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The Effect of Rootstocks on Peel Components and Juice Quality of Clementine Mandarin (Citrus clementina) | ||
| Journal of Medicinal plants and By-products | ||
| مقاله 13، دوره 5، شماره 2، آذر 2016، صفحه 227-233 اصل مقاله (884.54 K) | ||
| شناسه دیجیتال (DOI): 10.22092/jmpb.2016.109400 | ||
| نویسنده | ||
| Behzad Babazadeh Darjazi* | ||
| Department of Horticulture, Roudehen Branch, Islamic Azad University, Roudehen, Iran | ||
| چکیده | ||
| 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. | ||
| کلیدواژه‌ها | ||
| Citrus rootstocks؛ flavor components؛ juice quality؛ peel oil | ||
| مراجع | ||
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