Chemical, Sensory, and Consumer Evaluations of ‘DaisySL’ Mandarins Grafted onto Three Different Rootstocks

Abstract

‘DaisySL’ mandarins (Citrus reticulata Blanco) grafted to Schaub Rough lemon (C. jambhiri Lush; SHRL) Carrizo citrange (Citrus sinensis Osb. × Poncirus trifoliata L. Raf.; CARR), and Rubidoux Trifoliate [Poncirus trifoliata (L.) Raf.; RUBT] rootstocks were measured to determine their liking by adults and children, sensory properties, and targeted metabolomics over the course of 2 consecutive years. Chemical measurements showed differences in sugars, acids, and ethanol content, whereas a descriptive analysis found variations in sweetness, mandarin flavor, juiciness, and peelability. During both years, adults significantly preferred ‘DaisySL’ mandarins grafted to CARR and RUBT over those grafted to SHRL (P ≤ 0.05). Children liked the fruit grafted to CARR and RUBT rootstocks significantly more than fruit grafted to SHRL during the first year, but they did not prefer fruit grafted to any rootstock during the second year. This research found that ‘DaisySL’ mandarins are a well-liked variety of mid-to-late season mandarin capable of filling the seasonal gap between clementine and W. Murcott varieties. We concluded that the rootstock can affect the chemical composition, sensory profile, and consumer preferences for ‘DaisySL’ mandarins.