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

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

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

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.

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-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

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.

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

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.

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-0