果果肉过早且不均匀成熟的生理病害，只有在将果实切片食用时才会被发现。因此，需要有分析方法来检测芒果中的内部软烂，以避免消费者不满并减少采后损失。在这项研究中，测定了理化性质和挥发性化合物，以评估预测果肉内部软烂的能力。对数据进行主成分分析（PCA）和偏最小二乘判别分析（PLS-DA）表明，颜色、硬度和挥发性化合物对于提供有关内部软烂引起的生理变化的一些信息很重要。挥发性化合物甲基丙烯酸乙酯、乙酸异戊酯、氧化柠檬烯、（E）-2-戊烯醛、十四烷和γ-榄香烯被确定为内部软烂的化学标志物。因此，结合PCA和PLS-DA的芒果理化特性成功用于鉴定芒果中的内部软烂，显示出健康果实和内部软烂果实之间存在显著差异。
