The Effect of Sour Orange, Swingle Citrumelo and Troyer Citrange Rootstocks on the Peel Components of Kumquat (Fortunella Margarita)

Author

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

Abstract

Studies have shown that oxygenated compounds are important in beverage and food products. It seems that Citrus rootstocks have a profound influence on these factors. The goal of the present study is to investigate on rootstocks and these factors. Peel oil components were extracted using cold-press method and eluted using n-hexane.  All compounds analyzed using GC and GC-MS. Data were analyzed using one-way analysis of variance and Duncan’smultiple range tests. Twenty-seven, Twenty-seven and Twenty-four peel components were identified in Sour orange, Swinglecitromelo and Troyer citrang respectively. They include aldehydes, alcohols, esters,monoterpenes and sesquiterpenes. The major flavor components identified included limonene, β-myrcene, α-pinene, linalool, (E)-β-ocimeneand γ-terpinene. Among the three rootstocks examined, Swinglecitromelo showed the highest content of aldehydes. Considering that aldehyde content of Kumquat is as one of indicators of high quality, it seems that Citrus rootstocks have a profound influence on this factor.

Keywords


1. Spiegel-Roy P, Goldschmidt EE.The biology of Citrus. Cambridge University Press, 1996.
2. Dugo G, Mondello L.Citrus oils: composition, advanced analytical techniques, contaminants and biological activity. CRC Press, Taylor and Francis group, Boca Raton, 2010.
3. Maarse H. Volatile compounds in foods and beverages. CRC Press, Boca Raton, 1991.
4. Verzera A, Trozzi A, Gazea F, Cicciarello G, Cotroneo A. Effect of rootstock on the composition of bergamot(Citrus bergamiaRisso et Poiteau) essential oil. J Agric Food. Chem. 2003;51:206-210.
5. Attaway JA, Pieringer AP, Barabas LJ. The origin of citrus flavor components. III. A study of the percentage variation in peel and leaf oil terpenes during one season. Photochemistry. 1967;6:25-32.
6. Hemming D. Plant sciences review. CAB Reviews, CABI UK. 2011.
7. Alissandrakis E, Daferera D, Tarantilis PA, Polissiou M, Harizanis PC. Ultrasound assisted extraction of volatile compounds from Citrus flowers and Citrus honey. Food. Chem. 2003; 82: 575-582.
8. Kite G, Reynolds T, Prance T. Potential pollinator–attracting chemicals from Victoria (Nymphaeaceae). Biochem. Syst. Ecol. 1991;19:535-539.
9. Choi HS. Characteristic odor components of kumquat (Fortunella japonica Swingle) peel oil. J Agric Food Chem. 2005; 53:1642-1647.
10. Adams RP. Identification of essential oil components by gas chromatography / mass    spectrometry.Allured Publishing Corporation, Carol Stream,2001.
11. Koyasako A, Bernhard A. Volatile constituents of the essential oil of kumquat. J Food Sci. 1983;48:1807-1812.
12. Kesterson JW, Braddock RJ, Koo RCJ. The effect of bud wood, rootstock, irrigation and fertilization on the yield of Florida lemon oil. Proc Fla State Hort Soc. 1974; 87: 6-9.
13. Hay RKM, Waterman P. Volatile oils crops; their biology, biochemistry and production. Wiley. 1995.
14. Scora RW, Esen A, Kumamoto J. Distribution of essential oils in leaf tissue of an F2 population of Citrus. Euphytica. 1976;25:201-209.