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:: Volume 21, Issue 4 (Winter 2020) ::
IJHST 2020, 21(4): 343-356 Back to browse issues page
Investigation on the Physical and Phytochemical Variation of Different Parts of Sour Orange Fruit (Citrus aurantium L.) During Maturity Stages
Askar Ghani , Salma Jamalian , Saeideh Mohtashami
Jahrom University
Abstract:   (5795 Views)
In order to evaluate the effects of fruit maturation stages on physical and phytochemical characteristics in sour orange, a factorial experiment was performed based on complete randomized block design (RCBD) with two factors and four replications. Four maturation stages of the fruit including green immature, half-ripened, ripened and over ripened stages constituted the first factor and different parts of the sour orange fruit containing flavedo, albedo, fruit juice, dross and seed built up the second factor. The results demonstrated a significant effect of maturation stage on most of the measured traits (essential oil percentage and yield, fresh and dry weight of fruit parts, flavon and flavenol content, total flavonoid, phenolic compounds and antioxidant activity). Essential oil content in sour orange peel varied between minimum 3.13 % (v/w) to maximum 10.30 % at over ripened stage and green immature stage, respectively. This factor significantly decreased during fruit maturation. The maximum antioxidant activity (75.79%) related to albedo tissue at half-ripened stage. Phenolic compounds decreased during fruit maturation (from 12.38 to 6.39 mg gallic acid/g dry matter). Generally, flavedo tissue at the green immature stage contained the maximum bioactive compounds rate concerning most of the traits.
Keywords: Essential oil, Maturation, Phenolic compounds, Weight variations, Flavonoids, Sour orange
Full-Text [PDF 437 kb]   (441 Downloads)    
Type of Study: Research | Subject: Medicinal plants
Received: 2020/03/28 | Accepted: 2020/07/4 | Published: 2020/12/19
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Ghani A, Jamalian S, Mohtashami S. Investigation on the Physical and Phytochemical Variation of Different Parts of Sour Orange Fruit (Citrus aurantium L.) During Maturity Stages. IJHST 2020; 21 (4) :343-356
URL: http://journal-irshs.ir/article-1-437-en.html


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Volume 21, Issue 4 (Winter 2020) Back to browse issues page
مجله علوم و فنون باغبانی ایران Iranian Journal of Horticultural Science and Technology
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