Evaluation of some morphological, biochemical and antioxidant properties of some mandarin cultivars

In the present study, the biochemical and morphological differences of fruit in eight cultivars of mandarin (Orlando Tangelo, Wakiva, Dansi, Honey, Kara, Wilking, Farichid, and Ferement) were investigated. Also, antioxidant capacity and chlorophyll and carotenoid pigments of the juice were evaluated in six cultivars (Orlando Tangelo, Wakiva, Dansi, Honey, Kara and Wilking). The experiment was conducted in a completely randomized block design with three replications. The results showed that the different cultivars had significantly different characteristics. Wakiva cultivar had the highest content of vitamin C, antioxidant capacity, flavor index, pH, and skin thickness and lowest titrable acidity among other cultivars. The highest total soluble solids content belonged to Wheeling cultivar, which wasn’t significantly different with Wakiva cultivar. Kara cultivar had the highest weight, diameter, length, and volume, while Ferement cultivar had the best shape index among other cultivars. In addition, Wakiva cultivar had the best nutritional quality due to higher vitamin C (117.04 mg ascorbic acid per 100 ml juice), antioxidant capacity (45.62%) and flavor index, and was the best for transportation and handling due to peel thickness. Vitamin C content in Wakiva was 82.46% more than Hani cultivar. Kara and Ferment cultivars, having larger and wider fruits, respectively, had better overall quality and were more marketable than other cultivars. Although Hani cultivar due to smallest fruits and lowest vitamin c had a lower marketability and edible quality, but due to having the highest carotenoid pigments, it had higher juice quality and may be recommended for processing in the juice industry.