Maturity stage at harvest affects fruit ripening, quality and biosynthesis of aroma volatile compounds in ‘Kensington Pride’ mango

SummaryThe 'Kensington Pride' mango at four maturity stages (hard mature green, sprung mature green, half-ripe and ripe) were harvested and allowed to ripen at 21±1˚C. During ripening, the respiration rate and ethylene production were recorded. The ripe fruit were assessed for the quality, fatty acids and production of aroma volatile compounds. Only fruit harvested at the hard mature green stage showed a typical climacteric respiration and ethylene production during fruit ripening. The ripe fruit harvested at the hard mature green stage exhibited higher acids content, lower total sugars and reducing sugars contents, a lower Hunter green-red value (a* = 6.30) and a higher hue angle value (h˚ = 76.20). Fruit maturity stage at harvest did not significantly affect fruit firmness, total soluble solids, non-reducing sugars and total carotenoids of the ripe fruit. Total fatty acids, caproic, lauric, myristic, palmitic and palmitoleic acid were higher in the pulp of ripe fruit harvested at the sprung green stage. Caprilic, capric, stearic, oleic, linoleic and linolenic were higher in the pulp of ripe fruit harvested at the half ripe stage. The ratio of saturated fatty acids to unsaturated fatty acids was lower in the ripe fruit harvested at the hard green mature and sprung green stage. The pulp of ripe fruit harvested at the sprung green stage exhibited higher total amounts of the aroma volatiles, monoterpenes, sesquiterpenes and aromatics. Fruit harvested at the fully ripe stage resulted in higher concentrations of esters, alkanes and norisoprenoids. To achieve better quality and greater aroma volatile production of the ripe fruit, mango should be harvested at the sprung green stage.