Progress 09/01/18 to 08/31/24
Outputs
Target Audience:The long-term goal of this project is to establish a platform, combined with consumer insights, that enables high-throughput, reproducible, large-scale production of superior mango varieties. These varieties are differentiated by their consumer-preferred flavor profiles and health benefits, aligning with the expected increase in demand for specialty fruits in U.S. markets. Throughout the project, we focused on understanding general consumer preferences to identify the mango varieties most suitable for cultivation and market introduction. To ensure practical impact, we collaborated closely with mango growers and marketers. Our research provided valuable information on the field performance of different mango cultivars, their fruit quality, flavor profiles, and consumer preferences. These findings were disseminated through mango workshops, annual summit meetings, and extension publications. This engagement empowered growers and marketers to make informed decisions about cultivating and promoting specific mango cultivars, ultimately enhancing the profitability and competitiveness of the U.S. mango industry. Beyond the fresh market, mangoes hold significant potential in the processed food and beverage sectors. To tap into this opportunity, we partnered with the food, beverage, and flavor industries to identify mango cultivars suitable for juice, snacks, and flavor development. A particularly noteworthy discovery was the identification of natural sweeteners from mango fruits. This breakthrough offers valuable applications for both the flavor industry and consumers seeking healthier alternatives. Insights such as these were shared with the flavor and food industries during our biannual Flavor Summit extension events. Lastly, the scientific community is a key audience for this project. We engaged researchers by publishing our findings in peer-reviewed journals and presenting at scientific conferences. This outreach fostered collaboration and furthered the understanding of mango flavor chemistry, cultivar performance, and consumer preferences, contributing to the broader body of knowledge in horticulture and food science. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This project provided significant opportunities for training and professional development to Ph.D. students and postdoctoral researchers from diverse fields, including food science, economics, mathematics, and plant science. Trainees gained hands-on experience by working on different project objectives, developing specialized expertise in their respective areas. The project's PIs offered training and mentorship to help trainees refine their professional skills. Additionally, trainees enrolled in relevant courses to deepen their understanding and facilitate their learning. Many trainees authored publications and presented findings at scientific meetings, improving their writing and presentation skills. Beyond technical expertise, trainees were exposed to opportunities for stakeholder engagement. They worked directly with growers, marketers, and industry professionals, learning effective communication strategies for diverse audiences, including the differences between communicating with the scientific community and stakeholders. Furthermore, they attended regional, state, and national meetings, providing them with valuable networking opportunities and a broader perspective on their fields. How have the results been disseminated to communities of interest?1. Extension Activities: resultsfrom this project have been shared through a variety of extension activities, including extension publications that explain mango cultivars' field performance, fruit quality, and consumer preferences. We hosted several events, such as mango summits, mango grower learning workshops, and the Flavor Summits, to disseminate findings and gather feedback to guide future research directions. These activities created a two-way communication channel between researchers and stakeholders, ensuring that our work remains relevant and impactful. 2. Scientific Presentations and Publications: project findings were presented at regional, state, and national meetings to share information and foster discussions within the scientific community. Additionally, the research findings were published in peer-reviewed journals, ensuring that the data is accessible to academics and scientists globally, further contributing to advancements in mango research and industry applications. 3. Extension Website: an extension website (https://mango.ifas.ufl.edu/) was developed to make all project results available to stakeholders. The website serves as a resource for checking project updates, accessing detailed information, and facilitating communication with the research team for questions or further engagement. What do you plan to do during the next reporting period to accomplish the goals?Although this is our final report and we have successfully concluded all proposed aims, there are ongoing efforts to finalize additional publications stemming from this project. These publications, which will be completed following the submission of this final report, include: 1.A study on consumer attitudes toward natural sweeteners in mango; 2.The qualification and quantification of mango sweeteners across various cultivars; 3.A genome-wide association study (GWAS) identifying key flavor compounds in mango.These forthcoming publications will further enhance the impact of this project by disseminating valuable findings to both the scientific community and industry stakeholders.
