Aroma Volatiles of Mature-green and Tree-ripe `Tommy Atkins' Mangoes after Controlled Atmosphere vs. Air Storage

To determine the effects of fruit maturity, storage temperature, and controlled atmosphere (CA) on aroma volatiles, mature-green (MG) and tree-ripe (TR) `Tommy Atkins' mangoes (Mangifera indica L.) were stored for 21 days in air or in CA (5% O 2 plus 10% or 25% CO 2 ). The MG fruit were stored at 12 °C and the TR fruit at either 8 or 12 °C. Homogenized mesocarp tissue from fruit that had ripened for 2 days in air at 20 °C after the 21-day storage period was used for aroma volatile analysis. The TR mangoes produced much higher levels of all aroma volatiles except hexanal than did MG fruit. Both MG and TR mangoes stored in 25% CO 2 tended to have lower terpene (especially p-cymene) and hexanal concentrations than did those stored in 10% CO 2 and air-stored fruit. Acetaldehyde and ethanol levels tended to be higher in TR mangoes from 25% CO 2 than in those from 10% CO 2 or air storage, especially at 8 °C. Inhibition of volatile production by 25% CO 2 was greater in MG than in TR mangoes, and at 8 °C compared to 12 °C for TR fruit. However, aroma volatile levels in TR mangoes from the 25% CO 2 treatment were in all cases equal to or greater than those in MG fruit treatments. The results suggest that properly selected atmospheres, which prolong mango shelf life by slowing ripening processes, can allow TR mangoes to be stored or shipped without sacrificing their superior aroma quality.