Physico-chemical variation in peel oils of Khasi mandarin (Citrus reticulata Blanco) during ripening

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• 作者：Namita Bhuyan ; P. C. Barua ; Prakash Kalita…
• 关键词：Khasi mandarin ; Essential oil ; Peel oil ; Ripening
• 刊名：Indian Journal of Plant Physiology
• 出版年：2015
• 出版时间：September 2015
• 年：2015
• 卷：20
• 期：3
• 页码：227-231
• 全文大小：892 KB
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• 作者单位：Namita Bhuyan (1)
  P. C. Barua (1)
  Prakash Kalita (2)
  Ananta Saikia (1)
  
  1. Department of Horticulture, Assam Agricultural University, Jorhat, 785013, Assam, India
  2. Department of Crop Physiology, Assam Agricultural University, Jorhat, 785013, Assam, India
  
• 刊物主题：Plant Sciences; Plant Physiology; Plant Ecology; Plant Biochemistry; Cell Biology; Plant Genetics & Genomics;
• 出版者：Springer India
• ISSN：0974-0252

文摘

Present study was conducted to investigate the variations in yield and physico-chemical characteristics of Khasi mandarin (Citrus reticulata Blanco) peel oil at three different ripening stages, viz., mature green, turning, and full ripe stages. The highest amount of essential oil was obtained in peels at turning stage fruits (8.1?%), and the lowest in peel at full ripe fruit stage (5?%). Peel oil at the turning stage showed higher aldehyde content (2.97?%), and lower specific gravity (0.843 d25°), refractive index (1.4714 n D 20° ) and ester number (3.77) than full ripe fruits. A decrease in oxygenated monoterpenes and an increase in monoterpene hydrocarbon were also observed across fruit maturity. The peel oil at turning stage contained the highest amount of organoleptically important oxygenated constituents (1.20?%) which contributed to the overall quality and characteristic aroma of khasi mandarin oil rendering it more suitable for commercial applications.