Takagi Tatsuyoshi, Hong Hung, Dillon Natalie, Crisp Peter, Cozzolino Daniel, O'Hare Tim
Centre of Nutrition and Food Science, Queensland Alliance of Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia.
School of Agriculture and Food Sustainability, The University of Queensland, Brisbane, QLD 4072, Australia.
Molecules. 2025 Apr 8;30(8):1661. doi: 10.3390/molecules30081661.
Mango ( L.) cultivars display a wide range of ripe flesh colours, from deep-orange to pale-yellow, largely linked to differences in carotenoid profiles. This study examined the relationship between carotenoid profile and flesh colour across 25 mango cultivars. Flesh colour was measured using chroma (intensity) and hue angle (colour) and correlated with carotenoid content quantified using ultra-high performance liquid chromatography with diode-array detection (UHPLC-DAD). Chroma and hue angle displayed a second-order inverse polynomial relationship with chroma increasing as hue angle decreased. At lower hue angles, a wider range of chroma values was observed. Regression analysis showed that chroma correlated most strongly with total carotenoid concentration (TCC) (R = 0.54), followed by total orange carotenoid concentration (R = 0.47) and all- β-carotene concentration (R = 0.45). Hue angle correlated most strongly with the total orange carotenoid concentration (R = 0.76), then all- β-carotene concentration (R = 0.73) and TCC (R = 0.64). Interestingly, pale-yellow cultivars often exhibited low carotenoid concentrations, high titratable acidity and low soluble solids, suggesting incomplete ripening may also contribute to their pale colouration. These results provide insight into carotenoid-colour relationships and offer direction for phytochemical-based breeding programmes targeting mango flesh colour traits.
芒果（L.）品种的成熟果肉颜色范围广泛，从深橙色到浅黄色，这在很大程度上与类胡萝卜素谱的差异有关。本研究调查了25个芒果品种的类胡萝卜素谱与果肉颜色之间的关系。使用色度（强度）和色相角（颜色）测量果肉颜色，并将其与使用二极管阵列检测的超高效液相色谱法（UHPLC-DAD）定量的类胡萝卜素含量相关联。色度和色相角呈现二阶反多项式关系，随着色相角减小，色度增加。在较低的色相角下，观察到更广泛的色度值范围。回归分析表明，色度与总类胡萝卜素浓度（TCC）相关性最强（R = 0.54），其次是总橙色类胡萝卜素浓度（R = 0.47）和全反式β-胡萝卜素浓度（R = 0.45）。色相角与总橙色类胡萝卜素浓度相关性最强（R = 0.76），其次是全反式β-胡萝卜素浓度（R = 0.73）和TCC（R = 0.64）。有趣的是，浅黄色品种通常表现出较低的类胡萝卜素浓度、较高的可滴定酸度和较低的可溶性固形物，这表明不完全成熟也可能导致其颜色变浅。这些结果为类胡萝卜素与颜色的关系提供了见解，并为针对芒果果肉颜色性状的基于植物化学的育种计划提供了方向。
