Author Contributions
Conceptualization, P.M.; Data curation, D.N.-G.; Formal analysis, A.A.M.-V. and D.N.-G.; Investigation, A.A.M.-V.; Methodology, P.L.; Resources, P.L. and P.M.; Software, J.J.M.-N.; Supervision, P.M.; Writing—original draft, A.A.M.-V.; Writing—review & editing, A.A.M.-V., D.N.-G., J.J.M.-N., P.L. and P.M. All authors have read and agreed to the published version of the manuscript.
Figure 1.
External photographs of the 3 mandarin varieties studied. (a) ‘Afourer’ variety; (b) ‘Orri’ variety; (c) ‘Tango’ variety cultivated on the Citrus macrophylla rootstock; (d) ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock.
Figure 1.
External photographs of the 3 mandarin varieties studied. (a) ‘Afourer’ variety; (b) ‘Orri’ variety; (c) ‘Tango’ variety cultivated on the Citrus macrophylla rootstock; (d) ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock.
Table 1.
Physical properties of the three varieties of mandarins, cultivated on the Citrus macrophylla (CM) rootstock. Values are expressed as mean ± SE (n = 50).
Table 1.
Physical properties of the three varieties of mandarins, cultivated on the Citrus macrophylla (CM) rootstock. Values are expressed as mean ± SE (n = 50).
Parameters | ‘Afourer’ | ‘Orri’ | ‘Tango’ |
---|
Fruit weight (g) | 120.75 ± 3.53 a | 110.35 ± 2.59 b | 99.91 ± 2.28 c |
Equatorial diameter (mm) | 67.60 ± 0.77 a | 63.59 ± 0.53 b | 62.90 ± 0.54 b |
Polar diameter (mm) | 48.80 ± 0.49 a | 48.61 ± 0.48 a | 47.33 ± 0.42 a |
Number of carpels | 9.44 ± 0.15 a | 9.52 ± 0.15 a | 9.38 ± 0.13 a |
Number of seeds | 0.24 ± 0.09 a | 0.24 ± 0.09 a | 0.02 ± 0.02 a |
Peel thickness (mm) | 3.31 ± 0.09 a | 4.13 ± 0.72 a | 3.25 ± 0.08 a |
Peel weight (g) | 51.91 ± 2.04 a | 43.95 ± 1.38 b | 44.78 ± 1.46 b |
Juice weight (g) | 68.84 ± 1.78 a | 66.40 ± 1.47 a | 55.13 ± 1.15 b |
Juice volume (mL) | 59.10 ± 2.09 a | 58.72 ± 1.55 a | 47.44 ± 1.51 b |
Juice yield (%) | 49.05 ± 1.07 b | 53.47 ± 1.03 a | 47.41 ± 1.04 b |
Table 2.
Physical properties of ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock (FA) compared to the Citrus macrophylla rootstock (CM). Values are expressed as mean ± SE (n = 50).
Table 2.
Physical properties of ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock (FA) compared to the Citrus macrophylla rootstock (CM). Values are expressed as mean ± SE (n = 50).
Parameters | CM | FA |
---|
Fruit weight (g) | 99.91 ± 2.28 b | 113.52 ± 3.07 a |
Equatorial diameter (mm) | 62.90 ± 0.54 b | 66.46 ± 0.67 a |
Polar diameter (mm) | 47.33 ± 0.42 a | 47.71 ± 0.49 a |
Number of carpels | 9.38 ± 0.13 a | 9.40 ± 0.12 a |
Number of seeds | 0.02 ± 0.02 a | 0 a |
Peel thickness (mm) | 3.25 ± 0.08 a | 3.13 ± 0.08 a |
Peel weight (g) | 44.78 ± 1.46 b | 49.42 ± 1.75 a |
Juice weight (g) | 55.13 ± 1.15 b | 64.10 ± 1.73 a |
Juice volume (mL) | 47.44 ± 1.51 b | 55.98 ± 1.64 a |
Juice yield (%) | 47.41 ± 1.04 a | 49.43 ± 0.74 a |
Table 3.
CIE parameters and color index (CI) of the peel and juice of the three varieties of mandarins, cultivated on the Citrus macrophylla (CM) rootstock. Parameters: L* (brightness; where black = 0, white = 100), a* (↓a*: green, ↑a*: red), b* (↓b*: blue, ↑b*: yellow), h (where red = 0, yellow = 90, teal = 180, and blue = 270), C* (color intensity or saturation) and CI (Color Index). Values are expressed as mean ± SE (n = 50 peel samples, n = 5 juice samples).
Table 3.
