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The effect of rootstocks on the peel phenolic compounds, cartenoids, chlorophylls and ethylene of Younesi tangerine (Citrus reticulata)


 Start Page 2371 | End Page 2379


 Studies have demonstrated that phenolic compounds and carotenoids are essential for prevention of diseases. On the other hand, endogenous ethylene enhances the ripening of fruits and stimulates the biosynthesis of carotenoids as well as chlorophylls destruction. The aim of this study was to evaluate the effect of rootstocks on phenolic compounds and carotenoids. The contents of individual phenolic compounds in peel were evaluated by HPLC. Total flavonoids content was determined using colorimetric assay. Free radical activity was evaluated with DPPH reagent, and total carotenoid and chlorophylls contents were measured using a spectrophotometer. The content of ethylene in fruits was determined by Gas chromatography. HPLC analysis identified seven phenolic compounds in the peel of Younesi tangerine. Hesperidin was the major compound for all rootstocks. Among the six rootstocks studied, flying dragon demonstrated the highest level of phenolic compounds, carotenoids, and ethylene. Findings suggest that the rootstocks can affect the amount of phenolic compounds, carotenoids, and ethylene of the fruit.


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