Español
Abstract
The variations in the content of free amino acids in fruits during ripening is a matter of interest since these compounds are related to their flavour, taste and structure. This study was designed to determine the changes of free amino acids in ripening cherimoya fruits (Annona cherimolia var. Fino de Jete), evaluating the influence of the storage temperature afier harvesting. Methanolic fruit extracts of epicarp and mesocarp were used for quantification of free amino acids which were analyzed by ion-exchange chromatography. Citrulline and proline were detected in relatively high amounts. Glutamate, glutamine, aspartate, asparagine and the non proteinogenic taurine, y-aminobutyric and yaminoadipic acids were found in concentrations that varied between 2-6% of the total free amino acids content. Ripening increased the contents of amino acids, mainly proline, citrulline and glutamate when cherimoya storage at 20 oC or 80 oC. These increases did not occur when the storage temperature was maintained at 4 oC suggesting that chilling injury markedly affects the synthesis pathway of proline from glutamate.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
The articles, which are published in this journal, are subject to the following terms in relation to the rights of patrimonial or exploitation:
- The authors will keep their copyright and guarantee to the journal the right of first publication of their work, which will be distributed with a Creative Commons BY-NC-SA 4.0 license that allows third parties to reuse the work whenever its author, quote the original source and do not make commercial use of it.
b. The authors may adopt other non-exclusive licensing agreements for the distribution of the published version of the work (e.g., deposit it in an institutional telematic file or publish it in a monographic volume) provided that the original source of its publication is indicated.
c. Authors are allowed and advised to disseminate their work through the Internet (e.g. in institutional repositories or on their website) before and during the submission process, which can produce interesting exchanges and increase citations of the published work. (See The effect of open access).
