02339nas a2200313   4500008004100000022001400041245009400055210006900149260009800218300001400316490000700330520125300337653001101590653002301601653002101624653001901645653002301664653001001687100002201697700002201719700002501741700002001766700002301786700002501809700002201834700002501856700002101881856012301902       2009                        eng d  a0022-514200aChanges in volatile composition during fruit development and ripening of `Alphonso' mango0 aChanges in volatile composition during fruit development and rip  aTHE ATRIUM, SOUTHERN GATE, CHICHESTER PO19 8SQ, W SUSSEX, ENGLANDbJOHN WILEY & SONS LTDcSEP  a2071-20810 v893 a<p>BACKGROUND: Volatile blends of five developing and five ripening stages of mango (Mangifera indica L. cv. Alphonso) were investigated along with those of flowers and leaves. Raw and ripe fruits of cv. Sabia were also used for comparison. RESULTS: A total of 55 volatiles belonging to various chemical classes such as aldehydes, alcohols, mono- and sesquiterpene hydrocarbons, lactones and furanones were identified. In all Alphonso tissues monoterpenes quantitatively dominated, with 57-99% contribution; in particular, (Z)-ocimene was found in the highest amount. Ripeness was characterized by the de novo appearance of lactones and furanones in the blend of monoterpenes. Sabja was distinguished by the abundance of monoterpene hydrocarbons in the raw fruit, and that of sesquiterpene hydrocarbons and their derivatives in the ripe stage. CONCLUSION: Various stages of the Alphonso fruit during transition from flower to ripe fruit are characterized by unique volatile signatures that are distinguished from each other by the qualitative and quantitative appearance of different volatile compounds. Thus volatiles can be highly informative markers while studying the development and ripening of mango. (C) 2009 Society of Chemical Industry</p>10aDeogad10aGas chromatography10aMangifera indica10amango products10aripening indicator10aSabja1 aPandit, Sagar, S.1 aKulkarni, Ram, S.1 aChidley, Hemangi, G.1 aGiri, Ashok, P.1 aPujari, Keshav, H.1 aKoellner, Tobias, G.1 aDegenhardt, Joerg1 aGershenzon, Jonathan1 aGupta, Vidya, S.  uhttps://library.ncl.res.in/content/changes-volatile-composition-during-fruit-development-and-ripening-alphonso-mango-002069nas a2200265   4500008004100000022001400041245006900055210006900124260009900193300001200292490000800304520117400312653001201486653001001498653002101508653002601529653001501555100002201570700002501592700002201617700002301639700002001662700002101682856010001703       2009                        eng d  a0308-814600aCultivar relationships in mango based on fruit volatile profiles0 aCultivar relationships in mango based on fruit volatile profiles  aTHE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLANDbELSEVIER SCI LTDcMAY  a363-3720 v1143 a<p>Aroma volatiles of mango (Mangifera indica L.) determine consumer acceptability and influence selection, whilst breeding. To assess their variety, composition and possible impact on cultivar relationships, volatile blends of 22 Indian and five non-Indian cultivars were investigated using solvent extraction and gas chromatography. Totally 84 volatiles belonging to various chemical classes were detected. Based on the Cumulative Occurrence of members of these classes, cultivars were grouped as monoterpene or sesquiterpene dominant. a-Pinene, beta-myrcene and beta-caryophyllene were found in all 27 cultivars. For ordination, common compounds with high (relative) concentration provided quantitative characters, whereas the rare and lesser ones provided qualitative (binary) characters; non-Indian cultivars separated from Indian ones but displayed close relations within their groups. In conclusion, mango flavour is dominated qualitatively as well as quantitatively by terpene hydrocarbons; ancient selection of mango cultivars is hinted to be driven by different aroma characters in different parts of the world. (C) 2008 Elsevier Ltd. All rights reserved.