Search

• Citrus x Poncirus hybrids have poor eating quality due to the Poncirus parent • In this study, three such hybrids had composition analysis similar to citrus fruit • Two hybrids had volatile composition closer to that of Poncirus trifoliata fruit • One hybrid had a flavonoid aglycone profile similar to that of pure Poncirus • A pattern of inheritance of Poncirus chemical traits could be seen Citrus breeders have made numerous hybridizations that included Poncirus trifoliata L.Raf. (P. trifoliata), a relative of the genus Citrus , in their pedigree to produce hybrids that are cold- and disease-resistant. Initial hybrids of Citrus × P. trifoliata typically produce fruit that have unacceptable flavor, but more advanced hybrids with greater proportions of Citrus in their pedigrees have various degrees of off-flavor and taste. This study reports the volatile constituents, as well as nonvolatile limonoids and flavonoids, in the juice of six Citrus hybrids containing P. trifoliata in their pedigrees, compared to two hybrids derived solely from Citrus. Secondary metabolite profiles reflected the complex genetic backgrounds of those hybrids. Hybrids 6_23−20 and US 119 had juice composition most similar to that of P. trifoliata , with more volatiles, and in particular, more esters and sesquiterpenes with higher amounts in total. Furthermore, hesperidin concentration in US 119 was low (10 μg g−1) in comparison with other hybrids (125−326 μg g−1) while concentrations of narirutin and isosakuranetin-7-O-rutinoside were unusually high (135−211 μg g−1 and 304−182 μg g−1, respectively) in comparison with the other hybrids (5−60 μg g−1 and 10−75 μg g−1, respectively), which is in agreement with the composition of pure P. trifoliata. Juice of P. trifoliata derived hybrids 5−18-24, 5−18-31, 1−76-100, and 1−77-105 presented secondary metabolite compositions closer to those of pure Citrus hybrids. Based on volatiles, limonoids, and flavonoid profiles, we conclude that it is possible to generate advanced Citrus hybrids including P. trifoliata in their pedigrees that approach the quality of common Citrus types. [ABSTRACT FROM AUTHOR]

• A large variation in total oil content was found among14 avocado genotypes. • Oleate, palmitate and linoleate were the major fatty acid components in all genotypes. • Acetaldehyde, C-6 aldehydes and mono/sesquiterpenes were the major VOCs. • '35707' and 'PA-6206' were rich in total oil content and unsaturated fatty acids. Worldwide avocado consumption is growing due to potential health benefits. Most research has been focused on 'Hass', which does not perform well in Florida. Fatty acids and volatile organic compounds (VOCs) were evaluated in 14 avocado genotypes grown in East-Central Florida conditions and compared to 'Hass'. Two saturated and five unsaturated fatty acids were detected. Total oil content (TOC) was 11–25%, with 58.2–71.5% unsaturated fatty acids (UFA). 'FL Hass' contained 20% TOC, near the average for genotypes tested, but with a low UFA of 61.9%. 'PA-6206' (a 'Hass' x 'Bacon' seedling) and '35707' (a 'Catalina' seedling) had higher TOC and UFA than other genotypes, while the mostly West Indian types such as 'Simmonds', 'Day', 'Pflume' and 'Miguel' had low TOC. Detected VOCs were acetaldehyde, hexanal, (E)-2-hexenal, limonene, α-cubebene, α-copaene, and β -caryophyllene. Most genotypes contained most of the VOCs. 'Monroe' lacked C6 aldehydes, and 'Pflume', 'Bernecker-43', 'Lula' and '35707' lacked some or all sesquiterpenes. [ABSTRACT FROM AUTHOR]