Changes in volatile composition during fruit development and ripening of ‘Alphonso’ mango

Pandit, Sagar Subhash; Kulkarni, Ram; Chidley, Hemangi G.; Giri, Ashok P.; Pujari, K. H.; Köllner, Tobias G.; Degenhardt, Jörg; Gershenzon, Jonathan; Gupta, Vidya S.

doi:10.1002/jsfa.3692

Cited by 56 publications

(64 citation statements)

References 44 publications

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“…Since ripe fruits of Alphonso mango contain high amounts of furaneol and mesifuran (Pandit et al 2009b), and Mi EO has been shown to be producing furaneol by in vitro assays in our study, the most likely in planta function of Mi EO could be the biosynthesis of furaneol. In the ripening fruits of Alphonso mango, the peak level of furanones is detected at the ripe stage (15 DAH) (Pandit et al 2009b; Kulkarni et al 2012); whereas, the highest expression of MiEO was seen at 10 DAH stage among the stages of fruit ripening analyzed in the present study. This discrepancy can be attributed to the fact that peak transcript level usually precedes the highest accumulation of the corresponding metabolite.…”

Section: Discussionmentioning

confidence: 57%

“…Another difference observed was that unlike strawberry, the precursor of furaneol, HMMF, was not detected in the mango fruits (Klein et al 2007). It could be because of 5 fold lower concentration of furanones observed in mango as compared to strawberry (Kulkarni et al 2012; Pandit et al 2009b; Wein et al 2002) and short half-life of HMMF. These observations also suggest that in addition to the biosynthesis of furaneol, Mi EO might also be involved in other biochemical reactions.…”

Section: Discussionmentioning

confidence: 99%

“…Our previous studies demonstrated that ripe mango fruits contain high amounts of furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) and its methyl ether, mesifuran (2,5-dimethyl-4-methoxy-3(2H)-furanone). The fruits of cultivar Alphonso contained higher amounts of these two compounds than those found in any other cultivar (Pandit et al 2009a), and ripening of Alphonso fruits was characterized by de novo appearance and increase in the level of these furanones (Pandit et al 2009b). Although furanones are not the most dominant compounds of the Alphonso fruits quantitatively, the low odour detection threshold of furanones makes their contribution to Alphonso mango flavor, about 20-fold higher than that of any other volatile compound, in terms of odour units (Kulkarni et al 2012).…”

Section: Introductionmentioning

confidence: 99%

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An oxidoreductase from ‘Alphonso’ mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls

et al. 2013

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Two furanones, furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) and mesifuran (2,5-dimethyl-4-methoxy-3(2H)-furanone), are important constituents of flavor of the Alphonso cultivar of mango (Mangifera indica). To get insights into the biosynthesis of these furanones, we isolated an enone oxidoreductase gene from the Alphonso mango. It has high sequence similarity to an alkenal/one oxidoreductase from cucumber (79% identity) and enone oxidoreductases from tomato (73% identity) and strawberry (72% identity). The complete open reading frame was expressed in E. coli and the (his)6-tagged recombinant protein was purified by affinity chromatography. The purified protein assayed with NADH as a reducing agent converted D-fructose-1,6-diphosphate into furaneol, the immediate precursor of mesifuran. The enzyme was also able to convert two highly reactive carbonyls, 3-buten-2-one and 1-penten-3-one, produced by lipid peroxidation in plants, into their saturated derivatives. Expression profiling in various ripening stages of Alphonso fruits depicted an expression maxima at 10 days after harvest stage, shortly before the appearance of the maximum amount of furanones (completely ripe stage, 15 days after harvest). Although no furanones were detected at the 0 day after harvest stage, significant expression of this gene was detected in the fruits at this stage. Overall, the results suggest that this oxidoreductase plays important roles in Alphonso mango fruits.

