Volatile flavour components of mango fruit

An essence of fresh Venezuelan mango fruit obtained by well-established procedures possessed the characteristic aroma of the fruit. It was analysed by GC/MS using both EI and Cl. The fruit produced a relatively small quantity of aroma volatiles (ca 60 μg/kg fresh fruit), less than that obtained from many similar tropical fruits. Terpene hydrocarbons comprised ca 68% of the sample, eight monoterpenes contributing ca 54% and four sesquiterpenes contributing ca 14%. Important constituents included α-pinene, car-3-ene, limonene, γ-terpinene, α-humulene, β-selinene, acetophenone, benzaldehyde and a dimethylstyrene. Car-3-ene (26%) was the major constituent, and on odour evaluation of separated components at an odour port during GC, the peak due to this compound was described as having an aroma of mango leaves. This compound has not previously been detected among mango volatiles. The only other component providing mango aroma was a dimethylstyrene, and this too is a new mango volatile.     

Comparison of the volatile components of some mango cultivars

Three cultivars of mango from Sri Lanka (Jaffna, Willard and Parrot) were analysed for their volatile aroma components. The total concentrations of volatiles obtained were ca 251, 422 and 628 μg per kg of fresh fruit, respectively. Terpenes were the main volatiles of all three cultivars, with monoterpene hydrocarbons contributing 50–63 % w/w of the total volatiles and sesquiterpene hydrocarbons 14–19 %. Whilst the major volatile of Jaffna mango was cis-β-ocimene (38 %), α-terpinolene was the major volatile of the other two cultivars (32 % and 35 %). Esters were produced by all cultivars (2–16 %), Jaffna yielding most, the majority being unsaturated (12 %). Willard mango gave particularly high levels of non-terpene hydrocarbons (19 %), including a range of six long-chain alkanes (8 %), not detected in the other cultivars.     

Volatile flavour components of cashew ‘apple’ (Anacardium occidentale)

An essence of fresh cashew ‘apple’, obtained by well-established procedures and possessing the characteristic aroma of that fruit, was analysed by GC and by GC/MS using both EI and CI techniques. The fruit produced a very small quantity of aroma volatiles (ca 3.6 μ/kg fresh fruit), much less than that obtained from most similar tropical fruits. Five aldehydes comprised ca 26% of the sample, but terpene hydrocarbons (ca 38%) provided the major group of compounds, consisting of four monoterpenes (ca 34%) and three sesquiterpenes (ca 4%). Important constituents of the essence included hexanal, car-3-ene, limonene, trans-hex-2-enal and benzaldehyde. Car-3-ene (24.3%) was the major constituent, and it was observed that during some recent analyses of tropical fruits this relatively uncommon aroma volatile had been identified in three out of four fruits studied of Venezuelan origin.     

Attractiveness for Ceratitis capitata (Wiedemann) (Dipt., Tephritidae) of mango (Mangifera indica, cv. Tommy Atkins) airborne terpenes

The airborne volatiles of the Tommy Atkins cultivar of mango ( Mangifera indica L.), a fruit frequently damaged by Ceratitis capitata , were analysed by aeration of fresh fruits, adsorption and thermal desorption coupled to gas chromatography–mass spectrometry. Ethanol and acetic acid were identified as the major components, together with longifolene, which has not been described before in the mango aroma and other terpenes (α-pinene, 3-carene, p -cymene, limonene and α-terpinolene). The attractiveness of the identified terpenes for C. capitata was tested in laboratory cages and the results showed that p -cymene and limonene were the best terpene attractants for both males and females.     