</p>10aFlavour10aGC-MS10aMangifera indica10aMultivariate analysis10aOrdination1 aPandit, Sagar, S.1 aChidley, Hemangi, G.1 aKulkarni, Ram, S.1 aPujari, Keshav, H.1 aGiri, Ashok, P.1 aGupta, Vidya, S.  uhttps://library.ncl.res.in/content/cultivar-relationships-mango-based-fruit-volatile-profiles-001858nas a2200241   4500008004100000022001400041245006800055210006800123260009900191300001000290490000800300520103900308653001001347653002601357653001301383653001401396100002201410700002501432700002301457700002001480700002101500856009501521       2012                        eng d  a0308-814600aGeographic variation in the flavour volatiles of alphonso mango0 aGeographic variation in the flavour volatiles of alphonso mango  aTHE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLANDbELSEVIER SCI LTDcJAN  a58-660 v1303 a<p>Alphonso, one of the most popular cultivars of mango in India is known to exhibit geographic variation in the flavour of ripe fruits. To get chemical insight into this difference, volatiles were studied in the ripening fruits of Alphonso mangoes from three cultivation locations in India. Ripe fruits from Deogad had lower content of mono- and sesquiterpenes and higher content of lactones and furanones as compared to the fruits from Dapoli: whereas fruits from Vengurle had average quantities of these chemicals in comparison with Deogad and Dapoli fruits. This variation was clearly reflected as separate clustering of the localities in the Principal Component Analysis. The localities were indistinguishable from each other in terms of raw fruit volatiles. This study exemplifies a case of phenotypic plasticity; since the plants chosen were clonally propagated, such geographic variation in the volatiles can be attributed to varied abiotic conditions at these three localities. (C) 2011 Elsevier Ltd. All rights reserved.</p>10aMango10aPhenotypic plasticity10aRipening10aVolatiles1 aKulkarni, Ram, S.1 aChidley, Hemangi, G.1 aPujari, Keshav, H.1 aGiri, Ashok, P.1 aGupta, Vidya, S.  uhttps://library.ncl.res.in/content/geographic-variation-flavour-volatiles-alphonso-mango-002972nas a2200313   4500008004100000022001400041245010400055210006900159260010300228300001200331490000700343520187800350653001302228653002102241653001002262653003502272653002102307653002202328100001802350700001802368700002502386700001902411700001802430700002502448700001902473700002002492700001702512856012902529       2013                        eng d  a0981-942800aCharacterization of three novel isoprenyl diphosphate synthases from the terpenoid rich mango fruit0 aCharacterization of three novel isoprenyl diphosphate synthases   a23 RUE LINOIS, 75724 PARIS, FRANCEbELSEVIER FRANCE-EDITIONS SCIENTIFIQUES MEDICALES ELSEVIERcOCT  a121-1310 v713 a<p>Mango (cv. Alphonso) is popular due to its highly attractive, terpenoid-rich flavor. Although Alphonso is clonally propagated, its fruit-flavor composition varies when plants are grown in different geo-climatic zones. Isoprenyl diphosphate synthases catalyze important branch-point reactions in terpenoid biosynthesis, providing precursors for common terpenoids such as volatile terpenes, sterols and carotenoids. Two geranyl diphosphate synthases and a farnesyl diphosphate synthase were isolated from Alphonso fruits, cloned for recombinant expression and found to produce the respective products. Although, one of the geranyl diphosphate synthases showed high sequence similarity to the geranylgeranyl diphosphate synthases, it did not exhibit geranylgeranyl diphosphate synthesizing activity. When modeled, this geranyl diphosphate synthase and farnesyl diphosphate synthase structures were found to be homologous with the reference structures, having all the catalytic side chains appropriately oriented. The optimum temperature for both the geranyl diphosphate synthases was 40 degrees C and that for farnesyl diphosphate synthase was 25 degrees C. This finding correlated well with the dominance of monoterpenes in comparison to sesquiterpenes in the fruits of Alphonso mango in which the mesocarp temperature is higher during ripening than development. The absence of activity of these enzymes with the divalent metal ion other than Mg2+ indicated their adaptation to the Mg2+ rich mesocarp. The typical expression pattern of these genes through the ripening stages of fruits from different cultivation localities depicting the highest transcript levels of these genes in the stage preceding the maximum terpene accumulation indicated the involvement of these genes in the biosynthesis of volatile terpenes. (C) 2013 Elsevier Masson SAS. All rights reserved.