Fruit quality parameters and volatile compounds from ‘Palmer’ mangoes with internal breakdown
dc.contributor.author | Oldoni, Fernanda Campos Alencar [UNESP] | |
dc.contributor.author | Florencio, Camila | |
dc.contributor.author | Bertazzo, Giovana Brait | |
dc.contributor.author | Grizotto, Pamela Aparecida | |
dc.contributor.author | Bogusz Junior, Stanislau | |
dc.contributor.author | Carneiro, Renato Lajarim | |
dc.contributor.author | Colnago, Luiz Alberto | |
dc.contributor.author | Ferreira, Marcos David | |
dc.contributor.institution | Universidade Estadual Paulista (UNESP) | |
dc.contributor.institution | Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) | |
dc.contributor.institution | Universidade de São Paulo (USP) | |
dc.contributor.institution | Universidade Federal de São Carlos (UFSCar) | |
dc.date.accessioned | 2023-03-01T20:35:09Z | |
dc.date.available | 2023-03-01T20:35:09Z | |
dc.date.issued | 2022-09-15 | |
dc.description.abstract | The internal breakdown (IB) is a premature and uneven mango pulp ripening physiological disorder that is noticed only when the fruit is sliced for consumption. Thus, there is a demand for analytical methods to detect IB in mangoes to avoid consumer dissatisfaction and reduce postharvest waste. In this work, physicochemical and volatile compounds were determined to evaluate the ability to predict pulp IB. Principal components analysis (PCA) and partial least squares discriminant analysis (PLS-DA) of the data show that color, firmness, and volatiles compounds are important to give some information about the physiological changes caused by IB. The volatile compounds methacrylic acid, ethyl ester, isopentyl ethanoate, limonene oxide, (E)-2-pentenal, tetradecane, and γ-elemene were identified as chemical markers of IB. Therefore, mango physical and chemical characteristics combined with PCA and PLS-DA were successfully employed for the identification of IB in mangoes, showing significant differences between healthy and IB fruits. | en |
dc.description.affiliation | Department of Food and Nutrition Sao Paulo State University (UNESP), Rod. Araraquara Jaú, Km 01 – s/n, SP | |
dc.description.affiliation | Brazilian Agricultural Research Corporation (EMBRAPA) Embrapa Instrumentation, XV de Novembro Street, 1452, 13560-970, SP | |
dc.description.affiliation | Sao Carlos Institute of Chemistry (IQSC) University of Sao Paulo (USP), Trab. Sao Carlense Av., 400 – Arnold Schimidt Park, 13566-590, SP | |
dc.description.affiliation | Department of Chemistry Federal University of Sao Carlos (UFSCar), Rod. Washington Luis, Km 235, 310, SP | |
dc.description.affiliationUnesp | Department of Food and Nutrition Sao Paulo State University (UNESP), Rod. Araraquara Jaú, Km 01 – s/n, SP | |
dc.description.sponsorship | Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) | |
dc.description.sponsorshipId | FAPESP: 2019/05159-4 | |
dc.description.sponsorshipId | FAPESP: 2019/13656-8 | |
dc.identifier | http://dx.doi.org/10.1016/j.foodchem.2022.132902 | |
dc.identifier.citation | Food Chemistry, v. 388. | |
dc.identifier.doi | 10.1016/j.foodchem.2022.132902 | |
dc.identifier.issn | 1873-7072 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.scopus | 2-s2.0-85128284539 | |
dc.identifier.uri | http://hdl.handle.net/11449/240840 | |
dc.language.iso | eng | |
dc.relation.ispartof | Food Chemistry | |
dc.source | Scopus | |
dc.subject | Chemometrics | |
dc.subject | Mango physiological disorder | |
dc.subject | Postharvest quality | |
dc.subject | Volatiles | |
dc.title | Fruit quality parameters and volatile compounds from ‘Palmer’ mangoes with internal breakdown | en |
dc.type | Artigo | |
dspace.entity.type | Publication | |
unesp.department | Alimentos e Nutrição - FCF | pt |