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EI-Basiony,, M., Abdel-Aziz, S., Ashour, A. (2003). CHANGES IN HONEY SUGAR AND . FREE AMINO ACID CONTENTS AFTER STORAGE. Journal of Plant Protection and Pathology, 28(1), 581-585. doi: 10.21608/jppp.2003.242715
M. N. EI-Basiony,; Sahar Y. Abdel-Aziz; Azza T. Ashour. "CHANGES IN HONEY SUGAR AND . FREE AMINO ACID CONTENTS AFTER STORAGE". Journal of Plant Protection and Pathology, 28, 1, 2003, 581-585. doi: 10.21608/jppp.2003.242715
EI-Basiony,, M., Abdel-Aziz, S., Ashour, A. (2003). 'CHANGES IN HONEY SUGAR AND . FREE AMINO ACID CONTENTS AFTER STORAGE', Journal of Plant Protection and Pathology, 28(1), pp. 581-585. doi: 10.21608/jppp.2003.242715
EI-Basiony,, M., Abdel-Aziz, S., Ashour, A. CHANGES IN HONEY SUGAR AND . FREE AMINO ACID CONTENTS AFTER STORAGE. Journal of Plant Protection and Pathology, 2003; 28(1): 581-585. doi: 10.21608/jppp.2003.242715

CHANGES IN HONEY SUGAR AND . FREE AMINO ACID CONTENTS AFTER STORAGE

Article 2, Volume 28, Issue 1, January 2003, Page 581-585  XML PDF (1.48 MB)
Document Type: Original Article
DOI: 10.21608/jppp.2003.242715
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Authors
M. N. EI-Basiony,1; Sahar Y. Abdel-Aziz2; Azza T. Ashour2
1Faculty of Environmental Agricultural Science, Suez Canal University. AI-Arish, Egypt
2Department of Economic Entomology and Pesticides, Faculty of Agriculture, Cairo University, Egypt.
Abstract
Three Egyptian honeys were stored at 5 OCC for 44 days. I n a II the honey
samples, amount of sucrose, melezitose and apparent total sugars decreased,
whereas that of turanose increased. Changes in amounts of other sugars (maltose,
fructosese, glucose) varied with honey type. The total free amino acid content
decreased remakably during the storage of all honeys except citrus, but the amounts
of some invididual amino acids increased in other honeys. Of the 17 amino acids
detected proline was predominent, with phenylalanine second. Changes in the
amounts of sugars and free amino acids in the honeys were not clearly related to the
exent of darkening.
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