Comparison of grapefruit hybrid fruit with parent fruit based on composition of volatile components

Two new grapefruit hybrids and their parent cultivars were evaluated by headspace gas chromatographic analysis of fresh juice from the fruit. Quantities of 39 volatile components were determined, and the variation compared to the parent fruit for each component monitored was tabulated. The relatively low amounts of some volatile components in hybrid 2 fruit support the observation that the flavor of juice from this hybrid fruit is milder than that of grapefruit. Multivariate analysis using principal component and discriminant analyses afforded more information on the similarities and differences of fruit of each hybrid to its parents’ fruits and to that of the other hybrid. Discriminant analysis showed the hybrid fruit to be similar to each other Scientia Horticulturae 91 (2001) 71–80 $ Mention of a trademark or proprietary product is for identification only and does not imply a guarantee or warranty of the product by the US Department of Agriculture. The US Department of Agriculture prohibits discrimination in all its programs and activities on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family status. * Corresponding author. Tel.: þ1-941-293-4133; fax: þ1-941-299-8678. E-mail addresses: [email protected], [email protected] (P.E. Shaw), [email protected] (K.L. Goodner). 1 Retired. 2 Retired. 3 Retired. 0304-4238/01/$ – see front matter. Published by Elsevier Science B.V. PII: S 0 3 0 4 4 2 3 8 ( 0 1 ) 0 0 2 4 1 2 and dissimilar to the parent fruit based on the volatile components monitored. One hybrid is useful for cross-breeding to produce other new grapefruit-like hybrids, and the other has potential as a new commercial grapefruit-type fruit since it matures very early and has an excellent grapefruit flavor. Published by Elsevier Science B.V.