Mangos are the fifth most consumed fruit in the world (World Atlas). The top five mango producers include India, China, Indonesia, Pakistan, and Mexico (World population). Puerto Rico is the largest U.S. mango producer (2,666 acres), followed by Florida (2,455 acres), Hawaii (497 acres), California (328 acres), and Texas (10 acres). There are thousands of mango cultivars worldwide and the development and selection of new cultivars is ongoing. However, relatively few cultivars have a combination of information on their phenology, metabolomic profiles, consumer preferences, and postharvest handling. Describing and linking these cultivar evaluations and attributes may improve marker-assisted breeding efforts to develop and select for superior mango flavor, aroma, and nutritional value, improve understanding of hedonic consumer preferences, and result in improved postharvest handling and processing of mango. For example, ‘Glenn’ mango is a moderately vigorous tree with an upright open canopy that is generally dormant from November through December-January that flowers during February-March in response to warming ambient temperatures and is harvested during June-July. Historical descriptions are that it is a fruit of excellent eating quality with a rich, aromatic (pineapple notes) flavor, low fiber, and sweet pulp. This is borne out by the nonvolatile physiochemical characteristics of the cultivar including an average TSS of 15.93, TA of 0.65, and TSS/TA ratio of 24.41, with high concentrations of fructose, glucose, isocitric acid, and ketoglutaric acid. Defining nonvolatile flavor constituents from partial least-squares discriminant analysis for ‘Glenn’ mango were fructose, glucose, sucrose, isocitric acid, ketoglutaric acid, malonic acid, and gallic acid whereas defining volatile aroma constituents included ten esters (e.g., ethyl acetate, ethyl butanoate, and ethyl octanoate) that have floral, citrus, sweet, fruity, pineapple, and coconut notes. Results from a consumer sensory (taste, flavor, texture, fibrousness, juiciness, etc.) acceptance study indicated consumers like ‘Glenn’ mango because of its sweetness, tropical flavor, low fiber content, and juiciness, bearing out historical descriptions of this fruit. More detailed metabolic biosynthesis mapping linked flavor precursors and intermediates to the constituents responsible for flavor and aroma of ‘Glenn’. Postharvest evaluations reported ‘Glenn’ was moderately susceptible to hot water treatment injury, significant anthracnose incidence, only slight chilling injury (if stored below the 13°C recommended temperature) and could be stored for at least 3 weeks.
