Temporal variation of volatile compounds from Sri Lankan mango (Mangifera indica L.) fruit during ripening

Abstract

Background: Volatile compounds are considered as an important quality factor, as their aroma influences consumer acceptability. The type and concentration of volatile compound varies with genotype, pre- and postharvest factors. However, there is a paucity of information on volatiles from mango cultivars endemic to Sri Lanka (Willard, Karutha Colomban and Malgova). Therefore, volatile compounds were extracted from ripe fresh peel and pulp and analysed using gas chromatography-flame ionization detector (GC-FID). Results: Ocimene was the major volatile organic compound (VOC) of cv. Karutha Colomban whilst terpinolene was dominant for mango cv. Willard in addition to α-pinene, 3-carene and β-caryophyllene. Myrcene, ocimene, β-caryophyllene, α-pinene and α-humulene contributed to cv. Malgova. Conclusion: The variation of VOC concentration in mango fruit was significantly influenced by the ripening temperature. In general, mango peel contained higher amounts of VOCs than pulp.

Keywords

• Aroma
• Postharvest
• VOC
• Willard
• Karutha Colomban
• Malgova