Factors affecting ethylene and carbon dioxide concentrations during ripening: Incidence on final dry matter, total soluble solids content and acidity of mango fruit

Abstract

Ripening of climacteric fruits is associated with pronounced changes in fruit gas composition caused by a concomitant rise in respiration and ethylene production. There is a discrepancy in the literature since some authors reported that changes in fruit gas compositions differ in attached and detached fruits. This study presents for the first time an overview of pre- and post-harvest factors that lead to variations in the climacteric respiration and ethylene production, and attempts to determine their impacts on fruit composition, i.e., dry matter, total soluble solids content and acidity. The impact of growing conditions such as the fruit position in the canopy and the fruit carbon supply; fruit detachment from the tree, including the maturity stage at harvest; and storage conditions after harvest, i.e., relative humidity and temperature were considered as well as changes in fruit skin resistance to gas diffusion during fruit growth and storage. Results showed that fruit gas composition vary with all pre and post-harvest factors studied. Although all mangoes underwent a respiratory climacteric and an autocatalytic ethylene production, whatever pre and post-harvest factors studied, large differences in ethylene production, climacteric respiration and fruit quality were measured. Results suggested that the ripening capacity is not related to the fruit ability to produce great amount of ethylene. In agreement with precedent studies, this work provided several lines of evidence that gas composition of fruit is related to its water balance. Our measurements indicated that skin resistance to gas diffusion increased after the harvest and during storage. It was so suggested that the faster ripening of detached fruit may be explained in part by changes in fruit water balance and skin resistance to gas diffusion caused by fruit detachment.

Commercial fast-cooling programs for ‘Rosa’ mango: Impacts on fruit quality

“…The titratable acidity of fruits subjected to 240-min fast cooling decreased after 14 days of cold storage and reached stability after three days of shelf-life. Acidity decreased due to the oxidative degradation of citric acid, which is an organic substance essential for energy production during respiration of fruits in storage (Chitarra & Chitarra, 2005;Emongor, 2015;Nordey et al, 2016;Lawson et al, 2019).…”

Effects of Commercial Rapid Cooling Programs on ‘Rosa’ Mango Quality

“…The advanced stages of ripening impacted the absence of significant differences in the quality parameters. Most cellular metabolic activities related to texture, pigment deposition, acidity changes, sugar conversion, and production of aromatic volatile chemical compounds were stabilized (Goulao & Oliveira, 2008;Mossad et al, 2016;Nordey et al, 2016). Rapid cooling programs and cold storage kept reduced water loss and extended fruit shelf life (Brosnan & Sun, 2003).…”

Volatile profiles from over-ripe purée of Thai mango varieties and their physiochemical properties during heat processing

“…Although TSS content represents carbohydrates, organic acids, proteins, fats and minerals, changes in TSS during fruit ripening are mainly associated with the increase alteration of carbohydrate to simple sugars [44]. Nordey et al [45] reported the TSS content increased~2-folds during the process of ripening in mango fruits. The TSS of all mango varieties was between 10.7-11.6 Brix in which glucose, fructose and sucrose constituted the majority of carbohydrates [39].…”