Physiochemical dynamics and biochemical transformations during ripening of Indian Mangifera indica L. varieties: Insights from multi-parameter analysis and NMR spectroscopy

Sachin Shinde, P. and Suraj, P. and Anisha, Biswas and Ganesh Hon, R. and Rajeshwar Matche, S. and Sachin Chaudhari, R. (2025) Physiochemical dynamics and biochemical transformations during ripening of Indian Mangifera indica L. varieties: Insights from multi-parameter analysis and NMR spectroscopy. Journal of Food Composition and Analysis, 142. pp. 1-16.

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Abstract

Fruit physiochemical parameters significantly influence mango ripeness and consumer acceptance, while rheo­ logical characteristics are pivotal in operational standardization from pulping to product development. This study elucidates the physiochemical dynamics across three ripening stages (raw, medium-ripened, and fully ripened) in five Indian mango varieties (’Alphonso’, ’Mallika’, ’Imam Pasand’, ’Badami’, and ’Raspuri’). Analysis encompassed moisture content, firmness, total soluble solids, titratable acidity, and carotenoid content. Results indicated higher firmness in raw mangoes, progressively declining with ripening. Concurrently, moisture and firmness exhibited a downward trend, while lower moisture levels correlated with heightened total soluble content. Moreover, augmented pH, titratable acidity, colour a*, and colour b* values, alongside increased carotenoid content across all varieties. Employing 1H-Nuclear Magnetic Resonance (NMR) spectroscopy, biochemical transformations during ripening were investigated, revealing nuanced metabolic shifts. NMR analysis delineated alterations in sugar content, organic and amino acid levels, profiles throughout ripening, emphasizing varietal differences. Understanding these physicochemical changes is imperative for refining post- harvest practices and elevating Indian Mangifera indica L. fruit quality. Intriguingly, fully ripe mango pulp demonstrated varied sugar concentrations, with glucose, fructose, and sucrose exhibiting notable variability across ripened mangoes.

Item Type:	Article
Uncontrolled Keywords:	Mango, NMR profiling, Physicochemical properties, Ripening, Supply chain
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
Divisions:	Food Packaging Technology Plantation Products Spices and Flavour Technology
Depositing User:	Somashekar K S
Date Deposited:	24 Jun 2025 08:29
Last Modified:	24 Jun 2025 08:29
URI:	http://ir.cftri.res.in/id/eprint/19566

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