CIE parameters and color index (CI) of the peel and juice of the three varieties of mandarins, cultivated on the Citrus macrophylla (CM) rootstock. Parameters: L* (brightness; where black = 0, white = 100), a* (↓a*: green, ↑a*: red), b* (↓b*: blue, ↑b*: yellow), h (where red = 0, yellow = 90, teal = 180, and blue = 270), C* (color intensity or saturation) and CI (Color Index). Values are expressed as mean ± SE (n = 50 peel samples, n = 5 juice samples).
| Parameters | ‘Afourer’ | ‘Orri’ | ‘Tango’ |
---|
Peel | L* | 58.70 ± 0.26 b | 62.65 ± 0.20 a | 59.45 ± 0.24 b |
a* | 37.89 ± 0.27 ab | 38.18 ± 0.22 a | 37.02 ± 0.36 b |
b* | 45.45 ± 0.42 c | 50.89 ± 0.28 a | 46.73 ± 0.41 b |
C* | 59.37 ± 0.34 b | 63.69 ± 0.17 a | 59.76 ± 0.39 b |
h | 59.37 ± 0.34 a | 53.09 ± 0.28 b | 51.60 ± 0.37 c |
CI | 14.32 ± 0.24 a | 12.03 ± 0.16 c | 13.41 ± 0.22 b |
Juice | L* | 40.77 ± 0.44 b | 43.90 ± 0.13 a | 41.11 ± 0.50 b |
a* | 3.92 ± 0.33 a | 4.70 ± 0.12 a | 4.30 ± 0.38 a |
b* | 10.42 ± 0.58 b | 14.32 ± 0.46 a | 10.90 ± 0.81 b |
C* | 11.13 ± 0.66 a | 15.07 ± 0.46 a | 11.72 ± 0.89 a |
h | 69.49 ± 0.52 b | 71.79 ± 0.46 a | 68.57 ± 0.32 b |
CI | 9.18 ± 0.16 a | 7.50 ± 0.21 b | 9.55 ± 0.07 a |
Table 4.
CIE parameters and color index (CI) of the peel and juice of ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock (FA) compared to the Citrus macrophylla rootstock (CM). Parameters: L* (brightness; where black = 0, white = 100), a* (↓a*: green, ↑a*: red), b* (↓b*: blue, ↑b*: yellow), h (where red = 0, yellow = 90, teal = 180, and blue = 270), C* (color intensity or saturation) and CI (Color Index). Values are expressed as mean ± SE (n = 50 peel, n = 5 juice).
Table 4.
CIE parameters and color index (CI) of the peel and juice of ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock (FA) compared to the Citrus macrophylla rootstock (CM). Parameters: L* (brightness; where black = 0, white = 100), a* (↓a*: green, ↑a*: red), b* (↓b*: blue, ↑b*: yellow), h (where red = 0, yellow = 90, teal = 180, and blue = 270), C* (color intensity or saturation) and CI (Color Index). Values are expressed as mean ± SE (n = 50 peel, n = 5 juice).
| Parameters | CM | FA |
---|
Peel | L* | 59.45 ± 0.24 a | 58.05 ± 0.21 b |
a* | 37.02 ± 0.36 b | 38.95 ± 0.25 a |
b* | 46.73 ± 0.41 a | 43.35 ± 0.32 b |
C* | 59.76 ± 0.39 a | 58.36 ± 0.33 b |
h | 51.60 ± 0.37 a | 48.02 ± 0.24 b |
CI | 13.41 ± 0.22 b | 15.54 ± 0.18 a |
Juice | L* | 41.11 ± 0.50 b | 42.84 ± 0.03 a |
a* | 4.30 ± 0.38 b | 5.77 ± 0.13 a |
b* | 10.90 ± 0.81 b | 13.31 ± 0.19 a |
C* | 11.72 ± 0.89 b | 14.51 ± 0.22 a |
h | 68.57 ± 0.32 ab | 14.51 ± 0.22 a |
CI | 9.55 ± 0.07 b | 10.12 ± 0.10 a |
Table 5.
Chemical properties of the three varieties of mandarins, cultivated on the Citrus macrophylla (CM) rootstock. Parameters: pH, acidity titratable (TA), total soluble solids (TSS), maturity index (MI). Values expressed as mean ± SE (n = 5).
Table 5.
Chemical properties of the three varieties of mandarins, cultivated on the Citrus macrophylla (CM) rootstock. Parameters: pH, acidity titratable (TA), total soluble solids (TSS), maturity index (MI). Values expressed as mean ± SE (n = 5).
Parameters | ‘Afourer’ | ‘Orri’ | ‘Tango’ |
---|
pH | 3.69 ± 0.09 b | 4.24 ± 0.19 a | 3.83 ± 0.03 ab |
TA (g citric acid/L) | 9.25 ± 0.55 a | 9.51 ± 0.29 a | 7.40 ± 0.38 b |
TSS (ºBrix) | 12.36 ± 0.25 b | 13.72 ± 0.22 a | 10.80 ± 0.31 c |
MI | 13.52 ± 0.68 a | 14.47 ± 0.39 a | 14.74 ± 0.87 a |
Table 6.
