3-D microstructural changes in relation to the evolution of quality during ripening of mango (Mangifera indica L. cv. Carabao).

BACKGROUND Ripening of mango involves changes in texture, flavor and color affecting the quality of the fruit. While previous studies have investigated the physiology on the evolution of quality during ripening, only a few have looked at microstructural changes during ripening. Furthermore, none of them have provided an insight on the relation of 3-D microstructure with the evolution of quality during ripening. As the 3-D microstructure of fruit tissue is determining its mechanical and gas transport properties, it is likely affecting fruit texture, respiratory metabolism and other ripening processes. RESULTS The present study focusses on the role of 3-D microstructural changes in relation to quality changes during mango ripening. Microstructural imaging using X-ray micro computed tomography suggested the incidence of cell leakage, which was confirmed by the measurement of electrolyte leakage from the fruit peel. Due to cell leakage, porosity, pore connectivity and pore local diameter were decreased while the tissue local diameter and pore specific area were increased. The decline in respiration and respiratory quotient during ripening followed the microstructural changes observed. Simultaneous to this, changes in aroma were observed such as a decrease in monoterpenes and an increase in esters and other fermentative metabolites. CONCLUSION Overall, the results provide a complete integrated picture of microstructural changes during ripening accompanying the evolution of fruit quality, suggesting functional relationships between the two. This article is protected by copyright. All rights reserved.