Amino Acids Changes during Citrus Storage

Abstract

This study  investigates the effect on of  storage  on the citrus fruits . The Brix scale is used to measure  the amounts  of the amino acids  in the citrus juice . Seventy- four samples and  six major  amino acids have been  tested and analyzed  The study  showed while the  amounts of  proline, butiric,  arginine,  aspartic acids  increased, the amounts of  serine and glumatic acids decreased.  Some of the changes are attributed to errors in the freezing dehydration. The analysis results have confirmed fraud in the commercial grapefruit juice . Therefore the study recommends that the citrus chemo-graphic analysis of the free amino acids to discover the fraud . Pasteurization of the sample at a high temperature degree we can detect the existence of ammoniac. The study showed an evident storage effect on the concentration of amino acids in the lemon between December and May. There was a decrease in the concentrations of Serine, Arginine, and Aspartic amino acids in Jaffa oranges whereas there was an increase in the Alinine amino acid. In the storage period between May and October the Valencia type witnessed an increase in the amounts of the Asparagine acid and the Aspartic acid.