The method for identifying, verifying, and classifying the ripeness status of Vinh Hoa fragrant mangoes is based on a dual marker combining volatile organic compounds and DNA markers.

Abstract

The invention relates to a method for identifying, verifying, and classifying the ripeness state of Vinh Hoa fragrant mangoes based on a dual-marking system combining volatile organic compounds and DNA markers. The method includes collecting fruit and corresponding plant tissue samples; acquiring volatile organic compound data; determining the volatile organic compound profile for ripeness classification; identifying at least two selected marker compounds from 3-buten-2-ol, ethyl pyruvate, and o-cymene in the appropriate ripeness state for full verification; acquiring ITS and matK DNA data; comparing volatile organic compound and DNA data with a reference dataset; and outputting the verification results. A sample is only fully verified as Vinh Hoa fragrant mango when it simultaneously matches the DNA class, the volatile organic compound class, and the ripeness class. The method enhances reliability in traceability, quality control, preventing cross-pollination, and post-harvest fruit lot classification.

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