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Title

COMPARISON OF THE PEEL OIL COMPOSITION AND JUICE QUALITY IN TANGERINE (C.RETICULATA BLANCO.) CULTIVARS IN MAZANDARAN PROVINCE

Pages

 Start Page 50 | End Page 63

Abstract

 The PEEL OIL composition and JUICE QUALITY of tangerine (Citrus reticulata) cultivars was investigated in this study. PEEL OIL components were extracted by cold-press and eluted using N-hexane and analyzed by GC-FID and GC-MS. Total soluble solids, total acids, pH and density were determined in the juice obtained from the TANGERINE CULTIVARS. Forty three, forty three and forty seven components were identified and quantified in Bam, Mahalli and page cultivars, respectively, including: aldehydes, alcohols, esters, ketones, monoterpenes, sesquiterpenes and other components. The major flavoring components were linalool, limonene, g-terpinene, (E) -b-ocimene, b-myrcene, a-pinene. Among the examined cultivars, Bam showed the highest content of aldehydes and page showed the highest content of TSS/TA. Since aldehydes and TSS/TA content of citrus are considered as two of the most important indicators of high quality, cultivar has a profound influence on citrus quality.

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