The Effect of Rootstocks on Peel Components and Juice Quality of Clementine Mandarin (Citrus clementina)

Author

Department of Horticulture, Roudehen Branch, Islamic Azad University, Roudehen, Iran

Abstract

Studies have shown that oxygenated compounds and TSS/TA are important for beverage and food industries. It seems that Citrus rootstocks have a profound influence on oxygenated compounds and TSS/TA. The aim of this research is to identify rootstock that can synthesize the maximum level of oxygenated compounds and TSS/TA. Peel oil was extracted using mechanical presses and eluted using n-hexane. Finally compounds were analyzed using GC-FID and GC-MS. Total soluble solids were determined using a refractometer. Twenty-seven, twenty-five and twenty-three compounds were identified in Sour orange, Swingle citromelo and Troyer citrang rootstocks, respectively. Limonene (92.87% to 93.16) and myrcene (1.57% to 1.79%) were the main compounds. Among the three rootstocks studied, Swingle citromelo demonstrated the maximum level of oxygenated compounds and TSS/TA. As a result of our research, we can express that the rootstocks can affect the amount of oxygenated compounds and TSS/TA.

Keywords

References

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Journal of Medicinal plants and By-product
Volume 5, Issue 2
September 2016
Pages 227-233

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