E3S Web Conf.
Volume 165, 20202020 2nd International Conference on Civil Architecture and Energy Science (CAES 2020)
|Number of page(s)||5|
|Section||Geology, Mapping, and Remote Sensing|
|Published online||01 May 2020|
Effect of bagging on the aroma compounds in mangoes during different postharvest stages
1 Key laboratory of Tropical Fruit Biology, Ministry of Agriculture and Rural Affairs, South Subtropical Crop Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong, 524091, China
2 College of Tropical Crops, Yunnan Agricultural University, Pu’er, 665000, China
* Corresponding author’s e-mail: firstname.lastname@example.org
In order to study the effect of bagging on the aroma quality of mangoes, experiments were performed on “Tainong No.1” mangoes with 2 types of bags, namely white single-layer bags (WB) and yellow/black double-layer bag (BB). With non-bagging fruits as the control group, the aroma compounds in the mangoes in different postharvest stages were analyzed via solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results indicated that 19 aroma compounds were detected in testing fruits, which were mainly terpenoids. We observed that the effect of bagging on the synthesis of aroma compounds in the mangoes differed among different postharvest stages. Compared with the control group, bagging inhibited the aroma synthesis in the fruits in the early postharvest stages, but facilitated it in the later stages. Additionally, the white single-layer fruit bags had a better effect on the aroma synthesis in postharvest mangoes; hence, it is advisable to use white single-layer fruit bags for mango production.
© The Authors, published by EDP Sciences, 2020
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