Changes in the content of free amino acids In cherimoya fruits at various ripening temperatures
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 y-aminoadipic 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
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