Factors Influencing the Volatile Oil Content of the Peel of Immature and Mature Oranges.
نویسندگان
چکیده
Introduction A study was made recently in this laboratory on some possible causes of breakdown in the peel of Washington Navel oranges. One approach to this problem was the determination and evaluation of the relative quantities of volatile oil in the peel of affected and unaffected fruits (2). It was founld early in this investigation that more information was needed than had been published on the factors influencing the oil content of orange peel. Experiments were planned, therefore, to determine the effect of age and size of fruit, and the effect of environment, on the relative amounts of oil in the peel of healthy Valencia and Washington Navel oranges. The results of these studies are reported in the present paper. They are considered to be important not only because of their bearing on the commercial production of citrus oils, but also because of the relation of the oil to certain discolorations and pittings of the peel when the oil is liberated from the glands by excessive turgidity or by fungus, insect, or mechanical wounds. HOOD (7), in Florida in 1916, and WILSON and YOUNG (13), in California in 1917, appear to have been the first and only ones in the United States to have made quantitative studies on the volatile oil in the peel of citrus fruits, except possibly on a commercial basis. Comparatively recently, deterluinations of the volatile oil in citrus peel have been made in other countries bv DE VILLIERS (5), TANCHICO and WEST (11), BRAVERMAN and MON'SELISE (4), SAMISCH (9), and FELIUI (6). The sizes of the samples and the methods used in the last three studies appear to warrant conclusions only as to general trends.Materials and methods
منابع مشابه
A Study on Peel Volatile Constituents and Juice Quality Parameters of Four Tangerine (Citrus reticulata) Cultivars from Ramsar, Iran
The peel volatile constituents and juice quality parameters of four tangerine cultivars were investigated in this study. Peel flavor constituents were extracted by using cold-press and eluted by using n-hexane. Then all analyzed by GC-FID and GC-MS. Total soluble solids, total acids, pH value, ascorbic acid as well as density and ash were determined in juice obtained from tangerine cultivars. F...
متن کاملThe Effects of Rootstock on the Volatile Flavour Components of Page Mandarin [(C.Reticulata var dancy C. Paradisi var dancan) C. Clemantina] Juice and Peel
The effects of rootstock on the volatile flavour components of page mandarin juice and peel were investigated in this study. Juice flavour components were extracted by using Poly dimethyl silaxane membranes( PDMS ) and eluted by pentane dichloromethane and then analyzed by GC-FID and GC-MS. Peel flavour compone...
متن کاملThe 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-p...
متن کاملVolatile constituents of the peel and leaf of Citrus aurantium L.cultivated in the north of Iran
The essential oil constituents of the peel and leaf of Citrus aurantiumL. (Rutaceae) grown in thenorth of Iran, were analyzed by GC and GC/MS. Fourteen components representing 99.6% ofthe leafoil were identified. The major compounds were linalool (39.4%), linalyl acetate (38.8%)and a-terpineol (7.2%). Twenty constituents consisting 99.4% of the peeloil were identified.The main components were l...
متن کاملThe 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-p...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- Plant physiology
دوره 21 3 شماره
صفحات -
تاریخ انتشار 1946