Impacts
What was accomplished under these goals?
1. Phenological and Consumer Studies:comprehensive phenological data were collected across various mango cultivars during both vegetative and reproductive growth stages, including fruit counts to assess yield potential in Florida. Sensory and consumer studies were conducted using the same mango cultivars grown in Florida, incorporating an in-depth investigation of consumer willingness to pay for specific cultivars. The results were shared with growers to guide their decisions on which cultivars to grow, ensuring they meet market demands while achieving economic returns. 2. Key Flavor Compound Research:amulti-omics approach--combining metabolomics, flavoromics, and proteomics--was employed to identify the key flavor compounds preferred by consumers and their biosynthetic pathways. Genome-wide association studies (GWAS) were also conducted using a mango diversity collection to uncover the genetic underpinnings of these consumer-preferred flavors. These findings pave the way for selecting and breeding mango cultivars that align with consumer preferences, enhancing the industry's ability to produce premium varieties in the near future. 3. Sweeteners and Bitter-Masking Compounds:the qualification and quantification of natural sweeteners and bitter-masking compounds was completed across various mango cultivars. These insights help growers identify consumer-preferred cultivars with natural sweeteners, adding value to their production. Additionally, an algorithm was developed to identify potential or unknown natural sweetness compounds, which can be utilized by the scientific community and the food and flavor industry. Results from an online survey exploring consumer attitudes toward sweetness enhancers in mango products were also disseminated to stakeholders, aiding the development of innovative food and beverage products featuring mango-derived sweetness.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
Key Compounds Responsible for Variation of Fruit Flavor in Popular Mango Cultivars
VN Michael, M Brym, JH Crane, AH Chambers, X Wu - 2023 ASHS Annual Conference, 2023
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2023
Citation:
The flavor of Mango. Yu Wang- 2023 ASHS Annual Conference, 2023
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Progress 09/01/23 to 08/31/24
Outputs
Target Audience:The past reporting period marked the final year of our project, during which we prioritized extensive outreach to engage as many relevant stakeholders as possible. Our efforts successfully connected with a diverse range of stakeholders, each with unique interests and expertise in mango cultivation, utilization, and research. The primary target audiences included mango growers, marketers, flavor processors, and researchers in related fields. Mango Growers and Marketers Mango growers and marketers were a central focus of our outreach. Through events such as the new Mango Workshop and our annual Mango Summit, we disseminated valuable information on the field performance of different mango cultivars, their fruit quality, flavor profiles, and consumer preferences. These events were made accessible through virtual platforms as well as in-person meetings to ensure widespread participation across the industry. This engagement has empowered growers and marketers to make informed decisions about cultivating and promoting specific mango cultivars, enhancing the profitability and competitiveness of the mango industry in the States. Flavor Processors Flavor processors represented another critical segment of our target audience. We provided key insights into the sweeteners and flavor compounds present in various mango cultivars, assisting them in optimizing products and formulations to align with consumer preferences. Our biannual Flavor Summit in 2024 facilitated valuable discussions with stakeholders from the flavor and food industries about mango products and flavors. Researchers We actively engaged researchers through presentations at scientific meetings, such as the American Society Annual Conferences. These presentations fostered knowledge exchange and collaboration, highlighting advancements in mango breeding, identification of key mango flavor compounds, their biosynthetic pathways, and consumer attitudes toward mango-derived sweeteners. Our work also resulted in several scientific publications, further contributing to the academic community. Communication and Knowledge Dissemination To enhance accessibility and stakeholder interaction, we launched an extension website. This platform shares project findings, facilitates communication, and allows stakeholders to submit questions and research requests. ?Through these efforts, our project has achieved meaningful engagement with stakeholders, ensuring the broad dissemination of knowledge and the advancement of mango cultivation, utilization, and research. