Impact of low oxygen storage on quality attributes including pigments and volatile compounds in ‘Shelly’ mango

摘要: Abstract Optimal oxygen conditions in controlled atmosphere storage play an important role maintaining quality and extending shelf life of mangoes, especially for long distance markets. The aim the study was to investigate low O2 tolerance limit 'Shelly' mango fruit based on attributes including pigments accumulation restricted volatile organic compounds (VOCs). Spectroscopy visible wavelength range applied diffuse reflectance mode as a non-destructive method monitoring pigment contents. Furthermore, relationship between non-destructively measured indices content investigated. spectral measurements predicted (R2 ≥ 0.70). However, experimental results showed that had no impact Soluble solids individual sugars (sucrose, fructose, glucose) increased all conditions. Significant differences were found VOCs, 1% resulted significant anaerobic metabolites: ethanol, ethyl acetate, 3-hydroxy-2-butanone, butanoate, 1-butanol, 2, 3-butanediol, propanoate, undecane. Sensory analysis indicated panelists rejected stored at due unfavorable odour taste. 5% is mango, below which metabolites accumulated compromising acceptability ‘off-flavour’. 10% can already result reduced mass loss respiration rate; maintained flesh firmness, soluble content, ‘Shelly’ after 21 d storage.