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The Effect of Mandarins (Citrus spp.) Scions on Peel Components and Juice Quality | ||
| Journal of Medicinal plants and By-Products | ||
| مقاله 11، دوره 1، شماره 2، آذر 2012، صفحه 157-165 اصل مقاله (167.91 K) | ||
| شناسه دیجیتال (DOI): 10.22092/jmpb.2012.108480 | ||
| نویسندگان | ||
| Behzad Babazadeh-Darjazi* 1؛ Behrouz Golein2 | ||
| 1Department of Plant Production, Faculty of Agriculture, Roudehen Branch, Islamic Azad University (IAU), Roudehen, Iran. | ||
| 2Iran Citrus Research Institute, Ramsar, Iran | ||
| چکیده | ||
| The effects of mandarin scions on peel components and juice quality parameters were investigated in this study. Peel flavor components were extracted by using cold-press and eluted by using n-hexane. Then all analyzed by GC-FID and GC-MS. Total soluble solids, total acids, pH value, ascorbic acid as well as density and ash were determined in juice obtained from mandarin scions. Twenty-seven, Twenty-seven, thirty-five and forty peel components in Unshiu, Clementine, Minneola tangelo and Lee varieties respectively including: aldehydes, alcohols, esters, monoterpenes, sesquiterpenes and other components were identified and quantified. The major flavor components were linalool, limonene, γ-terpinene, (E) β-ocimene, β-myrcene, α-pinene. Among the four scions examined, Lee showed the highest content of aldehydes and Clementine showed the highest content of TSS/TA. Since the aldehyde and TSS/TA content of citrus are considered as two of the more important indicators of high quality, variety apparently has a profound influence on citrus quality. | ||
| کلیدواژه‌ها | ||
| Flavor components؛ Juice quality؛ Peel oil؛ Mandarin scions؛ Citrus spp | ||
| مراجع | ||
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