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The project has offered significant training and professional development opportunities to a diverse group of researchers, including Ph.D. students and postdoctoral associates, across various specialized areas of study. Ph.D. Students Four Ph.D. students have directly benefited from the project: Food Science Students: One student focused on mastering analytical chemistry techniques for identifying sweeteners in mangoes. She developed a predictive algorithm based on structure-activity relationships and successfully defended her Ph.D. work, subsequently securing a scientist position in the food industry. Her thesis is currently being prepared for publication. Another student gained essential skills in extension communication by supporting outreach activities, including the development of the mango extension website. Both students received extensive training in scientific writing and presentation skills. Food Economy and Applied Mathematics Students: These studentsconducted research on consumer insights regarding mango-derived sweeteners and managed "big data" analysis for developing machine learning models. Postdoctoral Associates The project has also trained two postdoctoral associates: One focused on multi-omics approaches, including metabolomics and proteomics, to study the formation of key flavor compounds in mangoes. His work was published during the past year.This postdoc successfully transitioned to a scientist role at a university, underscoring the project's contribution to career development. The other postdoc specialized in genomic analysis of mangoes, including genome-wide association studies (GWAS). Professional Development Opportunities All trainees had opportunities to present their research at state and national conferences, enhancing their presentation skills and providing networking opportunities with peers and industry professionals. The project placed a strong emphasis on developing scientific writing skills, preparing trainees for publishing their findings in peer-reviewed journals. How have the results been disseminated to communities of interest?In the past year, the project results have been disseminated through a variety of platforms and events aimed at engaging stakeholders and the broader scientific community: Workshops and Events: We hosted workshops and key events such as theMango SummitandFlavor Summitto connect with stakeholders. These events served as forums to share findings, provide updates, and engage in meaningful discussions with growers, marketers, flavor processors, and researchers. Scientific Presentations: Project findings were presented at scientific meetings, allowing researchers and professionals in related fields to engage with our results and methodologies. Publications: Research findings were published in peer-reviewed journals, ensuring that the information is accessible to the academic and scientific community. An extension website withall the results from this project is published (https://mango.ifas.ufl.edu/) What do you plan to do during the next reporting period to accomplish the goals?This project concluded in August 2024, with all objectives successfully completed. During the next reporting period, I plan to: Finalize the Final Report: Compile and submit a comprehensive final report that summarizes the project's outcomes, key achievements, and impacts on stakeholders and the scientific community. Publish Remaining Results: Focus on finalizing and publishing the remaining results generated by the trainees, ensuring the dissemination of valuable findings through peer-reviewed journals and other relevant platforms.
Impacts
What was accomplished under these goals?
The project concluded in the past year, successfully achieving its primary goal of creating a platform to support the large-scale production of superior mango varieties tailored to consumer preferences. Below is a summary of accomplishments under each specific aim: Aim I: Collection and Analysis of Phenological and Consumer Data Comprehensive phenological data were collected across various mango cultivars during both vegetative and reproductive growth stages, including fruit counts to assess yield potential. Sensory and consumer studies were completed, including an in-depth investigation of consumer willingness to pay for specific mango cultivars. All findings were shared with stakeholders through mango workshops and uploaded to the mango extension website, ensuring accessibility for stakeholder use. Aim II: Advancing Knowledge of Mango Biosynthetic Pathways Utilizing a multi-omics approach combining metabolomics and proteomics, the project significantly advanced the understanding of mango biosynthetic pathways. A key milestone was the completion of a publication contributing to this body of knowledge. Genome-wide association studies (GWAS) were conducted using the mango diversity collection to identify genetic underpinnings of consumer-preferred flavors, enhancing our understanding of fruit quality traits and flavor preferences. Aim III: Identification and Quantification of Natural Sweeteners and Flavor Modulators The quantification of natural sweeteners and bitter-masking compounds was completed across 25 mango cultivars. A publication is in preparation. A novel algorithm for identifying potential or unknown natural sweeteners was developed, enabling the discovery of new sweetening compounds. A publication is in preparation. An online survey exploring consumer attitudes toward sweetness enhancers in mango products was conducted, with data collection finalized and a publication is in preparation.
