Integrated Mechanisms of Ripening and Aroma Formation in Mango Fruit

Mango (Mangifera indica), a member of the Anacardiaceae family, is one of the most important tropical fruit crops globally, with India being the largest producer. India’s extensive mango diversity includes approximately 1,000 cultivars, each characterized by unique attributes such as plant structure, fruit size, skin and pulp colour, taste, and aroma. These traits are critical for consumer acceptance and market value both domestically and internationally. The ripening process in mango is a highly coordinated biological phenomenon involving a complex network of molecular, genetic, and biochemical pathways. This process drives key changes in fruit attributes, including colour development, texture softening, sugar accumulation, and the production of volatile compounds responsible for the characteristic aroma. These transformations significantly enhance the sensory and nutritional quality of the fruit. This review explores the intricate regulatory mechanisms underlying mango ripening, emphasizing the role of hormones such as ethylene and auxins in modulating gene expression. The study also examines the biosynthesis of secondary metabolites, particularly aroma-related compounds, which are vital for consumer appeal. Furthermore, advancements in genomics and proteomics have revealed critical insights into the role of specific enzymes and transcription factors in coordinating these pathways. Understanding the physiological and biochemical changes during mango ripening provides valuable knowledge for improving fruit quality, extending shelf life, and optimizing post-harvest handling. This study highlights recent findings in molecular biology and their implications for breeding and biotechnological interventions aimed at enhancing mango fruit quality.