Pre- and Postharvest Factors Affecting Aroma Volatile Production in Mango

Hot water dipping can be an organic postharvest disease control for mango fruit up to three weeks in cool storage without adversely affecting aroma volatiles in the pulp of the ripe fruit. However, hot Sportak and Spin Flo treatments at both ambient and high temperature effectively controlled postharvest diseases in mango fruit for the same storage period and improved fruit aroma. None of the treatments significantly affected the fruit quality as compared to the control. Lower concentrations of exogenously applied putrescine (1-2 mM), an anti-senescent agent, improved fruit aroma biosynthesis. Higher concentration of putrescine (3 mM) did not significantly improve aroma volatiles in the treated ripe fruit. All edible coatings delayed the rate of physiological weight loss and retarded fruit ripening. Mango Carnauba, a lipid-based edible coating, delayed mango fruit ripening up to one week at ambient temperature and improved fruit colour and quality including fatty acids and aroma volatiles. Semperfresh and Aloe Vera gel coatings caused the development of off-flavours in the coated fruit. CA storage (2% 02 and 5% CO2) of hard mature green mango prolonged postharvest life of the fruit but caused a reduced colour development, decreased total carotenoids, higher TA, and development of off-flavours compared to NA storage. Fruit harvested at the sprung stage did not develop off-flavours in CA storage (2% 02 and 5% C02) but showed reduced aroma biosynthesis. In conclusion, fruit quality particularly aroma volatiles in the pulp of the ripe 'Kensington Pride' mango fruit was influenced by rootstock, postharvest disease control method, exogenously applied putrescine, edible coating, and CA storage in combination with fruit maturity at harvest.