Publications
- Type:
Peer Reviewed Journal Articles
Status:
Published
Year Published:
2024
Citation:
J. Agric. Food Chem. 2024, 72, 36, 2017120181
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
https://ashs2024.sched.com/event/1drAq/trop-identifying-the-formation-of-aroma-compounds-in-mango-using-a-multi-omics-approach
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2024
Citation:
https://ashs2024.sched.com/event/1drC7/frbr-2-linking-cultivar-evaluations-phenology-metabolomics-consumer-preferences-and-postharvest-handling-of-glenn-mango
- Type:
Theses/Dissertations
Status:
Submitted
Year Published:
2024
Citation:
Developing novel methods in the identification of potential taste modulators, Xixuan Tang, Ph.D. thesis, University of Florida, 2024
|
Progress 09/01/22 to 08/31/23
Outputs
Target Audience:During this reporting period, our project has successfully engaged with a diverse range of stakeholders, each with specific interests and expertise in the field of mango cultivation and research. The primary target audience includes mango growers, marketers, flavor processors, and researchers in relevant areas.Mango growers and marketers have been a central focus of our outreach efforts. Through extension events, such as the Mango Summit, we have disseminated valuable information regarding the field performance of different mango cultivars, their fruit quality, and consumer preferences. These events were made accessible through virtual platforms, ensuring widespread dissemination and engagement within the industry. This engagement has enabled growers and marketers to make more informed decisions about the mango cultivars they choose to cultivate and promote, ultimately enhancing the profitability and competitiveness of the mango industry. Flavor processors represent another vital segment of our target audience. We have provided critical insights and data related to sweeteners present in various mango cultivars. This information is invaluable for flavor processors, as it assists them in optimizing their products and formulations to meet consumer preferences. Furthermore, we have actively interacted with researchers in relevant fields. We have delivered presentations at scientific meetings like the Florida State / American Society Annual conferences, where researchers serve as our primary audience. These presentations have facilitated knowledge exchange and collaboration, ensuring that the latest findings and advancements in mango breeding and production are shared within the academic and scientific community. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The project has provided significant opportunities for training and professional development to a diverse cohort of researchers, including both Ph.D. students and postdoctoral associates, spanning various specialized areas of study. Five Ph.D. students have benefited from this project. Three of these students have pursued their research in the field of Food Science, with a focus on specialized technical training aligned with their individual interests. Notably, one student concentrated on mastering analytical chemistry techniques for identifying sweeteners in mango, employing various analytical methods. Another student received training in developing machine learning models to understand consumer preferences and structure-activity relationships. The third student was trained with essential skills for extension communication, which was in supporting outreach activities. All Ph.D. students received training in effective presentation skills and scientific writing. Two of these Ph.D. students have already achieved significant milestones, with one successfully obtained her Ph.D. this summer and another successfully defending her Ph.D. and poised to receive her degree in the near future.Furthermore, two Ph.D. students specializing in Food Economy and Applied Mathematics have been actively engaged in this project. They have been conducting research related to consumer willingness to pay and consumer insights surveys, as well as handling the "big data" analysis required. The project has also provided valuable training opportunities for three postdoctoral associates. One postdoc has focused on utilizing multi-omics approaches, including proteomics and metabolomics, to unravel the formation of key flavor compounds in mango. Another postdoc has advanced skills in genomic analysis of mango and genome-wide association studies (GWAS). The third postdoc has dedicated his efforts to the creation of machine learning algorithms. One of the postdoctoral associates secured a faculty position, indicating the project's role in enhancing career development. All student and postdoc trainees have had the chance to showcase their research at both state and national level conferences, providing them with a platform to improve their presentation skills and network with peers. Additionally, we have emphasized the development of strong scientific writing skills, ensuring that trainees are well-prepared for publishing their research in scientific journals. How have the results been disseminated to communities of interest?Over the past year, we have disseminated our research findings to communities of interest through a series of informative presentations. These presentations have covered critical aspects of our research, focusing on diverse facets of mango evaluation and composition. The titles of these presentations include:" Volatile compounds in 21 popular mango cultivars at key maturity stages"; "Chemical composition of mango fruit pulp during fruit development"; and " The flavor of mango". What do you plan to do during the next reporting period to accomplish the goals?1. Input all the data/results from the experiments including but not limited phenology, sensory and consumer preference data of mango cultivars, consumer survey data as well as sweetness enhancers into our extension website. Links to all the publications and presentations will be included in the extension website. 2. Publish results developed from this project via scientific journals and extension articles.