SENSORY QUALITY STUDIES ON MANGO AROMA CONCENTRATE DURING STORAGE

Aroma concentrates from Alphonso and Totapuri mango pulps were prepared and the aroma stripped pulps were concentrated two folds. Ready to serve beverages were prepared from fresh mango pulps and pulp concentrates by adding different levels of aroma concentrates. Sensory evaluation of beverages showed that in the case of Alphonso mango addition of 50%, 75% and 100% aroma concentrate gave comparable quality while with Totapuri only 50% level showed comparable quality. The aroma stripped pulp concentrates were canned as such and after mixing with 50% aroma concentrates and stored at 25 × 5°C. Aroma concentrates were bottled and stored at 2°C. At different intervals of storage, beverages were prepared and evaluated. The results showed that throughout the storage period, beverages prepared from mango concentrates to which 50% aroma was added before canning was superior to those prepared from aroma stripped canned pulp concentrates to which aroma was added at the time of preparation of beverage indicating the effect of mango pulp on aroma stability.     

怒江干热河谷杧果种质资源形态性状遗传多样性分析

通过对255份怒江干热河谷杧果种质资源的24个形态性状进行评价,分析其遗传多样性。结果表明,怒江干热河谷杧果种质资源的果实单果重量、果实长度、果核重量、果核长度、果实形状、果皮颜色、果肉颜色、果实香气、果实风味、果实成熟期等形态性状均具有丰富的多样性。11个数量性状的变异系数为12.44%~56.44%,其中果实单果重量的变异系数最大,叶片宽度最小;13个质量性状的Shannon-weaver指数范围为0.68~2.21,平均值为1.42,其中果肉颜色指数最大,叶片质地指数最小。聚类结果将255份杧果材料聚为3大类,其中果皮厚,果小,种核大,可食率低,早熟,品味酸甜,品质差的杧果种质占很大比例。这些种质资源在不同地区收集的材料之间存在明显的遗传差异,但部分地区内的杧果材料表现出明显的遗传分化。通过表型评价鉴定,初步筛选出具有独特香气、反季节开花结果、早熟、小果型、高产等性状的特异种质资源35份。     

Differential gene expression associated with flower development of mango (Mangifera indica L.) varieties with different shelf-life

Mango (Mangifera indica L.) is one of the most important commercial fruit crop grown in many parts of the world. Major challenges affecting mango trade are short shelf-life, high susceptibility to chilling injury, post-harvest diseases and consumer demand for improved fruit quality. The objective of the present study was to reveal the key regulators present in bud and flower tissues during flower development stage, associated with fruit development and affect the shelf-life of the mango fruit. RNA-sequencing of contrasting genotypes having short and long shelf-life, was carried out. Comparative differential expression pathway studies of long shelf-life (Totapuri) and short shelf-life (Bombay Green) mango genotypes revealed a total of 177 highly differentially expressed genes. Out of 177 total genes, 101 genes from endoplasmic reticulum pathway and very few from gibberellins (3) and jasmonic acid (1) pathway were identified. Genes from endoplasmic reticulum pathway like hsp 90, SRC2, DFRA, CHS, BG3 and ASPG1 mainly up regulated in Bombay Green. Uniprotein B9R8D3 also shows up regulation in Bombay Green. Ethylene insensitive pathway gene EIL1 up regulated in Bombay Green. Gene CAD1 from phenylpropanoid pathway mainly up regulated in Bombay Green. A total of 4 SSRs and 227 SNPs were mined from these pathways specific to the shelf-life. Molecular studies of endoplasmic reticulum, phenylpropanoid, ethylene, polygalacturonase and hormone pathways at the time of bud and flower formation revealed key regulators that determine the shelf-life of mango fruit.     

Analysis of volatile aroma constituents of wine produced from Indian mango (<Emphasis Type="Italic">Mangifera indica</Emphasis> L.) by GC-MS

