Fruit quality parameters and volatile compounds from ‘Palmer’ mangoes with internal breakdown

Advances in Physiological, Transcriptomic, Proteomic, Metabolomic, and Molecular Genetic Approaches for Enhancing Mango Fruit Quality

“…In contrast, Oldoni et al investigated the biochemical basis of internal breakdown (physiological disorder) from ‘Palmer’ mangoes. They found distinct differences in volatile compounds from mangos with and without internal breakdown …”

“…Mangoes are susceptible to various diseases and physiological disorders during growth and development as well as during the ripening process, which alters the metabolic pathways and affects the fruit quality. ,, Chilling injury in mango fruits affects the production of volatile aroma compounds, decreasing the content of ascorbic acid and total phenolics while increasing the production of reactive oxygen species. − Hot water induces the chilling injury tolerance in mango fruits and was found to be associated with the metabolism of jasmonic acid and salicylic acid and the synthesis of anthocyanins and carotenoids. , To understand the mechanism of chilling injury tolerance induced by hot water treatment, metabolomics was performed on hot water treated, cold stored, and ripened peels of ‘Keitt’ mango . Before cold storage, the hot water treatment increased the abundance of phenolic compounds and decreased the levels of several other metabolites.…”

“…Mangoes are susceptible to various diseases and physiological disorders during growth and development as well as during the ripening process, which alters the metabolic pathways and affects the fruit quality. 19,107,128 Chilling injury in mango fruits affects the production of volatile aroma compounds, decreasing the content of ascorbic acid and total phenolics while increasing the production of reactive oxygen species. 129−131 Hot water induces the chilling injury tolerance in mango fruits and was found to be associated with the metabolism of jasmonic acid and salicylic acid and the synthesis of anthocyanins and carotenoids.…”

“…They found distinct differences in volatile compounds from mangos with and without internal breakdown. 107 Overall metabolomic approaches have led to the identification of important and differentially accumulated metabolites and metabolic pathways related to fruit development, color, flavor, ripening, physiological disorders, and several other processes, while the transcriptome studies identified the genes involved in these processes. Based on the transcriptome and metabolome data, mango cultivars can be screened to identify the biochemical and genetic variability associated with different quality traits.…”

“…Substantial progress has been made toward the understanding of mango biochemistry using metabolomic approaches to determine cultivar relationship, metabolites involved in physiological disorders, high temperature stress, flavor and aroma chemistry, maturity indicators, and the ripening process in different mango cultivars. Metabolite variations revealed the presence of sugars, organic acids, volatile compounds, key nutritional metabolites, and several other secondary metabolites in mango flowers and fruits ,− Supplementary Table 4 and Figure identify important metabolites involved in mango fruit development, maturity, ripening, flavor, genetic relationships, abiotic stress, and physiological disorders.…”