Chemical properties of ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock (FA) compared to the Citrus macrophylla rootstock (CM). Parameters: pH, acidity titratable as citric acid (TA), total soluble solids (TSS), maturity index (MI). Values expressed as mean ± SE (n = 5).
Table 6.
Chemical properties of ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock (FA) compared to the Citrus macrophylla rootstock (CM). Parameters: pH, acidity titratable as citric acid (TA), total soluble solids (TSS), maturity index (MI). Values expressed as mean ± SE (n = 5).
Parameters | CM | FA |
---|
pH | 3.83 ± 0.03 b | 4.00 ± 0.03 a |
TA (g citric ac./L) | 7.40 ± 0.38 b | 9.30 ± 0.41 a |
TSS (ºBrix) | 10.80 ± 0.31 a | 11.72 ± 0.34 a |
MI | 14.74 ± 0.87 a | 12.66 ± 0.42 a |
Table 7.
Total phenols and antioxidant activity of the three varieties of mandarins, cultivated on the Citrus macrophylla (CM) rootstock. Parameters: Total phenols (TP), and total antioxidant activity according to the ABTS and DPPH methods. Values are expressed as mean ± SE (n = 3).
Table 7.
Total phenols and antioxidant activity of the three varieties of mandarins, cultivated on the Citrus macrophylla (CM) rootstock. Parameters: Total phenols (TP), and total antioxidant activity according to the ABTS and DPPH methods. Values are expressed as mean ± SE (n = 3).
Parameters | ‘Afourer’ | ‘Orri’ | ‘Tango’ |
---|
TP (mg AGE/L) | 857.31 ± 79.70 ab | 1097.21 ± 97.90 a | 752.14 ± 35.62 b |
ABTS (mg Trolox/mL) | 3.32 ± 0.40 a | 2.35 ± 0.04 a | 3.85 ± 0.48 a |
DPPH (mg Trolox/mL) | 4.79 ± 0.08 a | 3.56 ± 0.49 a | 4.14 ± 0.08 a |
Table 8.
Total phenols and antioxidant activity of ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock (FA) compared to the Citrus macrophylla rootstock (CM). Parameters: Total phenols (TP), and total antioxidant activity according to the ABTS and DPPH methods. Values expressed as mean ± SE (n = 3).
Table 8.
Total phenols and antioxidant activity of ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock (FA) compared to the Citrus macrophylla rootstock (CM). Parameters: Total phenols (TP), and total antioxidant activity according to the ABTS and DPPH methods. Values expressed as mean ± SE (n = 3).
Parameters | CM | FA |
---|
TP (mg AGE/L) | 752.14 ± 35.62 b | 966.85 ± 24.88 a |
ABTS (mg Trolox/mL) | 3.85 ± 0.48 a | 2.61 ± 0.10 b |
DPPH (mg Trolox/mL) | 4.14 ± 0.08 a | 4.23 ± 0.21 a |
Table 9.
Organic acids and sugars (g/100 mL) of the three varieties of mandarins, cultivated on the Citrus macrophylla (CM) rootstock. Values are expressed as mean ± SE (n = 3).
Table 9.
Organic acids and sugars (g/100 mL) of the three varieties of mandarins, cultivated on the Citrus macrophylla (CM) rootstock. Values are expressed as mean ± SE (n = 3).
| Parameters | ‘Afourer’ | ‘Orri’ | ‘Tango’ |
---|
Organic acids | Citric acid | 1.02 ± 0.03 a | 0.11 ± 0.01 c | 0.79 ± 0.02 b |
Malic acid | 0.28 ± 0.02 b | 0.61 ± 0.02 a | 0.27 ± 0.01 b |
Ascorbic acid | 0.02 a | 0.01 b | 0.02 a |
Succinic acid | 0.76 ± 0.06 a | 0.37 ± 0.04 b | 0.87 ± 0.03 a |
Formic acid | 0.22 ± 0.02 b | 0.34 ± 0.01 a | 0.12 c |
Total acids | 2.3 ± 0.03 a | 1.44 ± 0.07 c | 2.07 ± 0.02 b |
Sugars | Sucrose | 5.58 ± 0.07 ab | 5.99 ± 0.16 a | 5.27 ± 0.03 b |
Fructose | 2.95 ± 0.05 a | 2.91 ± 0.03 a | 2.78 ± 0.16 a |
Glucose | 3.87 ± 0.06 b | 4.59 ± 0.11 a | 3.43 ± 0.09 c |
Total sugars | 12.4 ± 0.11 b | 13.49 ± 0.29 a | 11.48 ± 0.27 b |
Table 10.
Organic acids and sugars (g/100 mL) of ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock (FA) compared to the Citrus macrophylla rootstock (CM). Values are expressed as mean ± SE (n = 3).
