Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 65, Issue 3, Pages 632-638Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.6b04355
Keywords
mango fruit; chilling injuries; volatiles; alpha-linolenic acid-oxidation pathway; oxylipins
Funding
- Chief Scientist of the Israeli Ministry of Agriculture and Rural Development [430-0544-14]
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Mango-fruit storage period and shelf life are prolonged by cold storage. However, chilling temperature induces physiological and molecular changes, compromising fruit quality. In our previous transcriptomic study of mango fruit, cold storage at suboptimal temperature (5 degrees C) activated the a-linolenic acid metabolic pathway. To evaluate changes in fruit quality during chilling, we analyzed mango Keitt fruit peel volatiles. GC-MS analysis revealed significant modulations in fruit volatiles during storage at suboptimal temperature. Fewer changes were seen in response to the time of storage. The mango volatiles related to aroma, such as delta-3-carene, (Z)-beta-ocimene, and terpinolene, were downregulated during the storage at suboptimal temperature. In contrast, C-6 and C-9 aldehydes and alcohols-alpha-linolenic acid derivatives 1-hexanal, (Z)-3-hexenal, (Z)-3-hexenol, (E)-2-hexenal, and nonanal-were elevated during suboptimal-temperature storage, before chilling-injury symptoms appeared. Detection of those molecules before chilling symptoms could lead to a new agro-technology to avoid chilling injuries and maintain fruit quality during cold storage at the lowest possible temperature.
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