Volatile aroma compounds are synthesized by wine yeast during wine fermentation. In this study the volatile aroma composition of two varieties of mango wine were determined to differentiate and characterize the wines. The wine was produced from the fruits of two varieties of mango cultivars namely Banginapalli and Alphonso. The volatile compounds formed in mango wine were analyzed by gas chromatography coupled with mass spectrometry (GC-MS). Thirty-two volatile compounds in wines were determined of which four were new and unidentified present in lower concentration. Apart from the ethanol (8.5 ± 0.28 and 7.2 ± 0.28% v/v), 1-propanol (54.11 ± 0.33 and 42.32 ± 0.57 mg/l), isobutyl alcohol (102 ± 1.57 and 115.14 ± 2.88 mg/l) and isoamyl alcohol (123 ± 2.88 and 108.40 ± 0.23 mg/1) were found to be the major flavouring higher alcohols in the mango wines produced from the fruits of Banginapalli and Alphonso respectively. Ethyl acetate (35 ± 0.57 and 30.42 ±1.15 mg/l) was the major ester component in both wines produced. Besides, other esters like ethyl octonoate, ethyl hexanoate and ethyl decanoate were also present in the wines. Cyclohexane methanol (1.45 ± 0.11 mg/l) was present only in wine made from Banginapalli and β-phenylethyl butanoate (0.62 ± 0.01 mg/1) was found only in Alphonso wine. The results demonstrate that the wine prepared from Banginapalli variety had better aroma composition and good taste than that from the Alphonso variety.     

Effects of Ag Nanoparticles on Growth and Fat Body Proteins in Silkworms (<Emphasis Type="Italic">Bombyx mori</Emphasis>)

This growing interest in the cultivation of Japanese quince Chaenomeles japonica L. results from the potentially beneficial properties of its fruit. Fresh fruits are very firm and too acidic to eat raw, but their bioactive components, distinctive aroma, and high amount of dietary fiber make the fruits well suited for industrial processing. However, not all the properties of the fruit have been investigated. For example, there are no comprehensive reports about the mineral content or potentially harmful effects on liver metabolism. Hence, the purpose of our study was to examine fresh Japanese quince fruit in terms of (1) ascorbic acid, oxalate, fiber, macro- and micronutrients, dry matter, extract, total acidity, antioxidant activity, and phenolic compound levels; and (2) the effect of its extract on in vitro hepatocyte metabolism, measured by the concentration of lipid peroxides (LPO) and reactive oxygen species (ROS) and the severity of apoptosis and necrosis. The fruit of C. japonica had high levels of macro- and microelements, ascorbic acid, phenolic compounds, fiber, and low oxalate levels. Our analysis of macro- and microelements showed that the average content of Fe was 0.516 mg/g, Cu 0.146 mg/g, Zn 0.546 mg/g, Mg 16.729 mg/g, and Ca 22.920 mg/g of fresh fruit. A characteristic feature of the fresh fruit of C. japonica is a high level of polyphenols, which—combined with a high content of vitamin C—affect their high antioxidant potential. In the tested hepatocyte cultures incubated with extract of the Japanese quince, we observed a significant decrease in the concentration of lipid peroxides compared to the control. There were also no signs of increased formation of ROS in the mitochondria of hepatocytes incubated with the extract of quince. Malondialdehyde was strongly negatively correlated with the concentration of Japanese quince extract, which indicates the hepatoprotective properties of Japanese quince. In addition, our analysis of confocal microscopy images showed that the hepatocytes incubated with the extract of Japanese quince at any concentration did not show any signs of apoptosis or necrosis. The aqueous extract of quince fruit has antioxidative and antiapoptotic hepatocytes, thus exerting a hepatoprotective effect.     

Anthocyanins in fruits of Vaccinium Japonicum

Cyanidin-3-arabinoside (54%) and pelargonidin-3-arabinoside (39%) were the main anthocyanins isolated from berries of Vaccinium japonicum. In addition smaller amounts of 3-galactosides of cyanidin (5%) and pelargonidin (2%) were found. The total anthocyanin content in the fruit averaged 113 mg/100 g fresh fruit. This is the first report of pelargonidin derivatives in the genus Vaccinium.     

