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Cranfield University Thiruchelvam Thanaraj Understanding the Changes in Sri Lankan Mango Fruits During Postharvest Ripening

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Cranfield University Thiruchelvam Thanaraj Understanding the Changes in Sri Lankan Mango Fruits During Postharvest Ripening CRANFIELD UNIVERSITY THIRUCHELVAM THANARAJ UNDERSTANDING THE CHANGES IN SRI LANKAN MANGO FRUITS DURING POSTHARVEST RIPENING CRANFIELD HEALTH Plant Science Laboratory Ph.D THESIS 2010 ii CRANFIELD UNIVERSITY Cranfield Health Plant Science Laboratory Ph.D THESIS Academic Years: 2006-2010 THIRUCHELVAM THANARAJ UNDERSTANDING THE CHANGES IN SRI LANKAN MANGO FRUITS DURING POSTHARVEST RIPENING Supervisor: Dr. Leon A. Terry February 2010 This thesis is submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy © Cranfield University, 2010. All rights reserved. No part of this publication may be reproduced without the written permission of the copyright holder. T.Thanaraj Cranfield University Ph.D Thesis 2010 i ABSTRACT This is the first study to be carried out which describes changes in biochemical profile of both pre- and post-climacteric Sri Lankan mango fruits. Chemometric analysis revealed that spatial distribution of biochemical compounds between peel and pulp was the major discriminatory factor during maturation; whereas fully mature mango fruit contained the highest concentration of starch and lowest concentration of acids. Since these combined variables also responsible for the final quality of ripe fruit, they could be used as important parameters of horticultural maturity to inform growers to harvest Sri Lankan mango fruit at the optimum stage. In further work, mango fruits were ripened at 32oC for 4 days in order to better understand the temporal variation of major biochemical components during postharvest ripening. Mango cv. Malgova contained about three-fold higher organic acids than other cultivars tested, whilst cv. Willard had significantly higher glucose and ascorbic acid levels than cvs. Karutha Colomban and Malgova. In addition to differences in sugars and acids, mango peel had about ten-fold higher total phenolics than pulp, whereas cv. Willard pulp contained comparatively higher total phenolics than cv. Malgova. Therefore, many consumers may prefer both cvs. Willard and Karutha Colomban as being of superior flavour and quality as compared to cv. Malgova since they had comparatively higher sugar/acid ratio, antioxidant capacity and a vibrant yellow-orange colour when ripe. Malgova fruits are less suitable as a dessert mango, but are better suited to be used in pickles. Mangiferin (most abundant flavonoid in the cultivars tested) has a variety of reported health-related properties (antioxidant, antitumor and antiviral) and thus differences in biochemical composition could be used to promote sales. Ascorbic acid, and some carotenoids and phenolic compounds are also antioxidants. T.Thanaraj Cranfield University Ph.D Thesis 2010 ii In order to elucidate the temporal effects of ripening temperature on quality-related target analytes, mango fruits were either ripened at 20oC or 30oC (or a combination of the two). The aim was to identify the best ripening temperature and then potentially advise practitioners to use appropriate temperature in order to attain superior fruit quality. The sugar/acid ratio and total carotenoids increased more in fruits ripened at 30oC than 20oC whilst total phenolics and flavonoids increased in fruits ripened at 20oC, but decreased in fruits ripened at 30oC. Ripening at 20oC enhanced the overall biochemical profile, quality parameters and shelf-life of mango fruit. As a consequence, the implications of this research are that Sri Lankan mango fruit should be ripened at a lower temperature, such that current practices should change. The genotypic composition of volatiles in Sri Lankan mango fruit and the effect of postharvest storage on these volatiles has never been attempted. Using a new extraction and quantification methodology developed as part of this research, the profile of volatiles varied significantly amongst the cultivars studied. Whereas terpinolene was most abundant in cv. Willard, ocimene and myrcene were the prominent compounds measured in cvs. Karutha Colomban and Malgova, respectively. Terpinolene possess a floral, sweet and pine-like aroma, whilst ocimene and myrcene are responsible for the often quoted ‘green’ aroma of some mango fruit. Given these differences it would, therefore, be expected that cv. Willard fruits would be adjudged favourably by more consumers and perhaps be better suited for export. It is evident from the work presented herein that when comparing the biochemical profiles of cvs. Willard and Karutha Colomban to most mainstream commercial cultivars currently available on the global market that these endemic cultivars may be preferred by more consumers. T.Thanaraj Cranfield University Ph.D