Temporal variation of volatile compounds from Sri Lankan mango (Mangifera indica L.) fruit during ripening

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dc.contributor.authorThiruchelvam, Thanaraj
dc.contributor.authorLandahl, Sandra
dc.contributor.authorTerry, Leon A
dc.date.accessioned2020-07-21T08:49:47Z
dc.date.available2020-07-21T08:49:47Z
dc.date.issued2020-06-24
dc.description.abstractBackground Volatile compounds are considered as an important quality factor, as their aroma influences consumer acceptability. The type and concentration of volatile compound varies with genotype, pre- and postharvest factors. However, there is a paucity of information on volatiles from mango cultivars endemic to Sri Lanka (Willard, Karutha Colomban and Malgova). Therefore, volatile compounds were extracted from ripe fresh peel and pulp and analysed using gas chromatography-flame ionization detector (GC-FID). Results Ocimene was the major volatile organic compound (VOC) of cv. Karutha Colomban whilst terpinolene was dominant for mango cv. Willard in addition to α-pinene, 3-carene and β-caryophyllene. Myrcene, ocimene, β-caryophyllene, α-pinene and α-humulene contributed to cv. Malgova. Conclusion The variation of VOC concentration in mango fruit was significantly influenced by the ripening temperature. In general, mango peel contained higher amounts of VOCs than pulp.en_UK
dc.identifier.citationThiruchelvam T, Landahl S, Terry LA. (2020) Temporal variation of volatile compounds from Sri Lankan mango (Mangifera indica L.) fruit during ripening. Journal of Agriculture and Food Research, Volume 2, December 2020, Article number 100053
dc.identifier.issn2666-1543
dc.identifier.urihttps://doi.org/10.1016/j.jafr.2020.100053
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/15574
dc.language.isoenen_UK
dc.publisherElsevieren_UK
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAromaen_UK
dc.subjectPostharvesten_UK
dc.subjectVOCen_UK
dc.subjectMalgovaen_UK
dc.subjectKarutha Colombanen_UK
dc.subjectWillarden_UK
dc.titleTemporal variation of volatile compounds from Sri Lankan mango (Mangifera indica L.) fruit during ripeningen_UK
dc.typeArticleen_UK

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