Biochemical characterization of sap (latex) of a few Indian mango varieties

Mango sap (latex) from four Indian varieties was studied for its composition. Sap was separated into non-aqueous and aqueous phases. Earlier, we reported that the non-aqueous phase contained mainly mono-terpenes having raw mango aroma (Phytochemistry 52 (1999) 891). In the present study biochemical composition of the aqueous phase was studied. Aqueous phase contained little amount of protein (2.0-3.5 mg/ml) but showed high polyphenol oxidase (147-214 U/mg protein) and peroxidase (401-561 U/mg protein) activities. It contained low amounts of polyphenols and protease activities. On native PAGE, all the major protein bands exhibited both polyphenol oxidase and peroxidase activities. Both polyphenol oxidase and peroxidase activities were found to be stable in the aqueous phase of sap at 4 degrees C. Sap contained large amount of non-dialyzable and non-starchy carbohydrate (260-343 mg/ml sap) which may be responsible for maintaining a considerable pressure of fluid in the ducts. Thus, the mango sap could be a valuable by-product in the mango industry as it contains some of the valuable enzymes and aroma components.     

中国芒果输出蒸热杀虫处理研究

中国芒果输出蒸热杀虫处理研究,包括海南产金煌、爱文、象牙和台农1号4个品种芒果鲜果内橘小实蝇Bactrocera dorsalis(Hendel)的卵和不同龄期幼虫的耐热力试验;芒果小规模、大规模蒸热杀虫处理试验;以及蒸热处理对芒果品质的影响等。结果显示,当蒸热室温度逐步达到50℃,芒果果心温度上升至47℃(使用饱和热蒸汽)并保持这一温度时,在不同处理时间(0、5、10、15、20min)条件下,不同品种芒果内橘小实蝇的耐热力由强至弱的发育期依次为2龄幼虫→3龄幼虫→1龄幼虫→卵,其中以金煌芒果(海南产芒果品种中果体最大,平均重量856g)内2龄幼虫的耐热力最强。完全杀灭海南产金煌芒果内橘小实蝇的卵和幼虫的蒸热条件是果心温度保持在47℃和使用饱和热蒸汽处理20min。金煌芒果的小规模、大规模蒸热杀虫处理试验的结果进一步确认和验证,在上述的蒸热处理条件下,总计数量分别为14000头和35000头最具耐热力的供试橘小实蝇2龄幼虫全部被杀灭(死亡率100%),完全可确保其检疫安全。同时,经蒸热杀虫处理后第7d和第12d的金煌芒果鲜果与对照鲜果品质(包括色泽,以及还原糖、蔗糖、总糖、总酸、维生素C和可溶性固形物的含量)的比较测定数据表明,蒸热温度47℃和使用饱和热蒸汽处理20min,除维生素C的含量有微量损失外,基本可保持鲜果的品质不变。     

Comparative content of total polyphenols and dietary fiber in tropical fruits and persimmon

Recent studies have shown that dietary fiber and polyphenols of vegetables and fruits improve lipid metabolism and prevent the oxidation of low density lipoprotein cholesterol (LDL-C), which hinder the development of atherosclerosis. The goal of this study was to measure the total polyphenol and dietary fiber contents of some tropical fruits (i.e., pineapple, wax apple, rambutan, lichi, guava, and mango) and compare the results to the content of these substances in the better characterized persimmon. It was found that lichi, guava, and ripe mango (cv. Keaw) have 3.35, 4.95, and 6.25 mg of total polyphenols in 100 g fresh fruit, respectively. This is significantly higher than in persimmon, pineapple, wax apple, mature green mango, and rambutan [P < 0.0005 for pineapple (Smooth Cayene variant), wax apple, persimmon, rambutan, mature green mango (cv. Keaw); the value of P < 0.001 is found only for pineapple (Phuket, Queen variant)]. The same relationship was observed for the contents of gallic acid and of dietary fiber. It can be supposed that among the studied fruit, lichi, guava, and ripe mango may be preferable for dietary prevention of atherosclerosis.     