Impacts
What was accomplished under these goals?
The project has made substantial progress in achieving its overarching goal of creating a platform to support the large-scale production of superior mango varieties tailored to consumer preferences and health benefits. Here is a detailed summary of the accomplishments within each of the project's specific aims: Aim I:The collection for the phenology data for various mango cultivars have been completed throughout both vegetative and reproductive growth stages, including fruit counts to assess yield potential. Additionally, an important aspect of consumer willingness to pay for specific mango cultivars has been thoroughly investigated, with data collection completed and subsequent analysis. This information serves as a critical foundation for selecting superior mango varieties that align with consumer demand and profitability. Aim II:The project has successfully advanced our understanding of mango biosynthetic pathways through a multi-omics approach with metabolomics and proteomics. A milestone includes the completion of one publication, which is on track for submission in the coming month. Furthermore, flavor analysis of popular mango cultivars at various stages of fruit development, including two immature stages and maturity, has been conducted. To enhance our understanding of fruit quality and consumer-preferred flavors, genome-wide association studies (GWAS) have been conducted using the mango diversity collection. This analysis contributes to identifying key consumer-liked flavors and their genetic underpinnings. Aim III:The quantification of natural sweeteners and bitter masking compounds in a selection of 25 mango cultivars has been successfully completed. Additionally, the development of a novel algorithm for identifying potential/unknown natural sweeteners is a noteworthy achievement, expanding our ability to identify and harness natural sweetening compounds. An online survey targeting consumer attitudes toward sweetness enhancers in mango products has been conducted, with data collection finalized and data analysis currently underway.
Publications
|
Progress 09/01/21 to 08/31/22
Outputs
Target Audience:Growers - We coordinated and presented our genomics,plant breeding and mango qualitywork through threetalks at the combined Florida State Horticultural Society annual meeting and Mango Summit in the summer of 2022. The talks were made available to an international audience via video conferencing. Growers were provided the connection information to attend the conference free of charge. Researchers - We published our genotyping work that uncovered potential self incompatibility in mango for the first time. These results will enable other researchers to follow our methods to further refine mango fruit set and yield. In addition,chemosensory scientists in academia and in the food and flavor industries with interests in sweetener alternatives and novel flavor compounds are target audience. Changes/Problems:Due the lockdown of COVID in 2020, our cell model for screening thesweet tasting compounds was destroyed. In the past two years, we have been trying to re-develop this cell model but until now it was not so successful. Therefore, we developed some other analytical methods to identify these sweet tasting compounds instead of using the cell model. In addition, we found that the AI prediction might be another way for us to discovery more compounds, therefore we have been working on developing some AI model for predicting compound sweetness intensity. In addition, we integrated AI for the consumer study as well. There were no mangoes during the 2022 harvest season due to poor weather conditions during flowering. We have adjusted our approaches and do not anticipate major, negative impacts.? What opportunities for training and professional development has the project provided?Two Ph.D. students have been trained via this project. One focused on the identification of sweeteners in mango using different analytical technique. The other one is trained to develop machine learning models for understanding consumer liking and structure-activity relationship. Both of them have been trained for skills of presentation and scientific writing. In addition, two postdoc. associates have been trained via this project. One postdoc. focused on using multi-omics (proteomics and metabolomics) to understand the formation of key flavor compounds in mango. The other postdoc. has been trained for advanced skillset through genomic analysis of mango. In the past year, one of postdocs. successfully secured a job as a research scientist due to his strong training. We also provided internship experiences to undergraduate students at a local community college. This provided a first opportunity to engage in hands-on research at a major research university and complimented their STEM course learnings.? How have the results been disseminated to communities of interest?Public presentations as described above.Peer reviewed publication as described above. What do you plan to do during the next reporting period to accomplish