Changes in Amino Acid Contents of Shuangjianyuhebao Litchi during Different Storage Conditions
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Abstract:
Changes in contents of amino acids of litchi (Litchi chinensis Sonn.) cultivar, Shuangjianyuhebao stored by refrigerated storage at 3~5 ℃ and controlled atmosphere (CA) storage (3~5 vol% O2 , 3~5 vol% CO2 at 3~5 ℃ and 85~95% RH) for 42 days were analyzed by using an automatic amino acid analyzer. The results showed that the fresh litchi has total amino acid content of 2.93 mg/g with γ-amino-n-butyric acid (GABA), alanine and glutamine being of the dominant amino acid composition. No significant difference (p>0.05) in total amino acid content between samples with refrigerated storage and CA storage was found in the early storage period. After a 42-day storage, total amino acid contents of the samples by refrigerated storage and CA storage were 2.93 mg/g and 3.13 mg/g, respectively. GABA in samples stored for 14 days by refrigerated and CA storage was increased from 1.01mg/g and 1.08 mg/g to 1.25 mg/g and 1.30 mg/g, respectively. Then GABA was decreased during refrigerated storage, but maintained a stable level during CA storage (p<0.05). Alanine content in sample stored by refrigerated and CA storage showed a little increase (p>0.05). During 7-day storages under different conditions, glutamine content was decreased and glutamic acid content was increased (p<0.05).
