The Effect of Rootstocks on the Sugars, Acids, Carotenoids, Chlorophylls and Ethylene of Clementine Mandarin (Citrus clementina)

Abstract

Investigations have demonstrated that ratio of <em>sugars</em> to organic acids affects the particular taste of citrus fruit and carotenoids are essential for prevent of the disease. <em> It seems that some rootstocks</em> <em>enhance</em> the <em>ripening</em> of fruits <em>and </em>stimulatethe biosynthesis of <em>sugars and </em>carotenoids. <em>The aim of this study was to evaluate the effect of </em>rootstocks on sugars, organic acids andcarotenoids of fruit. The content of individual <em>sugars and organic acids</em> in fruits were determined by HPLC. Total acidity (TA), total soluble solids (TSS) and pH value of juice was also evaluated. Total carotenoid and chlorophylls content was measured using a <em>spectrophotometer</em>. The content of ethylene in fruits was determined by Gas chromatograph. HPLC analysis of juice allowed to detection of 3 sugars and 2 acids.<em> </em>Sucrose was the dominant sugar for all rootstocks. The amount of total sugars ranged from 102.27 (mg/ml) (Flying dragon) to 118.07 (mg/ml) (Orlando tangelo). The amount of total acids changed from 6.62 (mg/ml) (Trifoliate orange) to 8.48 (mg/ml) (Flying dragon). The amount of ascorbic acid varied from 0.44 (mg/ml) (Trifoliate orange) to 0.68(mg/ml) (Orlando tangelo).The pH value ranged from 3.65 (Flying dragon) to 3.95 (Orlando tangelo), TSS content changed from11.2 (%) (Flying dragon) to11.9 (%) (Orlando tangelo), TSS/TA varied from15.13 (Flying dragon) to 20.88(Orlando tangelo). Juice content ranged from 49.29 (%) (Trifoliate orange) to 54.47 (%) (Orlando tangelo). The amount of fruit production changed from 12 (Kg /tree) (Flying dragon) to 83(Kg /tree) (Orlando tangelo). The amount of total carotenoid varied from 0.12 (Murcott) to 0.15(Orlando tangelo, Sour orange, Flying dragon) (mg/gr DW). Among the six rootstocks evaluated, Orlando tangelo demonstrated the maximum rate of sugars<em>,</em> pH, TSS, TSS/TA, juice, ascorbic acid and carotenoids. As an outcome of our investigation, we can express that the rootstocks can affect the amount of sugars, acids andcarotenoids of fruit.