Effects of Rootstock/Scion Combinations on the Flavor of Citrus Fruit

Abstract

We examined sensory quality, total soluble solids (TSS) and acidity levels, and aroma volatiles compositions of 'Or' and 'Odem' mandarins grafted on sour orange (SO), Volkamer lemon (Volka), and US-812 rootstocks; 'Valencia' oranges grafted on SO, Volka, and ×639 rootstocks; and a new pummelo × grapefruit hybrid cv. 'Redson' grafted on SO, Volka, and macrophylla rootstocks. TSS and acidity levels of all species were lower in juice of fruits on Volka than on SO. Sensory quality evaluations revealed that 'Odem' mandarins and 'Redson' fruits grown on SO were preferred to those on Volka but the rootstocks had no notable effects on flavor perception of 'Or' mandarins and 'Valencia' oranges. Chromatographic analysis revealed that contents of aroma volatiles, especially terpenes, in homogenized segments of 'Odem' and 'Redson' but not of 'Or' and 'Valencia' were significantly lower on Volka than on SO. Overall, the effects of rootstocks on citrus fruit flavor depended on specific rootstock/scion interactions. Furthermore, the flavor of some varieties grown on Volka was inferior to that on SO because of lower TSS and acidity levels and lower aroma volatiles contents.

Diversity in Sensory Quality and Determining Factors Influencing Mandarin Flavor Liking

“…The same audience was provided and tasted all 42 distinct mandarin samples, and was asked only one question—their overall flavor liking. Quantitative descriptive flavor analyses were performed by a trained sensory panel comprising 10 members—5 males and 5 females, aged 25 to 62—who routinely perform flavor tests of citrus fruits as previously described (Tietel and others ; Benjamin and others ). Each panelist assessed the various attributes of the samples according to an unstructured 100‐mm linear scale for each attribute.…”

Diversity among mandarin varieties and natural sub‐groups in aroma volatiles compositions

“…Aroma volatiles were extracted from homogenised fruit segments as described previously . The fruits were hand peeled carefully in order to avoid possible introduction of peel oil into the juice fraction, weighed, and blended for 30 s with an equal weight of 30% aqueous NaCl solution to inhibit enzymatic degradation.…”

Influence of Citrus Rootstocks in Bioactive Compounds of Clementines

“…Regarding, the interaction "rootstock × variety" for TA 'Clemenrubí' grafted on the three rootstocks assayed showed higher values of TA compared with 'Orogrós' (Figure 1c), while with respect to pH was 'Orogrós' which showed higher values (Figure 1d). [17] reported about "Lane Late" navel orange on four citrus rootstocks that the rootstock affect on fruit juice acidity, and RI; also, [5] in a study about effects of rootstock/scion combinations on the flavor of citrus fruit found that TSS and acidity levels in juice fruits depend of rootstock/scion combination; however, other authors found that the effects of rootstock on fruit juice acidity and RI were non-significant [18,19,20]. The ripening index (TSS/TA) is an important parameter related to quality characteristics of citrus fruits [21] and it is also the best criterion in correlating fruit quality with consumer acceptance [22].…”

“…Rootstocks have a large impact on scion growth habit and fruit yield and quality [2]. Besides, rootstock may affect internal quality parameters of citrus fruits, including juice total, soluble solids, titratable acidity, antioxidant capacity, sugars and organic acids content, flavor [3,4,5].…”