Studies on the aroma biogenesis pattern in relation to changes in the physico-chemical and biochemical constitutents during ripening in fruits of five mango cultivars
1989
Selvaraj, Y. | Pal, D.K.
The aroma biogenesis pattern in relation to changes in physico-chemical and biochemical parameters in ripening fruits were studied in mango cultivars Alphonso Suvarnarekha, Fazli, Banganapalli and Totapari at four ripening stages, namely, at harvest maturity, half ripe, three-fourths ripe and eating ripe for juice colour, fruit firmness, alcohol insolubles, sucrose, glucose, fructose, acidity, malic acid, citric acid and tannins. Aroma characteristics of fruit and fruit juice were studied by sensory evaluation method. The results showed that in the five varieties of ripening mangoes, the reduction in fruit firmness, alcohol insolubles, acidity, citric: malic acid ratio and tannins, and increase in juice colour, sugars and sugar: acid ratio were related with increased aroma biogenesis. The intensity of aroma of ripe mango varieties was correlated with juice colour, sugar:acid and citric acid:malic acid ratios. Ripe Alphonso with very strong aroma (++++) had higher values for carotenoid pigments content and citric acid:malic acid ratio and lower values for sugar:acid ratio as compared to cultivars. Suvarnarekha, Fazli and Banganapalli with strong aroma (+++). Totapari with moderately strong aroma (++) had still lower values for carotenoids, and citric acid:malic acid ratio and higher values for sugar acid:ratio.
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