the goals?The data process of multi-omics to understand the biosynthesis of consumer like flavor compounds will be completed and we expect to identify some key pathways involved. Sweet taste compounds will be identified. More marketing surveys will be conducted. We will doGBS and GWAS analysis of the mango diversity collection for fruit quality traits, agronomic traits, and phenological traits. We will developadditional segregating populations that will include an additional 2 acres of mango trees for future research. We hope to optimize the AI model we developed to collect consumer data from social media. In addition, we are trying to use machine learning to understand the sweetness intensity and chemical structure and hope this could help us to identify more potential sweet tasting compounds.
Impacts
What was accomplished under these goals?
Here are the accomplishments: 1.We published the analysis of 10 open-pollinated seedling populations that were genotyped as part of this project. We have also been collecting fruit phenotypic data for quality (aroma, brix, acidity) that will be used for GWAS in 2023. 2.Mango tree phenology data all taken and 90% entered into database for summary.? 3. A new analytical method has been developed to identify sweeteners in Mango, and various mango cultivars have been studied by using this new method. All the data has been obtained and we are right now in the process of data processing. 4. We developed a new AI (artificial intelligent) method to collect consumer information from social media to understand consumer preference regard to mango cultivars and specific consumer liked traits. This new method could help us to get much broader consumer information. 5. Proteomics and metabolomics have been completed to study the formation of key consumer liked flavor compounds. The data process is in the progress. 6. A consumer survey has been completed and more surveys will be conducted in the coming year.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2022
Citation:
Michael, Vincent N., Jonathan Crane, Barbie Freeman, David Kuhn, and Alan H. Chambers. "Mango seedling genotyping reveals potential self-incompatibility and pollinator behavior." Scientia Horticulturae 308 (2023): 111599.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Jonathan Crane, Alan Chambers, Yu Wang and Ray Melcon. "Recent Phenology of a Mature Glenn Mango Tree" FSHS, 2022
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Robert Madden , Joonhyuk Suh , Jonathan Crane , Alan Chamber , Yu Wang. " Determination of mango flavor formation through pathway-based metabolomics" FSHS, 2022
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Progress 09/01/20 to 08/31/21
Outputs
Target Audience:This project addresses knowledge gaps regarding quality (e.g., size, color, Brix/acid content) and consumer preference (i.e., aroma, phytonutrients, and taste) information for the vast majority of mango cultivars throughout the world. The developed information resources in the past year can support grower decisions to confidently adopt new varieties directly targeting consumer desires. Plus,welink quality and consumer preference data to the mango genome. This information has been used for mango breeders to develop new, superior mango varieties. We have been identifying potential sweeteners in the mango which provides more options for consumers to have tasteful but healthy mango fruits.Therefore, in the past year, our audience for this project are mango growers, breeders and consumers. Changes/Problems: Delayed mango aroma analysis due to USDA collaborator shutdown due to COVID. Some trees had insufficient yield to sample for analysis. Multi-omics analysis was delayed due to COVID. What opportunities for training and professional development has the project provided?One Ph.D. student has been trained via this project focusing on consumer and flavor analysis as well as sweeter identification. She has beentrained for sensory and consumer studies, techniques for flavor analysis and LC-MS/MS for compound identification. She has been trained for presentation skills as well. In addition, a postdoc. associate has been focusing on the metabolomics study of mango flavor.He has published one paper related to this project, and He has presented his work at the National meeting. Due to his great training, he was accepted as the assistant professor in October 2021. How have the results been disseminated to communities of interest?A collaborator's farm was guided through the harvest period and offered hands-on instruction on how to gauge fruit maturity of different cultivars. In addition, cultural practice (e.g., fertilization and pruning) recommendations were made.Two publications weremade in the past year. What do you plan to do during the next reporting period to accomplish the goals?More mango cultivars will be studied for sensory and consumer preference. The biosynthesis of consumer like flavor compounds will be studied via multi-omics (metabolomics, proteomics and transcriptomics etc). Sweet taste compounds will be identified. Marketing studies will be applied.
