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

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.

کلیدواژه ها:

peel oil ، Citrus rootstock ، flavor components