</p>10aAlphonso10aFlavor variation10aFruit10aIsoprenyl diphosphate synthase10aMangifera indica10aTerpene volatiles1 aKulkarni, Ram1 aPandit, Sagar1 aChidley, Hemangi, G.1 aNagel, Raimund1 aSchmidt, Axel1 aGershenzon, Jonathan1 aPujari, Keshav1 aGiri, Ashok, P.1 aGupta, Vidya  uhttps://library.ncl.res.in/content/characterization-three-novel-isoprenyl-diphosphate-synthases-terpenoid-rich-mango-fruit-002496nas a2200289   4500008004100000022001400041245011300055210006900168260009300237300000800330490000600338520148200344653001901826653002501845653001101870653002101881653001301902100001801915700002501933700002201958700001801980700001901998700002002017700002502037700001702062856012702079       2013                        eng d  a2193-180100aOxidoreductase from `Alphonso' mango catalyzing biosynthesis of furaneol and reduction of reactive carbonyls0 aOxidoreductase from Alphonso mango catalyzing biosynthesis of fu  aGEWERBESTRASSE 11, CHAM, CH-6330, SWITZERLANDbSPRINGER INTERNATIONAL PUBLISHING AGcOCT  a4940 v23 a<p>Two furanones, furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) and mesifuran (2,5-dimethyl-4-methoxy-3(2H)-furanone), are important constituents of flavor of the Alphonso cultivar of mango (Mangifera indica). To get insights into the biosynthesis of these furanones, we isolated an enone oxidoreductase gene from the Alphonso mango. It has high sequence similarity to an alkenal/one oxidoreductase from cucumber (79% identity) and enone oxidoreductases from tomato (73% identity) and strawberry (72% identity). The complete open reading frame was expressed in E. coli and the (his) 6-tagged recombinant protein was purified by affinity chromatography. The purified protein assayed with NADH as a reducing agent converted D-fructose-1,6-diphosphate into furaneol, the immediate precursor of mesifuran. The enzyme was also able to convert two highly reactive carbonyls, 3-buten-2-one and 1-penten-3-one, produced by lipid peroxidation in plants, into their saturated derivatives. Expression profiling in various ripening stages of Alphonso fruits depicted an expression maxima at 10 days after harvest stage, shortly before the appearance of the maximum amount of furanones (completely ripe stage, 15 days after harvest). Although no furanones were detected at the 0 day after harvest stage, significant expression of this gene was detected in the fruits at this stage. Overall, the results suggest that this oxidoreductase plays important roles in Alphonso mango fruits.</p>10aDetoxification10aEnone oxidoreductase10aFlavor10aMangifera indica10aRipening1 aKulkarni, Ram1 aChidley, Hemangi, G.1 aDeshpande, Ashish1 aSchmidt, Axel1 aPujari, Keshav1 aGiri, Ashok, P.1 aGershenzon, Jonathan1 aGupta, Vidya  uhttps://library.ncl.res.in/content/oxidoreductase-alphonso-mango-catalyzing-biosynthesis-furaneol-and-reduction-reactive-002001nas a2200265   4500008004100000022001400041245010900055210006900164260009900233300001200332490000800344520106400352653001301416653001201429653001001441653002001451653001301471653001401484100002501498700002201523700002301545700002001568700002101588856012601609       2013                        eng d  a0308-814600aSpatial and temporal changes in the volatile profile of alphonso mango upon exogenous ethylene treatment0 aSpatial and temporal changes in the volatile profile of alphonso  aTHE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLANDbELSEVIER SCI LTDcJAN  a585-5940 v1363 a<p>Alphonso is a highly favoured and exported mango cultivar among the vast mango germplasm of India. Being a climacteric fruit, ethylene plays an important role in ripening of mango. For deeper understanding of effect of pre-climacteric ethylene treatment on volatile profiles of Alphonso mango, 26 volatiles were tracked through six ripening stages of pulp and skin of ethylene-treated and control Alphonso fruits. The study revealed accelerated ripening in terms of early appearance of ripening-specific compounds, lactones and mesifuran, upon ethylene treatment. While the level of lactones remained unaffected, the mesifuran level vastly increased upon ethylene treatment. Skin showed high terpene content while pulp had higher amount of lactones compared to skin. This work points towards involvement of ethylene as a natural hormone in the biosynthesis of lactones and furanones in naturally ripened fruits; whereas, an increase in the terpene level during ripening appears to be independent of ethylene. (C) 2012 Elsevier Ltd. All rights reserved.