Mango - Crop Post-Harvest: Science and Technology - page 114

Table 6.3 Anthocyanin Levels ( μ g/kg Dry Matter) in the Skin of

Red-coloured Mango Cultivars.

3- O-galactoside a

Cyanidin Anthocyanidin

hexoside b

Cultivar Total content

Tommy 234 ± 15 3485 ± 290 3719 ± 291

Atkins
R2E2 ND 211 ± 7 211 ± 7

Kent 85 ± 4 422 ± 2 507 ± 5

Josẻ 4 ± 2 279 ± 20 283 ± 20

Haden 206 ± 10 1488 ± 15 1694 ± 18

Heidi 1165 ± 99 1755 ± 90 2920 ± 13

a Quantified as cyanidin 3- O-glucoside.
b Quantified as peonidin 3- O-glucoside.
c ND: not detected.
Source: From Berardini et al . (2005) with permission.

the relative proportion of all- trans, 13- cis and 9- cis forms
of b -carotene is 1970

Table 6.4 Carotenoid Composition and Vitamin A
Values of Ripe Mango cv. Keitt from Two
Locations in Brazil.

g/100g on
dry weight basis, respectively (Vasquez-Caicedo et al .
2006). The climatic factors play a vital role in determina-
tion of the accumulation of carotenoids. In Brazil, ripe
'Keitt' mango from Bahia (hot climate) had more than
twice the b -carotene than those from São Paulo (moderate
climate) (Table 6.4) (Mercadante & Rodriguez-Amaya
1998; Mercadante et al . 1997). Thus, hot climate favours
the accumulation of carotenoid pigments in mango fruit.
The synthesis of carotenoids in skin or pulp tissue is also
regulated by the storage and ripening temperature. It seems
that ripening temperature plays a very crucial role in the
optimum colour development of fruit. Certain post-harvest
treatments such as hot water or hot air enhance the rate of
degradation of chlorophyll and promote the carotenoid
biosynthesis in the skin and pulp. It warrants further
research to determine the factors influencing the relative
proportion of cis and trans isomers of b -carotene in ripe
mango as the latter has more biological activity in terms of
the pro-vitamin A.

± 7, 312 ± 2 and 237 ± 2 μ

Keitt

São Paulo
Location

Bahia
Location

Carotenoid

all - trans - b -carotene a 6.7 ± 1.6 15.1 ± 1.5

unidentified 0.2 ± 0.0 0.2 ± 0.0

cis - b -cryptoxanthin tr-0.1 tr-0.1

all - trans - b -cryptoxanthin 0.2 ± 0.0 0.3 ± 0.0

all - trans -zeaxanthin 0.8 ± 0.3 0.8 ± 0.2

luteoxanthin isomers 2.7 ± 0.2 3.8 ± 0.6

all - trans -violaxanthin 18.0 ± 4.0 21.1 ± 2.9

9- cis -violaxanthin 7.2 ± 1.4 10.1 ± 1.0

13- cis - violaxanthin b ND-tr 1.4 ± 0.1

cis -neoxanthin 0.3 ± 0.2 tr-0.2

all-trans -neoxanthin 1.9 ± 0.9 2.1 ± 1.3

Total 38.0 ± 7.7 55.0 ± 5.0

Vitamin A value (RE c /100 g) 112 ± 27 251 ± 26

Mean and standard deviation. ND: not detected.
Tr: trace.
b

a

Aroma
Aroma is an integral component of fruit flavour which
influences consumer perception. Mango aroma is very
complex as it is contributed to by a multitude of volatile
compounds. A plethora of factors influence the aroma
biogenesis in mango such as cultivar, harvest maturity,
ripening conditions, chilling injury, post-harvest treatments,
growth regulators (ethylene and jasmonates) and storage
conditions (Lalel 2002; Lalel & Singh 2006; Lalel et al .
2001, 2003a, 2003b, 2003c, 2003d, 2003e, 2003f, 2004a,

Location of cis double bond tentative.

RE: retinol equivalent
Source: Mercadante and Rodriguez-Amaya (1998) and
Mercadante et al . (1997).

c

of interrelationships with flesh colour and resulting vitamin
A values. b -Carotene exists in mango fruit in both forms,
cis and trans while trans form predominates (Vasquez-
Caicedo et al . 2006). In fully ripe 'Tommy Atkins' mango,