Impacts
What was accomplished under these goals?
Here are the accomplishments: Conducted 3 sensory tests to measure consumer acceptability and sensory characteristics of 12 mango varieties. Pathway based metabolomics analysis for three mango cultivars to understand the biosynthesis of key consumer liked consumer flavor compounds. Phenology of 50 mango cultivars was monitored throughout 2021 for periods of vegetative and reproductive growth including fruit counts (yield). Fruit of 15 cultivars were harvested for aroma, flavor, taste panel, and genomic analysis. Data received for aroma analysis of over 200 samples. Field planting of first mango populations including over 100 grafted seedlings. Genotyping for paternity of over 600 seedlings.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Suh, J., Madden, R., Chambers, A., Crane, J., Wang, Y. Pathway-Based Metabolomics Analysis Reveals Biosynthesis of Key Flavor Compounds in Mango. J. Agric. Food Chem. 2021. https://doi.org/10.1021/acs.jafc.1c06008
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Mango Genome Consortium (Ian S. E. Bally, Aureliano Bombarely, Alan H. Chambers* , Yuval Cohen, Natalie L. Dillon, David J. Innes, Mar�a A. Islas-Osuna, David N. Kuhn, Lukas A. Mueller, Ron Ophir, Aditi Rambani, Amir Sherman and Haidong Yan). 2021. The Tommy Atkins mango genome reveals candidate genes for fruit quality. BMC genomics 21:108
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Progress 09/01/19 to 08/31/20
Outputs
Target Audience:New Mango cultivars were evaluated by growers, packers, marketers and processors at the demonstration days hosted by extension team leading by Dr. Crane. Changes/Problems:Due to COVID-19, some activities have been temporarily impacted, they include: 1. Our fruit quality analysis was severely restricted in 2020.We hope to not miss the season entirely, but this might be unavoidable.As a result, we will be delayed in conducting our RNA-seq study to search for gene candidates responsible for specific aroma volatiles. 2.All sensory testing for summer of 2020 had to be cancelled. 3.Data collection on tree phenology (e.g., fruit set, flushing) and early to mid-season cultivar harvest had to be cancelled.We missed the mango season (may-July) in 2020 due to the pandemic. Therefore, our ability to meet project deliverables and objectives hasdelayed for12 months.This delay also results in a funding shortfall for technical assistance on the project field and material maintenance. What opportunities for training and professional development has the project provided?Graduate students and a postdoc. have been trained via this project.We expect to provide trainings in the areas of food science and horticultural science. Techniques such as sensory evaluation, metabolomics and RNA-seq are expected to be learnt. Due to COVID-19, trainees from this project can't attend meeting and give presentations but they will do it for the next year. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?Due to COVID-19, some of our activities have been restricted in 2020. Therefore, in the next reporting period, we will conduct the work which has been delayed during the pandemic. 1. Conducting the RNA-seq study to search for gene candidates responsible for specific aroma volatiles. 2.Sensory and consumer evaluation of mango cultivars 3. Identification of sweeteners in mango 3. Data collection of tree performance in the field.
Impacts
What was accomplished under these goals?