</p>10aEthylene10aFlavour10aMango10aPre-climacteric10aRipening10aVolatiles1 aChidley, Hemangi, G.1 aKulkarni, Ram, S.1 aPujari, Keshav, H.1 aGiri, Ashok, P.1 aGupta, Vidya, S.  uhttps://library.ncl.res.in/content/spatial-and-temporal-changes-volatile-profile-alphonso-mango-upon-exogenous-ethylene-002412nas a2200277   4500008004100000022001400041245011500055210006900170260007900239300001200318490000700330520145300337653001301790653001501803653001201818653001001830653001401840653001301854100002501867700002201892700002601914700002301940700002001963700002101983856013002004       2016                        eng d  a1073-608500aMolecular cloning and characterization of O-methyltransferase from mango fruit (mangifera indica cv. alphonso)0 aMolecular cloning and characterization of Omethyltransferase fro  a999 RIVERVIEW DRIVE SUITE 208, TOTOWA, NJ 07512 USAbHUMANA PRESS INCcMAY  a340-3500 v583 a<p>Flavour of ripe Alphonso mango is invariably dominated by the de novo appearance of lactones and furanones during ripening. Of these, furanones comprising furaneol (4-hydroxy-2,5-dimethyl-3(2H)-furanone) and mesifuran (2,5-dimethyl-4-methoxy-3(2H)-furanone) are of particular importance due to their sweet, fruity caramel-like flavour characters and low odour detection thresholds. We isolated a 1056 bp complete open reading frame of a cDNA encoding S-adenosyl-l-methionine-dependent O-methyltransferase from Alphonso mango. The recombinantly expressed enzyme, MiOMTS showed substrate specificity towards furaneol and protocatechuic aldehyde synthesizing mesifuran and vanillin, respectively, in an in vitro assay reaction. A semi-quantitative PCR analysis showed fruit-specific expression of MiOMTS transcripts. Quantitative real-time PCR displayed ripening-related expression pattern of MiOMTS in both pulp and skin of Alphonso mango. Also, early and significantly enhanced accumulation of its transcripts was detected in pulp and skin of ethylene-treated fruits. Ripening-related and fruit-specific expression profile of MiOMTS and substrate specificity towards furaneol is a suggestive of its involvement in the synthesis of mesifuran in Alphonso mango. Moreover, a significant trigger in the expression of MiOMTS transcripts in ethylene-treated fruits point towards the transcriptional regulation of mesifuran biosynthesis by ethylene.</p>10aEthylene10aexpression10aFlavour10aMango10aMesifuran10aRipening1 aChidley, Hemangi, G.1 aOak, Pranjali, S.1 aDeshpande, Ashish, B.1 aPujari, Keshav, H.1 aGiri, Ashok, P.1 aGupta, Vidya, S.  uhttps://library.ncl.res.in/content/molecular-cloning-and-characterization-o-methyltransferase-mango-fruit-mangifera-indica-cv02353nas a2200193   4500008004100000245012300041210006900164260000800233300001400241490000900255520163300264100002501897700002601922700002201948700002301970700002001993700002102013856012502034       2017                        eng d00aEffect of postharvest ethylene treatment on sugar content, glycosidase activity and its gene expression in mango fruit0 aEffect of postharvest ethylene treatment on sugar content glycos  cMAR  a1630-16390 v97  3 a<p>BACKGROUND: Ripening-associated softening is one of the important attributes that largely determines the shelf-life of mango (Mangifera indica Linn.) fruits. To reveal the effect of pre-climacteric ethylene treatment on ripening-related softening of Alphonso mango, ethylene treatment was given to mature, raw Alphonso fruits. Changes in the pool of reducing and non-reducing sugars, enzymatic activity of three glycosidases: ss-D-galactosidase, alpha-D-mannosidase and ss-D-glucosidase and their relative transcript abundance were analysed for control and ethylene treated fruits during ripening. RESULTS: Early activity of all the three glycosidases and accelerated accumulation of reducing and non-reducing sugars on ethylene treatment was evident. ss-D-Galactosidase showed the highest activity among three glycosidases in control fruits and marked increase in activity upon ethylene treatment. This was confirmed by the histochemical assay of its activity in control and ethylene treated ripe fruits. Relative transcript abundance revealed high transcript levels of ss-D-galactosidase in control fruits. Ethylene-treated fruits showed early and remarkable increase in the ss-D-galactosidase transcriptswhile alpha-D-mannosidase transcript variants displayed early accumulation. CONCLUSION: Thefindings suggest reduction in the shelf-life of Alphonso mango upon pre-climacteric ethylene treatment, a significant role of ss-D-galactosidase and alpha-D-mannosidase in the ripening related softening of Alphonso fruits and transcriptional regulation of their expression by ethylene. (C) 2016 Society of Chemical Industry</p>1 aChidley, Hemangi, G.1 aDeshpande, Ashish, B.1 aOak, Pranjali, S.1 