Effect of Different Altitudes on Morpho-Physiological Attributes Associated with Mango Quality

Mango (Mangifera indica L.) is a widely cultivated fruit in tropical and subtropical areas at altitudes ranging from 100 to 1500 m above sea level (masl). However, little is known about the effects of altering altitudes on the morpho-physiological traits determining the commercial value of mango. Therefore, we systematically investigated a commercial mango cultivar at eight altitudes ranging from 680 to 1400 masl to check the environmental impact on morpho-physiological attributes and volatile compounds using analysis of variance, principal component analysis, clustering, and correlation. We observed an increase in fruit weight and size from 680 to 1000 masl elevation and a gradual decrease at higher altitudes above 1000 msl. In contrast, quality parameters, including total soluble solids and total sugar, decreased with the increase in altitude, while the total acid increased with the increase in altitude. Moreover, we characterized the dried fruit, pericarp, and sarcocarp for aromatic compounds and identified 110 volatile compounds. The accumulation pattern of the volatiles suggested a considerable influence of environmental factors associated with altering altitudes. However, there was no clear trend in the volatile accumulation at different altitudes. We further determined the ten most frequently occurring volatiles at different altitudes and tissues. For instance, Alpha-Guaiene was only identified at 1000-1215 masl altitudes in dried fruit, while Beta-Ocimene showed the highest accumulation at 900 masl in dried fruit and pericarp. Together, our study provides clues on the impact of the altitude on mango fruit yield and quality attributes, which will guide future agronomic practices.