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Title

THE EFFECT OF ROOTSTOCKS ON PEEL COMPONENTS AND JUICE QUALITY OF CLEMENTINE MANDARIN (CITRUS CLEMENTINA)

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 Start Page 227 | End Page 233

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.

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