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Lipid Composition and Flavor Changes in Irradiated Mango (var. Alphonso)
Author(s) -
GHOLAP A.S.,
BANDYOPADHYAY C.,
NAIR P.M.
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03573.x
Subject(s) - ripening , pulp (tooth) , flavor , linoleic acid , chemistry , oleic acid , food science , linolenic acid , aroma , irradiation , composition (language) , fatty acid , horticulture , biology , biochemistry , medicine , physics , linguistics , philosophy , pathology , nuclear physics
Changes were studied in fatty acid composition of the pulp, aroma and flavor of gamma irradiated (0.25kGy) and control mature green Alphonso mangoes during ripening at 25–30°C. Ripening of both control and irradiated mangoes was accompanied by changes in glycerides as well as fatty acids. Oleic acid of pulp oil of irradiated mangoes decreased appreciably during ripening as compared with controls. Lin‐oleic acid of pulp oil of unirradiated fruits decreased markedly on the 6th day of storage. With irradiated fruits linoleic acid remained unaffected up to the 12th day of storage. Linolenic acid content of pulp oil of irradiated fruit increased much more than that of unirradiated fruit during ripening. Gas chromatographic profiles of volatiles of control and irradiated mangoes showed no difference.