the effect of rootstocks on peel components and juice quality of clementine mandarin (citrus clementina)

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.