Floral scents and fruit aromas are crucial volatile organic compounds (VOCs) in plants. They are used in defense mechanisms, along with mechanisms to attract pollinators and seed dispersers. In addition, they are economically important for the quality of crops, as well as quality in the perfume, cosmetics, food, drink, and pharmaceutical industries. Floral scents and fruit aromas share many volatile organic compounds in flowers and fruits. Volatile compounds are classified as terpenoids, phenylpropanoids/benzenoids, fatty acid derivatives, and amino acid derivatives. Many genes and transcription factors regulating the synthesis of volatiles have been discovered. In this review, we summarize recent progress in volatile function, composition, biosynthetic pathway, and metabolism regulation. We also discuss unresolved issues and research perspectives, providing insight into improvements and applications of plant VOCs.

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Floral Scents and Fruit Aromas: Functions, Compositions, Biosynthesis, and Regulation

Carboxymethyl cellulose coating delays ripening of harvested mango fruits by regulating softening enzymes activities

Delay of ripening and senescence in mango fruit by 6-benzylaminopurine is associated with inhibition of ethylene biosynthesis and membrane lipid catabolism

The present study investigates the influence of on-tree fruit bagging on the quality and shelf life of mango (Mangifera indica L. cv. ‘Samar Bahisht Chaunsa’) during cold storage (12 °C ± 1; 85–90% RH) for 0, 10 and 20 days (d) and subsequent shelf storage under ambient conditions (25 °C ± 1; 60–65% RH). Fruits were covered with brown paper bags at the marble stage and then harvested at commercial maturity. Results showed that 0 d and 10 d cold-stored fruits, irrespective of bagging treatments, retained eatable quality and shelf-life up to 7 d and 5 d during ambient storage, respectively. However, bagged fruits had better postharvest performance compared with non-bagged fruits by exhibiting slower weight loss, higher fruit firmness, more total soluble solids, vitamin C and total phenolic content and higher activities of catalase and superoxide dismutase during cold storage and ambient shelf storage. On the other hand, 20 d cold-stored fruits, both bagged and non-bagged, were decayed when kept under ambient conditions. It is proposed that mango fruit bagging could be a potential cultural practice to preserve postharvest quality up to 10 d of cold storage, followed by 5 d under ambient conditions.

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On-Tree Fruit Bagging and Cold Storage Maintain the Postharvest Quality of Mango Fruit

Mango is the third most important fruit in the tropics due to its nutritional properties and delicious flavor. The fruit is exceptionally perishable due to its climacteric nature, which decreases t...

https://www.tandfonline.com/doi/pdf/10.1080/15538362.2021.1918605

Recent Advances on Postharvest Technologies of Mango Fruit: A Review

This study evaluated the effect of edible coating and gaseous ozone on the antioxidant activities and biochemical properties of mango fruit. Mango fruit (cv. Keitt) were coated with moringa leaf extract and carboxymethyl cellulose (EC) before exposure to ozone (0.25 ppm). Gaseous ozone (O3) was administered intermittently for 24 or 36 h, and the control fruit were untreated. The fruit were stored at 10 °C for twenty-one days, then ripened at ambient temperature for seven days. The parameters measured were ascorbic acid, lipid peroxidation, phenolic content, total sugars, and antioxidant capacity (FRAP and DPPH). At the end of storage, the EC + O3 (36 h) had high phenolic content: 175.02 µg GEA/g DM compared to 151.87 µg GEA/g DM and 138.98 µg GEA/g DM for the O3 (24 h) and untreated fruit, respectively. Moreover, the combination of the EC and O3 (36 h) had a higher effect (p < 0.05) on preserving the antioxidant capacity of the mangoes. The EC + O3 (24 h) and EC significantly delayed fruit softening and maintained membrane integrity. Furthermore, the fruit treated with the EC reduced the accumulation of reducing (7.61 mg/mL) and total sugars (8.81 mg/mL) compared to the control treatment, which had a concentration of 12.74 mg/mL and 13.78 mg/mL, respectively. These findings demonstrate that EC combined with gaseous O3 enhanced the antioxidants of mango fruit during storage.

The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit

Moringa leaf extract infused into carboxymethyl cellulose edible coating combined with gaseous ozone as postharvest treatments maintain quality and extend shelf life of mango fruit

This study evaluated the antifungal activity of ozone (O3) against stem-end rot of mango fruit (cv. Keitt). Mango fruit were exposed to gaseous ozone (0.25 mg/L) for 24 or 36 h during cold storage, and control fruit were untreated. Experimental fruit were stored at 90% relative humidity and 10 ± 0.5 °C for three weeks and ripened at ambient temperature for one week. Ozone treatment (24 h) inhibited the mycelial growth of Lasiodiplodia theobromae by 60.35%. At day twenty-eight of storage, fruit treated with O3 for 36 h had low mass loss (%) and high firmness compared to the untreated control fruit. Treating mango fruit with O3 (36 h) maintained the color and concentration of total flavonoids throughout the storage time. At the end of storage, peroxidase activity under the O3 24 h treatment was significantly higher (0.91 U min−1 g−1 DM) compared to O3 (36 h) and control, which, respectively, had 0.80 U min−1 g−1 DM and 0.78 U min−1 g−1 DM. Gaseous ozone for 24 h is recommended as a cost-effective treatment for controlling stem-end rot. These findings suggest that gaseous ozone effectively controlled stem-end rot and enhanced the postharvest quality of mango fruit.

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Nonjabulo Lynne Bambalele

Papers

Recent Advances on Postharvest Technologies of Mango Fruit: A Review

The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit

Moringa leaf extract infused into carboxymethyl cellulose edible coating combined with gaseous ozone as postharvest treatments maintain quality and extend shelf life of mango fruit

The Antifungal Effect of Gaseous Ozone on Lasiodiplodia theobromae Causing Stem-End Rot in ‘Keitt’ Mangoes