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- Publisher
- Springer Journals
- Copyright
- Copyright © 2015 by Indian Society for Plant Physiology
- Subject
- Life Sciences; Plant Sciences; Plant Physiology; Plant Ecology; Plant Biochemistry; Cell Biology; Plant Genetics & Genomics
- ISSN
- 0019-5502
- eISSN
- 0974-0252
- DOI
- 10.1007/s40502-015-0164-5
- Publisher site
- See Article on Publisher Site
Abstract
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.
Journal
Indian Journal of Plant Physiology – Springer Journals
Published: Jun 19, 2015