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Section: Discussionmentioning

confidence: 57%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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An oxidoreductase from ‘Alphonso’ mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls

et al. 2013

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“…At present, more than 1,000 organic compounds have been reported to be emitted by plants (Dudareva et al 2004). The aroma produced by various fruits during ripening was reviewed by Defilippi et al (2009) andPandit et al (2009). Approximately 400 volatile compounds have been found in the ripening tomato fruit (Baldwin et al 1991;de Leon-Sanchez et al 2009).…”

Section: Endogenous Volatiles In Fruitsmentioning

confidence: 99%

“…For mango fruits, volatiles (in different varieties and at different maturity stages) have been used as marker for identification of different maturity stages in different varieties. So, volatiles can thereby be used in determining the most optimum maturity stage for harvesting of mango fruits as this can result in attaining the best quality of harvested fruits on ripening (Lebrun et al 2008;Pandit et al 2009). In another study, discrimination of 28 apricot cultivars into four distinguishable aroma groups was achieved by analysing their volatile constituents (Aubert and Chanforan 2007).…”

Section: Gaseous Exchange and Factors Affecting The Composition Of Thmentioning

confidence: 99%

Role of internal atmosphere on fruit ripening and storability—a review

2011

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Concentrations of different gases and volatiles present or produced inside a fruit are determined by the permeability of the fruit tissue to these compounds. Primarily, surface morphology and anatomical features of a given fruit determine the degree of permeance across the fruit. Species and varietal variability in surface characteristics and anatomical features therefore influence not only the diffusibility of gases and volatiles across the fruits but also the activity and response of various metabolic and physiological reactions/processes regulated by these compounds. Besides the well-known role of ethylene, gases and volatiles; O 2 , CO 2 , ethanol, acetaldehyde, water vapours, methyl salicylate, methyl jasmonate and nitric oxide (NO) have the potential to regulate the process of ripening individually and also in various interactive ways. Differences in the prevailing internal atmosphere of the fruits may therefore be considered as one of the causes behind the existing varietal variability of fruits in terms of rate of ripening, qualitative changes, firmness, shelf-life, ideal storage requirement, extent of tolerance towards reduced O 2 and/or elevated CO 2 , transpirational loss and susceptibility to various physiological disorders. In this way, internal atmosphere of a fruit (in terms of different gases and volatiles) plays a critical regulatory role in the process of fruit ripening. So, better and holistic understanding of this internal atmosphere along with its exact regulatory role on various aspects of fruit ripening will facilitate the development of more meaningful, refined and effective approaches in postharvest management of fruits. Its applicability, specially for the climacteric fruits, at various stages of the supply chain from growers to consumers would assist in reducing postharvest losses not only in quantity but also in quality.

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3‐D microstructural changes in relation to the evolution of quality during ripening of mango (Mangifera indica L. cv. Carabao)

et al. 2020

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BACKGROUND: The ripening of mango involves changes in texture, flavor, and color, affecting the quality of the fruit. Previous studies have investigated the physiology on the evolution of quality during ripening but only a few have looked at microstructural changes during ripening. None of them has provided an insight into the relationhip between 3-D microstructure and the evolution of quality during ripening. As the 3-D microstructure of fruit tissue determines its mechanical and gas-transport properties, it is likely to affect fruit texture, respiratory metabolism, and other ripening processes. RESULTS: The present study focuses on the role of 3-D microstructural changes in relation to quality changes during mango ripening. Microstructural imaging using X-ray micro-computed tomography suggested the incidence of cell leakage, which was confirmed by the measurement of electrolyte leakage from the fruit peel. Due to cell leakage, porosity, pore connectivity, and pore local diameter were decreased whereas the tissue local diameter and pore specific area were increased. The decline in respiration and respiratory quotient during ripening followed the microstructural changes observed. Meanwhile, changes in aroma were observed such as a decrease in monoterpenes and an increase in esters and other fermentative metabolites. CONCLUSION: Overall, the results provide a complete, integrated picture of microstructural changes during ripening accompanying the evolution of fruit quality, suggesting functional relationships between the two.

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Changes in volatile composition during fruit development and ripening of ‘Alphonso’ mango

Abstract: BACKGROUND: Volatile blends of five developing and five ripening stages of mango (Mangifera indica L. cv. Alphonso) were investigated along with those of flowers and leaves. Raw and ripe fruits of cv. Sabja were also used for comparison.

Cited by 56 publications

References 44 publications

An oxidoreductase from ‘Alphonso’ mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls

An oxidoreductase from ‘Alphonso’ mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls

Role of internal atmosphere on fruit ripening and storability—a review

3‐D microstructural changes in relation to the evolution of quality during ripening of mango (Mangifera indica L. cv. Carabao)

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