Aroma of Manggo Fruit: Biosynthesis and Postharvest Technology

Aroma is one of the important quality attributes of mango fruit. Fruit maturity at harvest, temperature during ripening, and composition of atmosphere in CA storage as well as duration of the storage strongly influenced biosynthesis of aroma volatile compounds in mango fruit as well as other quality attributes. Harvesting the fruit at appropriate maturity and then ripening at appropriate temperature will result in better quality of mango fruit. Some evident from this study revealed that exogenous application of ethephon or methyl jasmonate significantly increased production of aroma volatile compounds of mango fruit. Therefore, it is possible to enhance the production of aroma volatiles of mango fruit by exogenous application of ethephon and methyl jasmonate, which are safe for foods. CA storage can be used to extend the shelf life of mango without significant loss of aroma volatile compounds and other quality attributes.

Autorentext

Herianus J.D. Lalel, an Indonesian scientist, was born June 20, 1964. Academic background: Undergraduate Bachelor in Agronomy (1988); Masters in Food Science (1994); Doctor in Postharvest Technology of Horticulture (2003). Lecturer at Nusa Cendana University since 1989. Member of the Indonesian of Food Technologist since 1995