Globally farmers have difficulty in extending the shelf-life of the tropical fruits due to their perishable nature. The present study aimed to assess the effect of hexanal nano-formulation treatment (NFT) on the shelf-life of Alphonso mango. Further, volatilomics was performed to explore the molecular basis of such effect. Untreated and treated fruits were sampled starting from 5th to 21st day after NFT at an interval of 4 days. Moderate changes in visual and digital colour parameters were evident from the intact and dissected fruits of NFT set compared to untreated fruits. Biochemical assays affirmed the phenotypic differences with significant changes in the colour imparting compounds like carotenoids and anthocyanins among them. Further, gas chromatography–mass spectrometry analysis revealed significant qualitative and quantitative variations in the different classes of compounds like lactones, furanones, esters, aldehydes and alcohols. Some of the key metabolites showed differential modulations among the NFT and untreated fruit sets indicating their potential role in various processes, which ultimately might have resulted in delayed ripening of the mango. Overall, this study has demonstrated the beneficial effect of hexanal and identified important metabolites with the enhanced shelf-life in Alphonso that could be useful for farmers and mango-based food/flavour industries.

在全球范围内，农民由于其易腐烂的性质而难以延长其热带水果的保质期。本研究旨在评估己醛纳米配方处理（NFT）对阿方索芒果保质期的影响。此外，进行了挥发分析以探索这种作用的分子基础。从NFT后第5天到第21天以4天为间隔对未处理和处理过的水果进行采样。与未处理的水果相比，从完整和解剖的NFT水果中可以明显看出视觉和数字颜色参数的适度变化。生化分析证实了表型差异，其中颜色传递化合物（如类胡萝卜素和花青素）发生了显着变化。进一步，气相色谱-质谱分析表明内酯，呋喃酮，酯，醛和醇等不同类别化合物的定性和定量变化很大。一些关键的代谢物在NFT和未处理的果集中表现出不同的调节作用，表明它们在各种过程中的潜在作用，最终可能导致芒果的成熟延迟。总的来说，这项研究证明了己醛的有益作用，并确定了重要的代谢产物，其在Alphonso中的保存期限延长，这可能对农民和芒果基食品/调味品行业有用。一些关键的代谢物在NFT和未处理的水果中表现出不同的调节作用，表明它们在各种过程中的潜在作用，最终可能导致芒果的成熟延迟。总的来说，这项研究证明了己醛的有益作用，并确定了重要的代谢产物，其在阿方索的保质期延长，这可能对农民和芒果基食品/调味品行业有用。一些关键的代谢物在NFT和未处理的水果中表现出不同的调节作用，表明它们在各种过程中的潜在作用，最终可能导致芒果的成熟延迟。总的来说，这项研究证明了己醛的有益作用，并确定了重要的代谢产物，其在Alphonso中的保存期限延长，这可能对农民和芒果基食品/调味品行业有用。