In this study, physical characteristics and quality parameters of some local cultivars of fig (Ficus carica L.) grown in Varamin, Iran were determined. The main cultivars grown in Varamin were Bidaneh, Paizeh, Zard, Siah bolol riz, Siah zoodras, Siah diras, Morabaii, Hallavi riz and Hallavi dourosht. In the pomological characteristics, fresh fruit weight ranged from 8.0 to 43.5 g. Fruit diameter ranged from 21 to 45 mm, the total amount of sugar ranged from 9.8 to 18.9%, the amount of total soluble solid ranged from 13.3 to 28.50%. In addition also skin color, internal color and skin cracks were investigated. Results show that all of physical characteristics had statistically significant differences. This study suggests that Varamin fig germplasm is diverse. Cluster analysis also allowed to clustering of nine cultivars into two main groups at near 20 of dissimilarity level.

The volatile flavor components of flower, leaf, peel and juice of 'Page' mandarin were investigated in this study. Flower components were extracted by using ultrasound (US) water bath apparatus and then eluted by n-pentane : diethylether (1:2) solvent. Leaf flavor components were extracted by using water distillation method and then eluted by using n-hexane solvent. Juice flavor components were extracted by using poly dimethyl siloxane membranes (PDMS) and then eluted by pentane : dichloromethane (2:1). Peel flavor components were extracted by using cold-press and then eluted by using n-hexane. Then, they were all analyzed by GC-FID and GC-MS. 37 flower components, 53 leaf components, 54 peel components and 47 juice components including: aldehydes, alcohols, esters, ketones, monoterpenes, sesquiterpenes and other components were identified and quantified. The major flavor components were linalool, limonene, sabinene, -pinene, -myrcene, -3-carene, terpinene-4-ol andterpineol. The flower oil showed the highest content of aldehydes and alcohols. Since the aldehyde content of citrus oil is considered as one of the most important indicators of high quality, organ apparently has a profound influence on P ge mandarin oil quality.

The volatile flavor components of flower, leaf and peel of Citrus nobilis Lour var. deliciosa swingle were investigated in this study. Flower, leaf and peel flavor components were extracted using water distillation method and then eluted using n-hexane solvent. Then they were all analyzed by Gas chromatography-flame ionization detector (GC-FID) and Gas chromatography-mass spectrometry (GC-MS). 39 flower components, 39 leaf components and 25 peel components including: aldehydes, alcohols, esters, ketons, monoterpenes and sesquiterpenes were identified and quantified. The major flavor components were linalool, limonene, sabinene, a-pinene, β-myrcene, terpinene-4-0l, (E)-βocimene and γ-terpinene. The flower oil showed the highest content of aldehydes and alcohols. Since the aldehyde content of citrus oil is considered as one of the most important indicators of high quality, organ apparently has a profound influence on citrus oil quality.