Aroma volatiles production during fruit ripening of ‘Kensington Pride’ mango

摘要: Abstract ‘Kensington Pride’ mango aroma volatile compounds emitted during ripening were studied using headspace solid-phase microextraction as a sampling method and gas chromatography with flame ionisation detector well mass spectrophotometry for analysis. Fruit ripe on the seventh day of period, which corresponded to fruit being eating soft skin colour that was 75% yellow. Ethylene production respiration reached peak fourth ripening. Most fatty acids increased Sixty-one identified, 35 have not been reported previously in mango. (+)-Spathulenol β-maaliene found first time fruit. The most abundant group hydrocarbons, accounting about 59% total identified compounds, followed by esters (20%). α-Terpinolene major compound 7 days later ethyl octanoate became compound. Except car-3-ene, concentration monoterpenes 3 or 4 decreased afterwards. sesquiterpenes intensively synthesised early part process. three quite sharply It appeared terpenes parallel ethylene, whilst be associated acids.