Effect of rootstock on mango fruit susceptibility to infestation by Anastrepha obliqua

The effect of the use of rootstock Criollo on the susceptibility of Manila mango fruit to infestation by Anastrepha obliqua (Macquart) was determined in the present investigation. Growth, quality parameters (Soluble solids content (%), citric acid content (%), firmness, monoterpene volatiles (3-carene, limonene, alpha-pinene, and beta-myrcene), main flavonoids content (milligrams/100 g fresh pulp), and larvicidal activity of methanolic extracts, as well as the degree of infestation during preharvest development of the fruits were analyzed. The results indicated that the rootstock did not have any significant effect on growth, soluble solids content, or citric acid content; although it increased firmness as well as 3-carene levels and main flavonoids content, resulting in a greater resistance to infestation by A. obliqua. The obtained results support the use of this rootstock because of the beneficial effects observed on the resistance of mango fruit to infestation by this fruit fly.     

SENSORY EVALUATION OF MANGO DRINKS USING FUZZY LOGIC

Three brands of ready to serve mango drinks namely 'Frooti', 'Real'and 'Slice'that are available in the market were used for sensory evaluation along with the vacuum dried reconstituted mango powder drink. Mango powder was produced from mango pulp of 'Totapuri'variety with addition of Maltodextrin, Glycerol monostearate and Tri calcium phosphate at rate of 0.62, 0.015 and 0.015 kg per kg dry mango solid, respectively. These ingredients were added for getting a nonsticky free flowing powder. The pulp along with the ingredients was dried in a vacuum drier at 70 ± 2C and 710–750 mm Hg vacuum. Fuzzy logic analysis was used for finding out the best of the three market mango drinks. BrimA index (a criterion for acceptance of fruit juice) and total solid (kg per kg drink) of the reconstituted mango drink was adjusted based on the BrimA index and total solid values of the best market drink. The reconstituted mango drink satisfied the quality criteria set for 'mouth feel'but not the color, smell and taste.     

Incidence of frugivorous flies (Tephritidae and Lonchaeidae), fruit losses and the dispersal of flies through the transportation of fresh fruit

Frugivorous flies (Diptera: Tephritidae and Lonchaeidae) cause significant losses in horticultural crops. These losses are associated with the fruit damaged by frugivorous fly infestation occurring during all steps of the production and commercial sale. Pest monitoring is the main tool used to identify and avoid future losses in horticultural crops. In this study we monitor the population of frugivorous flies in a fruit orchard and a food supply centre (FSC) to assess fruit losses and examine the dispersal of flies. Six Anastrepha species, Ceratitis capitata (Wiedemann), five Neosilba species and Dasiops sp. were recovered from traps and fruit samples. The fruit losses were estimated for star fruit (26%), guava (17%), mango (4%), orange (1.9%), tangerine (0.9%) and apple (0.2%). The fruit collected at the FSC demonstrated that immature frugivorous flies can disperse for several kilometres through the transportation of fresh fruit. Due to the importance of frugivorous flies, this poses a threat to the production and commercial sale of fruit around the world. Our study presents information relevant to the pest management and risk mitigation for frugivorous flies.     

Chemical composition, nutritional evaluation, and economic prospects ofSpondias purpurea (Anacardiaceae)

The fruits of “ovo” (Spondias purpurea L) had the highest caloric density of the fruits compared, 74 kcal/100 g edible portion versus 39 to 58 kcal/100 g for peach, apricot, plum, mango, and cherry. This higher caloric density is due principally to ovo's higher concentration of total carbohydrates (19.1%); fructose, glucose, and sucrose together account for 65% of the soluble matter. Unlike the other fruits, ovo retains a fair amount of starch in the mesocarp. It is a moderate source of potassium (250 mgl 100 g edible portion) and an excellent source of vitamin C (49 mg/l00 g edible portion). Analysis of volatile flavor compounds showed 2-hexenal to be the main flavor compound present. Although there is a local market for ovo in Ecuador, large scale exportation of the fresh fruit currently lacks the necessary infrastructure to prolong shelf life, while the current production of ovo is insufficient for large scale industrial processing of the fruit. In the near future, the best alternative to maximize the income of the small holders producing ovo is for them to concentrate on producing “value added products” such as jams, ice creams, alcoholic beverages, and vinegars.