Aroma of mature-green and tree-ripe mangoes after refrigerated air or controlled atmosphere storage/Complexo aromatico de mangas pre-climatericas e maduras armazenadas em ar refrigerado ou atmosfera controlada

• Published in: Ciência rural 2022-06, Vol.52 (6), p.1
• Main Authors: Bender, Renar Joao, Brecht, Jeffrey Karl, Baldwin, Elizabeth Amory
• Format: Article
• Language: Portuguese
• ISSN: 0103-8478
• DOI: 10.1590/0103-8478cr20210062

Mango flavor is dependent on cultivar characteristics and postharvest handling procedures. Mangoes harvested with the ripening metabolism initiated develop better flavor than mangoes harvested at the mature-green stage. Different cultivars were harvested at both ripeness stages and evaluated to determine the effect of fruit ripeness, storage temperature and atmosphere on the volatiles present in aroma profiles. Mangoes of the cultivars Haden, Keitt and Tommy Atkins at distinct ripeness stages were stored in controlled atmospheres (CA) with 2, 5 or 21 kPa [O.sub.2] plus 0, 10 or 25 kPa [CO.sub.2] at 5, 8, 12 or 15 [degrees]C. Terpene concentrations of mangoes stored in air were higher than the concentrations in mangoes stored in CA. The sesquiterpene a-copaene did not present recognizable peaks in almost all elusion sequences. The same result was observed with the monoterpene [beta]-pinene in cv Haden and cv Keitt mangoes while in 'Tommy Atkins 'fruit /3-pinene concentrations were below 1.06 [micro]L[L.sup.-1]. Ethanol and acetaldehyde concentrations were significantly higher in mangoes from 2 kPa 02 storage than those from air storage or the other CA treatments. Terpene synthesis in air or CA storage in all cultivars varied significantly, preventing generalizations as to what storage conditions favor or limit aroma components elution.