The Effect of Two Mandarin (Citrus reticulata) Cultivars on Peel Components and Juice Quality Parameters

Studies have shown that oxygenated compounds and TSS are important in food products. It seems that cultivars have a profound influence on these factors. The goal of the present study is to investigate on flavor components and juice quality parameters of two mandarin cultivars. In the last week of January 2012, at least 10 mature fruit were collected and their peel oil was extracted using cold-press and eluted using n-hexane, then analyzed using GC and GC-MS. TSS were determined using a refractometer. Data were analyzed using one-way analysis of variance (ANOVA) and Duncan’s multiple range tests. Theamount of aldehydes ranged from 0.19% to 1.09%. TSS ranged from 7.6% to 9.8 %. Between two cultivars examined, Willow leaf showed the highest content of aldehydes and TSS. As a result of our study, we can conclude that the cultivars used can influence the quantity of oxygenated compounds present in the oil and TSS present in the juice

کلیدواژه ها:

Flavor components ، Juice quality ، Peel oil ، Mandarin cultivars