Aroma volatiles of mature-green and tree-ripe 'Tommy Atkins' mangoes aftercontrolled atmosphere vs. air storage

To determine the effects of fruit maturity, storage temperature, and contro lled atmosphere (CA) on aroma volatiles, mature-green (MG) and tree-ripe (T R) 'Tommy Atkins' mangoes Mangifera indica L.) were stored for 21 days in a ir or in CA (5% O-2 plus 10% or 25% CO2), The MG fruit were stored at 12 de grees C and the TR fruit at either 8 or 12 degrees C, Homogenized mesocarp tissue from fruit that had ripened for 2 days in air at 20 degrees C after the 21-day storage period was used for aroma volatile analysis. The TR mang oes produced much higher levels of all aroma volatiles except hexanal than did MG fruit. Both MG and TR mangoes stored in 25% CO2 tended to have lower terpene (especially p-cymene and hexanal concentrations than did those sto red in 10% CO2 and air-stored fruit, Acetaldehyde and ethanol levels tended to be higher in TR mangoes from 25% CO2 than in those from 10% CO2 or air storage, especially at 8 degrees C. Inhibition of volatile production by 25 % CO2 was greater in MG than in TR mangoes, and at 8 degrees C compared to 12 degrees C for TR fruit. However, aroma volatile levels in TR mangoes fro m the 25% CO2 treatment were in all cases equal to or greater than those in RIG fruit treatments. The results suggest that properly selected atmospher es, which prolong mango shelf life by slowing ripening processes, can allow TR mangoes to be stored or shipped without sacrificing their superior arom a quality.