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

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.