| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 2,846 |
| تعداد مقالات | 32,300 |
| تعداد مشاهده مقاله | 41,387,106 |
| تعداد دریافت فایل اصل مقاله | 18,562,174 |
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 | ||
|
1. FAO. Statistical Database. Available from <http://www.fao.org> Accessed 23 July 2016.
2. Fotouhi- Ghazvini R, Fattahi- moghadam J. Citrus growing in Iran, Guilan University, 2007
3. Salem A. Extraction and identification of essential oil components of the peel, leaf and flower of tangerine”Citrus nobilis loureior var deliciosa swingle” cultivated at the north of Iran. Master of Science Thesis, Islamic Azad University,Pharmaceutical sciences Branch, 2003.
4. Babazadeh- Darjazi B, Rustaiyan A, Talaei A, Khalighi A, Larijani K, Golein B, Taghizad R. The effects of rootstock on the volatile flavor components of page mandarin juice and peel. Iran J Chem Chem Eng. 2009;28:99-111.
5. Babazadeh- Darjazi B. The effects of rootstock on the volatile flavour components of page mandarin flower and leaf. Afr J Agric Res. 2011;6:1884-1896.
6. Lota ML, Serra D, Tomi F, Casanova J. Chemical variability of peel and leaf essential oils of 15 species of mandarins. Biochem Syst Ecol. 2001; 29:77-104.
7. Lota ML, Serra D, Tomi F, Casanova J. Chemical variability of peel and leaf essential oils of mandarins from Citrus reticulate Blanco. Biochem Syst Ecol. 2000; 28:61-78.
8. Fanciullino AL, Tomi F, Luro F, Desjobert JM, Casanova J. Chemical variability of peel and leaf oils of mandarins.Flavour Fragr J. 2006;21:359-367.
9. Babazadeh- Darjazi B, Rustaiyan A, Taghizad R, Golein B. A study on oxygenated constituent's percentage
existed in page mandarine peel oil during a special season . J Med Plant. 2011;4:87-93.
10. Babazadeh- Darjazi B. Comparison of volatile components of flower, leaf, peel and juice of ‘Page’ mandarin. Afr J Biotechnol. 2011;10:10437-10446.
11. Babazadeh -Darjazi B. A comparison of volatile components of flower of page mandarin obtained by ultrasound-assisted extraction and hydrodistillation. J Med Plant Res. 2011;5:2840-2847.
12. Buettner A, Mestres M, Fischer A, Guasch J, Schieberie P. Evaluation of the most odor-active compounds in the peel oil of clementines (Citrus reticulate blanco cv. Clementine). Eur Food Res Technol. 2003; 216: 11-14. Alistair LW, Yinrong LU, Seng-To T. Extractives from New Zealand honey 4.linalool derivatives and other components from nodding thistle (Corduus nutans) honey. J Agric Food Chem.1993;41:873-878.
13. 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.
14. Alistair LW, Yinrong LU, Seng-To T. Extractives from New Zealand honey 4.linalool derivatives and other components from nodding thistle (Corduus nutans) honey. J Agric Food Chem. 1993;41:873-878.
15. Kite G, Reynolds T, Prance T. Potential pollinator –attracting chemicals from Victoria (Nymphaeaceae) .Biochem syst Ecol. 1991;19:535-539.
16. Andrews ES, Theis N, Alder LS. Pollinator and herbivore attraction to cucurbita floral volatiles. J Chem Ecol. 2007;33:1682-1691.
17. Rouse RE. Citrus fruit quality and yield of six Valencia clones on 16 rootstocks in the Immokalee foundation grove. Proc Fla State Hort Soc. 2000; 113:112-114.
18. Antonucci F, Pallottino F, Paglia G, Palma A, Aquino SD, Menesatti P. Non-destructive estimation of mandarin maturity status through portable VIS-NIR spectrophotometer. Food Bioprocess Technol. 2011; 4:809-813.
19. Hardy S, Sanderson G. Citrus maturity testing. Primefact. 2010;980:1-6.
20. Rafat F. Evaluation of the effect of Orlando tangelo, Murcott and Sour orange rootstocks on quantity and quality of selected tangerine cultivars in north Iran. Iran Citrus Research Institute, Final Report of Project, 2009.
21. Majedi M. Food chemical analysis methods, University Jihad, 1994.
22. Adams RP. Identification of essential oil components by gas chromatography / mass spectrometry, Allured Publishing Corporation, Carol Stream, Illinois, USA, 2001.
23. McLafferty FW, Stauffer DB. The important peak index of the registry of mass spectral data, Wiley, 1991.
24. Rui W, Xue-gen S, You-zhang1 W, Xiao-e1 Y, Juhani U. Yield and quality responses of citrus (Citrus reticulate) and tea (Podocarpus fleuryi Hickel.) to compound fertilizers. J Zhejiang Univ Science B. 2006; 7:696-701.
25. Al-Rousan WMM, Ajo RY, Angor MM, Osaili T, Bani-Hani NM. Impact of different irrigation levels and harvesting periods on the quantity and quality of Navel oranges (Citrus sinensis) and fruit juice. J Food Agric Environment. 2012;10:115-119.
26. Hay RKM, Waterman P. Volatile oil crops; their biology, biochemistry, and production, Wiley-Blackwell, 1995.
27. Scora RW, Esen A, Kumamoto J. Distribution of essential oils in leaf tissue of an F2 population of Citrus. Euphytica.1976;25:201-209.
28. Baldwin E A, Fruit flavor, volatile metabolism and consumer perceptions. In: Knee M (eds.) Fruit quality and its biological basis, CRC Press LLC Publication, 2002, pp. 89-106. | ||
|
آمار تعداد مشاهده مقاله: 503 تعداد دریافت فایل اصل مقاله: 573 |
||