aPujari, Keshav, H.1 aGiri, Ashok, P.1 aGupta, Vidya, S.  uhttps://library.ncl.res.in/content/effect-postharvest-ethylene-treatment-sugar-content-glycosidase-activity-and-its-gene02171nas a2200193   4500008004100000245015500041210006900196260000800265300001000273490000800283520141800291100002601709700002501735700002201760700002301782700002001805700002101825856013101846       2017                        eng d00aIsolation and characterization of 9-lipoxygenase and epoxide hydrolase 2 genes: insight into lactone biosynthesis in mango fruit (Mangifera indica L.)0 aIsolation and characterization of 9lipoxygenase and epoxide hydr  cJUN  a65-750 v1383 aUniqueness and diversity of mango flavour across various cultivars are well known. Among various flavour metabolites lactones form an important class of aroma volatiles in certain mango varieties due to their ripening specific appearance and lower odour detection threshold. In spite of their biological and biochemical importance, lactone biosynthetic pathway in plants remains elusive. Present study encompasses quantitative real-time analysis of 9-lipoxygenase (Mi9LOX), epoxide hydrolase 2 (MiEH2), peroxygenase, hydroperoxide lyase and acyl-CoA-oxidase genes during various developmental and ripening stages in fruit of Alphonso, Paid and Kent cultivars with high, low and no lactone content and explains their variable lactone content. Study also covers isolation, recombinant protein characterization and transient over-expression of Mi9LOX and MiEH2 genes in mango fruits. Recombinant Mi9LOX utilized linoleic and linolenic acids, while MiEH2 utilized aromatic and fatty acid epoxides as their respective substrates depicting their role in fatty acid metabolism. Significant increase in concentration of delta-valerolactone and gamma-decalactone upon Mi9LOX over-expression and that of delta-valerolactone, gamma-hexalactone and delta-hexalactone upon MiEH2 over-expression further suggested probable involvement of these genes in lactone biosynthesis in mango. (C) 2017 Elsevier Ltd. All rights reserved.1 aDeshpande, Ashish, B.1 aChidley, Hemangi, G.1 aOak, Pranjali, S.1 aPujari, Keshav, H.1 aGiri, Ashok, P.1 aGupta, Vidya, S.  uhttps://library.ncl.res.in/content/isolation-and-characterization-9-lipoxygenase-and-epoxide-hydrolase-2-genes-insight-lactone02190nas a2200217   4500008004100000245016800041210006900209260000800278490000600286520134900292100002601641700002401667700001601691700002501707700002201732700002401754700002301778700002001801700002101821856013001842       2017                        eng d00aTranscriptional transitions in alphonso mango (Mangifera indica L.) during fruit development and ripening explain its distinct aroma and shelf life characteristics0 aTranscriptional transitions in alphonso mango Mangifera indica L  cAUG0 v73 aAlphonso is known as the "King of mangos" due to its unique flavor, attractive color, low fiber pulp and long shelf life. We analyzed the transcriptome of Alphonso mango through Illumina sequencing from seven stages of fruit development and ripening as well as flower. Total transcriptome data from these stages ranged between 65 and 143 Mb. Importantly, 20,755 unique transcripts were annotated and 4,611 were assigned enzyme commission numbers, which encoded 142 biological pathways. These included ethylene and flavor related secondary metabolite biosynthesis pathways, as well as those involved in metabolism of starch, sucrose, amino acids and fatty acids. Differential regulation ( p-value <= 0.05) of thousands of transcripts was evident in various stages of fruit development and ripening. Novel transcripts for biosynthesis of mono-terpenes, sesqui-terpenes, di-terpenes, lactones and furanones involved in flavor formation were identified. Large number of transcripts encoding cell wall modifying enzymes was found to be steady in their expression, while few were differentially regulated through these stages. Novel 79 transcripts of inhibitors of cell wall modifying enzymes were simultaneously detected throughout Alphonso fruit development and ripening, suggesting controlled activity of these enzymes involved in fruit softening.1 aDeshpande, Ashish, B.1 aAnamika, Krishanpal1 aJha, Vineet1 aChidley, Hemangi, G.1 aOak, Pranjali, S.1 aKadoo, Narendra, Y.1 aPujari, Keshav, H.1 aGiri, Ashok, P.1 aGupta, Vidya, S.  uhttps://library.ncl.res.in/content/transcriptional-transitions-alphonso-mango-mangifera-indica-l-during-fruit-development-and