Effects of Combined Treatment with Gibberellin and Prohydrojasmon on Volatile and Dimethyl Sulfide Content in Juice Sacs of Satsuma Mandarin (<i>Citrus unshiu</i> Marc.) Fruit During Maturation

Combined treatment with gibberellin (GA) and prohydrojasmon (PDJ) is effective at reducing peel puffing in satsuma mandarin (Citrus unshiu Marc.). However, the effect of this on volatiles remains unknown. In mandarin, dimethyl sulfide (DMS) a key flavor compound. study, effects combined GA PDJ content volatiles, DMS, S-methylmethionine (SMM), precursor juice sacs were investigated. Mixtures (1, 3.3, or 5 mg·L−1) (25 50 applied to ‘Okitsu-wase’ ‘Aoshima’ mid-September. Gas chromatography-mass spectrometry analysis showed that among DMS was reduced by treatment, below odor threshold several treatments. ‘Okitsu-wase’, treated fruit 1/3 1/17 control. mg·L−1 PDJ, reduction observed until mid-November, irrespective concentration, whereas 1 25 only early November. ‘Aoshima’, also treatments, but mid-November. Although treatments delayed color development approximately 1–2 weeks, delay not related content. The SMM methionine small negligible. As has strong odor, trace amounts affecting flavor, controlling important. This study revealed accumulation fruits.