title: Describing Quality and Sensory Attributes of 3 Mango (Mangifera indica L.) Cultivars at 3 Ripeness Stages Based on Firmness.
abstract: To determine the ideal ripening stage for consumption of the mango cultivars, "Ataulfo," "Haden," and "Tommy Atkins"; fruits at 3 flesh firmness levels (ripeness stages) were evaluated by a trained panel using descriptive analysis after instrumental measurements were made. After harvest, all fruits were ripened to allow softening and quality and sensory attribute changes. Ripening changes during softening of Ataulfo mangos were expressed by a characteristic increase in the perception of "tropical fruit" and "peach" aromas, an increase in "juiciness," "sweetness," and "tropical fruit" flavor, while "fibrousness," "chewiness," and "sourness" decreased. Similar desirable sensory changes were also detected during softening of Haden mangos; an increase in tropical fruit and peach aromas, sweetness and tropical fruit flavor, and a decrease in chewiness, sourness, and bitterness. Softening of Tommy Atkins mangos was followed by reduced chewiness and sourness and increased peach aroma. Softening of all cultivars was followed by decreased sourness and titratable acidity (TA) and increased soluble solids concentration (SSC) and SSC:TA ratio. The results indicate that mango ripening leads to increased expression of sensory attributes such as tropical fruit and peach aromas, tropical flavor, and sweetness that have been related to improved eating quality and these final changes in sensory quality attributes are specific for each cultivar. For example, Ataulfo and Haden mangos had greater improvement in quality and sensory attributes related to fruit eating quality during ripening-softening than Tommy Atkins. In our consumer test, these quality-sensory attributes expressed during ripening that were perceived by the trained panel were also validated, supporting the need for a controlled ripening protocol in mangos.
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, 37200-000, Lavras, MG, Brazil.|Dept. of Plant Sciences, Univ. of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A.
authors.forename: Rita de Cássia Mirela Resende
authors.initials: Rde C
authors.lastname: Nassur
authors.affiliation: Dept. of Plant Sciences, Univ. of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A.
authors.forename: Sara
authors.initials: S
authors.lastname: González-Moscoso
authors.affiliation: Dept. of Plant Sciences, Univ. of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A.
authors.forename: Gayle M
authors.initials: GM
authors.lastname: Crisosto
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, 37200-000, Lavras, MG, Brazil.
authors.forename: Luiz Carlos de Oliveira
authors.initials: LC
authors.lastname: Lima
authors.affiliation: Dept. of Food Science, Federal Univ. of Lavras, 37200-000, Lavras, MG, Brazil.
authors.forename: Eduardo Valério de Barros
authors.initials: EV
authors.lastname: Vilas Boas
authors.affiliation: Dept. of Plant Sciences, Univ. of California, Davis, One Shields Avenue, Davis, CA, 95616, U.S.A.
authors.forename: Carlos H
authors.initials: CH
authors.lastname: Crisosto
mesh_terms: D003258:Consumer Behavior; D005638:Fruit / Q000254:growth & development / Q000378:metabolism / Q000592:standards; D006244:Hardness; D006801:Humans; D008297:Male; D031022:Mangifera / Q000145:classification; D009812:Odorants; D013045:Species Specificity; D013649:Taste
keywords: Mangifera indica L; descriptive analysis; end ripening point; hot water-treated; softening