Thesis 2010 iii ACKNOWLEDGEMENTS I would like to express my gratitude to my supervisor Dr. Leon A. Terry for his support, guidance and advice throughout this programme. I am also grateful to Mr. Allen Hilton, Mrs. Balwinder Cook and Mrs. Rosemary Burns for technical support and Mr. Charles Marshall and Dr. Conrad Bessant for statistical and chemometric analysis. I wish to thank the World Bank aided IRQUE project (IDA Credit No. 3781 CE) of the Faculty of Agriculture, Eastern University, Sri Lanka and Cranfield University for financial support. All colleagues and friends are greatly acknowledged for their help, advice and encouragement. Last, but not least, I would like to thank all of my family members for their encouragement and moral support. My wife (Sharmila), son (Karoll Kaveen) and daughter (Miristhika) are especially thanked for their support, sacrifice and patience. T.Thanaraj Cranfield University Ph.D Thesis 2010 iv LIST OF CONTENTS ABSTRACT ................................................................................................................................ i ACKNOWLEDGEMENT ......................................................................................................... iii LIST OF CONTENTS ............................................................................................................... iv LIST OF FIGURES .................................................................................................................... x LIST OF TABLES .................................................................................................................. xix NOTATION ........................................................................................................................... xxii CHAPTER ONE: INTRODUCTION .................................................................................... 1 1.1 Background ............................................................................................................... 1 1.2 Aim and objectives .................................................................................................. 3 1.2.1 Rationale………………….………………………………………………3 1.2.2 Hypotheses……………………………………………………………….5 1.2.3 Aim ………………………………………………………………………5 1.2.4 Objectives ………………………………………………………….…….6 1.3 Structure of the thesis..…………………...…………….…………………………..6 CHAPTER TWO: LITERATURE REVIEW ....................................................................... 9 2.1 Mango ....................................................................................................................... 9 2.1.1 History, distribution, production and cultivars ........................................... 9 2.1.2 Morphological description of mango ....................................................... 13 2.1.3 Fruit development and harvest maturity ................................................... 16 2.1.4 Mango ripening and the role of ethylene in ripening and development ... 17 T.Thanaraj Cranfield University Ph.D Thesis 2010 v 2.1.4.1 Ethylene…………………………………………............…18 2.1.4.2 Ethylene biosynthesis……………………………….…...…19 2.1.4.3 Climacteric and non-climacteric fruits…………………......21 2.1.4.4 Mango fruit development stages…………………….……..22 2.1.4.5 Ethylene receptors………………………………………….23 2.1.4.6 Ethylene inhibitors………………… ………………….…24 2.1.5 Harvesting and handling of mangoes ....................................................... 25 2.1.6 Grading and packaging ............................................................................. 25 2.1.7 Storage of mango ...................................................................................... 26 2.1.8 Postharvest physiology, disorders, pests and diseases ............................. 29 2.1.9 Marketing and international trade............................................................. 29 2.1.10 Mango trade in Sri Lanka ....................................................................... 31 2.2 Biochemical profile of mango fruit ........................................................................ 34 2.2.1 Non-structural carbohydrates ................................................................... 35 2.2.1.1 Starch ...................................................................................... 35 2.2.1.2 Sugars ..................................................................................... 35 2.2.2 Structural carbohydrates ........................................................................... 37 2.2.3 Phenolic compounds ................................................................................. 38 2.2.4 Non-volatile organic acids ........................................................................ 40 2.2.5 Sugar/acid ratio ......................................................................................... 42 2.2.6 Aroma volatiles .......................................................................................
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