|YU, YUAN - University Of Florida|
|Baldwin, Elizabeth - Liz|
|GMITTER, FREDERICK - University Of Florida|
Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/15/2017
Publication Date: 1/1/2018
Citation: Yu, Y., Bai, J., Chen, C., Plotto, A., Baldwin, E.A., Gmitter, F.G. 2018. Comparative analysis of juice volatiles in selected mandarins, mandarin relatives and other citrus genotypes. Journal of the Science of Food and Agriculture. 98:1124-1131.
Interpretive Summary: Volatile flavor is one of the most important quality attributes for citrus fruit. Proper parent selection is the key for successful breeding. In the present study, we investigated aroma volatile profiles in 13 mandarins and the relatives, including sour orange and lime, which were never reported in juice aroma volatile studies. The results would provide fundamental information on development of molecular marker-assisted selection in citrus fruit quality improvement.
Technical Abstract: Citrus fruit flavor is an important attribute prioritized in variety improvement. The objectives of this study were to compare aroma volatiles in juice samples from 13 selected genotypes of mandarins and mandarin relatives, including six mandarins, three sour oranges, one satsuma, one clementine, one blood orange and one lime. A total of 167 aroma volatiles were detected in juice samples, ‘Goutou’ sour orange contained the greatest number of volatile compounds and largest aroma volatile production. ‘Goutou’ sour orange and ‘Moro’ blood orange were clearly distinguished from other citrus genotypes based on the analysis of volatile compositions. The molecular marker profiles assigned the 13 citrus genotypes into three groups and each group mainly comprised genetically related citrus genotypes. The aroma volatile profiles of the different citrus genotypes and interrelationships detected among volatile compounds and among citrus genotypes will provide fundamental information on development of marker-assisted selection (MAS) in citrus fruit quality improvement.