Chilling Stress Upregulates α-Linolenic Acid-Oxidation Pathway and Induces Volatiles of C6 and C9 Aldehydes in Mango Fruit

aldehydes and alcohols-α-linolenic acid derivatives 1-hexanal, (Z)-3-hexenal, (Z)-3-hexenol, (E)-2-hexenal, and nonanal-were elevated during suboptimal-temperature storage, before chilling-injury symptoms appeared. Detection of those molecules before chilling symptoms could lead to a new agro-technology to avoid chilling injuries and maintain fruit quality during cold storage at the lowest possible temperature.