Biosynthesis of aroma volatile compounds and fatty acids in 'Kensington Pride' mangoes after storage in a controlled atmosphere at different oxygen and carbon dioxide concentrations

Green mature mangoes (Mangificra indica L. 'Kensington Pride') were stored in normal atmosphere (NA) and in 90-litre chambers of controlled atmosphere (CA) storage of a combination of 2% O-2 with 3, 6 and 9% CO2 at 13degreesC during March 1999 and second experiment included three combinations Of O-2 (1, 2 and 3%) with two levels of CO2 (6 and 8%) at 13degreesC during October 1999 to investigate the effects of increased CO2 and decreased O-2 in CA storage on biosynthesis of fatty acids and aroma volatile compounds. The fruit were allowed to ripen at 21 +/- 1degreesC to eating soft stage following 21 and 35 days' storage in both the experiments. Increased concentrations Of CO2 in CA storage increased the concentration of total fatty acids as well as palmitic acid, palmitoleic acid, stearic acid and linoleic acid. Furthermore it caused the ratio of palmitic to palmitoleic acid to be more than one and reduced the production of monoterpenes, sesquiterpenes and aromatics in the pulp of ripe fruit. An increased concentration Of CO2 in CA storage increased the production of total esters as well as major individual esters especially ethyl butanoate. Production of gamma-octalactone was lower in CA stored fruit as compared with NA storage. A CA storage comprising 2 % O-2 and 3 % CO2 or 3 % O-2 in combination with 6 % CO2 at 13degreesC seems to be promising for extending the shelf life of the 'Kensington Pride' mango while still maintaining a high concentration of the major volatile compounds responsible for the aroma of ripe mangoes.