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

• Published in: Indian journal of plant physiology Vol. 20; no. 3; pp. 227 - 231
• Main Authors: Bhuyan, Namita, Barua, P. C., Kalita, Prakash, Saikia, Ananta
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.09.2015; Springer Nature B.V
• Subjects: Biomedical and Life Sciences; Cell Biology; Citrus; Citrus reticulata; Life Sciences; Original Article; Plant Biochemistry; Plant Ecology; Plant Genetics and Genomics; Plant Physiology; Plant Sciences; mandarin; Ripening; Peel oil; Essential oil
• ISSN: 0019-5502; 0974-0252
• DOI: 10.1007/s40502-015-0164-5

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 d 25° ), 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.