Integrative metabolomics–flavoromics approach to assess metabolic shifts during ripening of mango (Mangifera indica L.) cultivar Nam Dok Mai Si Thong

Abstract

Abstract Background Nam Dok Mai Mango (Mangifera indica L.) is considered as one of the famous tropical fruits in Thailand with an attractive taste and fragrance. A rapidly powerful comprehensive technique to investigate the aromatic as well as metabolic compounds is required to follow the ripening stage and identification of biomarkers in mango cv. Nam Dok Mai. To date, only a few omics-based studies have been published on the ripening process of mango. The present study aimed to establish an advanced omics-based approach using integrated metabolomics–flavoromic profiles to follow the ripening process of Nam Dok Mai Si Thong mango fruit. Results 56 metabolites and 33 flavor volatile components were detected in Nam Dok Mai Si Thong mango. Palmitic acid shown the highest content in lipid fraction of mango pulp (28%) followed by linolenic acid (25%) and linoleic acid (23%) at various ripening stages during ripening. β-Sitosterol (3.9%), campesterol (2.4%), and sitostanol (2.4%) were higher at day 0 of ripening. Glycine and leucine were highest at day 4 of ripening (3.4 and 3.0%, respectively). The highest sucrose level (48.7%) was observed at 8 days of ripening. Ethyl octanoate (6.2–9.5%) and ethyl decanoate (5.4–6.5%) were significantly higher at days 4 to 8 of ripening. Conclusions Among 19 biomarkers measured, nine metabolites (palmitic acid, linoleic acid, linolenic acids, β-sitosterol, sucrose, citric acid, malic acid, glycine, and leucine), and 2 flavors (ethyl octanoate and ethyl decanoate) showed a good correlation with ripening-associated changes at days 0 to 8 during ripening. The biomarkers identified in this study could be used to track the ripening stages of Nam Dok Mai Si Thong mango. Graphical Abstract