Table 10.
Organic acids and sugars (g/100 mL) of ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock (FA) compared to the Citrus macrophylla rootstock (CM). Values are expressed as mean ± SE (n = 3).
| Parameters | CM | FA |
---|
Organic acids | Citric acid | 0.79 ± 0.02 b | 0.99 ± 0.02 a |
Malic acid | 0.27 ± 0.01 a | 0.25 ± 0.02 a |
Ascorbic acid | 0.02 a | 0.02 a |
Succinic acid | 0.87 ± 0.03 a | 0.81 ± 0.1 a |
Formic acid | 0.12 a | 0.13 ± 0.02 a |
Total acids | 2.07 ± 0.02 a | 2.21 ± 0.09 a |
Sugars | Sucrose | 5.27 ± 0.03 a | 5.47 ± 0.09 a |
Fructose | 2.78 ± 0.16 a | 2.65 ± 0.06 a |
Glucose | 3.43 ± 0.09 a | 3.62 ± 0.06 a |
Total sugars | 11.48 ± 0.27 a | 11.74 ± 0.16 a |
Table 11.
Amino acids and other metabolites (mM) of the three varieties of mandarins, cultivated on the Citrus macrophylla (CM) rootstock. Values are expressed as mean ± SE (n = 3).
Table 11.
Amino acids and other metabolites (mM) of the three varieties of mandarins, cultivated on the Citrus macrophylla (CM) rootstock. Values are expressed as mean ± SE (n = 3).
| Parameters | ‘Afourer’ | ‘Orri’ | ‘Tango’ |
---|
Amino acids | GABA | 2.68 ± 0.6 a | 3.43 ± 1.04 a | 1.92 ± 0.08 a |
Alanine | 2.36 ± 0.69 a | 1.35 ± 0.41 a | 1.37 ± 0.07 a |
Arginine | 12.05 ± 1.93 a | 19.02 ± 3.47 a | 7.32 ± 0.13 a |
Asparagine | 14.15 ± 6.25 a | 15.51 ± 4.51 a | 6.42 ± 0.05 a |
Aspartic Acid | 36.73 ± 17.56 a | 108.2 ± 18.8 a | 36.61 ± 0.69 a |
Glutamine | 2.03 ± 0.39 a | 5.15 ± 1.18 a | 1.81 ± 0.13 a |
Isoleucine | 0.07 ± 0.02 a | 0.08 ± 0.02 a | 0.05 a |
Leucine | 0.04 a | 0.06 ± 0.02 a | 0.04 a |
Proline | 10.55 ± 0.83 ab | 37.7 ± 8.66 a | 5.97 ± 0.13 b |
Tyrosine | 1.12 ± 0.2 a | 2.4 ± 0.59 a | 1.06 a |
Valine | 0.22 ± 0.05 a | 0.19 ± 0.04 a | 0.16 a |
Other metabolites | Choline | 0.49 ± 0.17 a | 0.65 ± 0.14 a | 0.53 ± 0.12 a |
Ethanol | 3.77 ± 1.09 a | 1.62 ± 0.13 a | 1.63 ± 0.42 a |
Trigonelline | 0.14 ± 0.03 a | 0.16 ± 0.05 a | 0.09 ± 0.01 a |
Table 12.
Amino acids and other metabolites (mM) of ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock (FA) compared to the Citrus macrophylla rootstock (CM). Values are expressed as mean ± SE (n = 3).
Table 12.
Amino acids and other metabolites (mM) of ‘Tango’ variety cultivated on the Forner-Alcaide nº5 rootstock (FA) compared to the Citrus macrophylla rootstock (CM). Values are expressed as mean ± SE (n = 3).
| Parameters | CM | FA |
---|
Amino acids | GABA | 1.92 ± 0.08 a | 0.65 ± 0.13 b |
Alanine | 1.37 ± 0.07 a | 2.46 ± 0.52 a |
Arginine | 7.32 ± 0.13 a | 8.7 ± 0.32 a |
Asparagine | 6.42 ± 0.05 b | 7.14 ± 0.02 a |
Aspartic Acid | 36.61 ± 0.69 a | 21.75 ± 0.05 b |
Glutamine | 1.81 ± 0.13 a | 1.92 ± 0.23 a |
Isoleucine | 0.05 a | 0.05 a |
Leucine | 0.04 a | 0.06a |
Proline | 5.97 ± 0.13 a | 10.77 ± 1.35 a |
Tyrosine | 1.06 a | 0.89 ± 0.03 b |
Valine | 0.16 a | 0.17 a |
Other metabolites | Choline | 0.53 ± 0.12 a | 0.36 ± 0.01 a |
Ethanol | 1.63 ± 0.42 b | 4.59 ± 0.37 a |
Trigonelline | 0.09 ± 0.01 a | 0.16 ± 0.02 a |