Changes in nitrogen content and amino acid composition of navel oranges during ripening

Abstract

Nitrogen content and composition of amino acids in juice and rind of navel oranges were studied. The compared varieties were 'Navelina', 'Washington Navel' and 'Navelate', early, mid-season and late types, respectively. Total N content in juice increased during the season with values from about 60 to near 100 mg 100 ml-in 'Navelina' and 'Washington Navel' and ffom 60 to about 80 mg 100 ml-' in 'Navelate'; amino N increased from 30 to 60 mg 100 ml-' approximately in the three varieties. The total N content in rind was quite similar in all cases, with values that decreased with time from 1 to around 0.6 g 100 g-' dry weight (DW), 50-60% corresponding to the protein N . The main ffee amino acids in juice and rind at different maturity stages are tabulated. Proline represents at maturity around 50 % of the total fiee amino acids in rind, with values near to 1-5mmol100ml-' in juice and over 5.0 mmol100 g-' DW in rind. Total protein amino acids in rind decreased during maturation, reaching final values of about 20 mmolI00 g -D W. Differences in composition among the three studied varieties are discussed.

Discovering the effect of co‐fermentation involving Saccharomyces cerevisiae and Schizosaccharomyces pombe on the sensory quality improvement of mandarin wine based on metabolites and transcriptomic profiles

“…2(a)). Proline and arginine would accumulate significantly when the mandarin fruits fully matured 20 . In our study, proline and arginine were the main FAAs in mandarin juice.…”

“…Proline and arginine would accumulate significantly when the mandarin fruits fully matured. 20 In our study, proline and arginine were the main FAAs in mandarin juice. Leucine and proline were the main FAAs in SC and CP fermentations, and proline and lysine were the primary FAAs in SP mandarin wine.…”

Aminoácidos livres majoritários no suco de caju: variação ao longo da safra

“…Ara (1988) encontrou valores de prolina livre um pouco acima ao analisar o suco de caju reconstituído (211 µMol/100 mL). A prolina é o principal aminoácido presente no suco de laranja madura, representando em torno de 50 % do total de aminoácidos livres (Tadeo, 1988). A medida do nível de prolina livre é usada na Europa para detectar diluições excessivas do suco de laranja, como também, detectar a adição de suco de tangerina (Citrus reticulata sp.)…”

Breeding for Fruit Nutritional and Nutraceutical Quality

“…In 'Valencia' oranges, proline amounts to as much as 50% of the total amino acid concentration, whereas serine and glutamic acid constitute about 10%. The amino acid content varies with the stage of ripening (Tadeo et al, 1988) and is affected by temperature. In grapes, glutamic acid and arginine are the principal amino acids in the juice.…”