We have continued working on mango metabolomics which could help us to understand the biosynthetic pathwaysof major mango flavor. We are continuing the collection of mango quality data. The development of the complete Tommy Atkins mango genome has been done and a manuscript has been submitted. We have germinated over 600 seedlings from selected maternal parents to establish our segregating populations.These seedlings have been grafted onto a common rootstock and are awaiting genotyping results to confirm the paternal parent prior to planting in the field.
Publications
|
Progress 09/01/18 to 08/31/19
Outputs
Target Audience:We have reached some conusmers in general with various ages, races and education backgrounds. About 10- 15 mango varieties have been presented to them to get feedback on the quality, flavor and overall liking. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Two graduate students have been trained via conducting experiments. Techniques such as analytical chemistry have been taught to the trainees. In addition, one postdoc. has been trained via this project. She has been published one paper and presented at a national meeting. How have the results been disseminated to communities of interest?We reached out to the mango growers to disseminate the information ofsensory quality and consumer preference of current tested varieties. What do you plan to do during the next reporting period to accomplish the goals?1. Objective 1: more cultivars will be evaluated. 2. Objective 2: proteins and genes related to formation pathway of consumer liked flavor will be identified. 3. Objective 3: sweetness modulators will be identified using bioactivity-guided fractionation. 4. Extension and outreach: in the past year, we contacted mango growers individually, butwe plan to have a workshop next year for mango growers in which we can have a chance to disseminate information in a more efficient way and initiate a public discussion. In addition, we plan to complete our online extension website to deliver informationand communicate with the public.
Impacts
What was accomplished under these goals?
This project providesmore options for growers with consumer preferred mango cultivars and provide mango products that maintain sweetness but have a lower sugar content. These results would benefit both the mango industry and the broader U.S. fruit industry. Identification, recommendation, and production of more consumer-preferred superior mango varieties would 1) provide U.S. mango producers more sourcing flexibility; 2) expand the domestic and international markets for U.S. produced mango; and 3) provide alternative agro-economic opportunities to existent producers and entrepreneurs. The identification of naturally-occurring sweeteners/sweet taste enhancers would offer a new tool for reducing sugar consumption with consumer appeal, and would provide an important molecular trait to target in the development of new fruits that are more palatable to, and broadly accepted by, the consumer. 1. Objective 1: Determine mango germplasm for superior quality and consumer preference. 15 cultivars have been collected by Dr. Cranein the field andbeen evaluated for theirquality and consumer preference by Drs Sims and Wang. Sensory attributes such as sweetness, overall flavor, color and overall liking etc. have been studied. The top 2 cultivars for better quality and high consumer liking have been selected. This study will be repeated for next two years. If the same cultivars will be selected, information of these two cultivars can be disseminated to the industry. Meanwhile, analytical analyses were conducted for the cultivars with better quality and consumer liking. Key aroma compounds related to consumer liking have been identified. One paper has been published and one presentation has been delivered based on the results of objective 1. 2. Objective 2: Determine the genetic control of consumer-preferred flavor using multi-omics. The key compounds related consumer liking have been identified in objective 1. Untargeted metabolomics has been performed to understand the formation pathway of these key compounds by Dr. Wang. Identification of formation pathways is the prep-step for identifying the controlled genes which is the expected outcome.Meanwhile, Dr. Chambers ran 272 SNP-chip markers on 142 mango accessions. 3. Identify the natural sweetness modulators to promote healthy eating. 20 mango cultivars have been evaluated in this aim by Drs. Munger and Wang.GC/MS and LC/MS have been used to identify and quantify the known taste compounds which have been recombined attheir natural concentrations. Thesweetness intensity of recombined sample was compared with that of the original sample. Two cultivar has been selected as the potential of containing the sweetness enhancers.In the following years, we will identify the potential sweetness modulators.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Sung J, Suh J, Chambers A, Crane J, Wang Y. Relationship between sensory attributes and chemical composition of different mango cultivars. J. Agric. Food Chem. 2019, 67, 18, 5177-5188
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