Effect of storage temperature on flavonoids and amino acids content in Longan(Dimocarpus longan Lour.) Pulp

Flavonoids and amino acids in the postharvest,mature fruits of longan(Dimocarpus longan Lour.) cultivar,Lidongben,stored at 4℃ and -20℃ were determined.Both flavonoids and decreased during the early storage,and increased later on.The concentration of total amino acids increased slowly at first and then decreased.The analytical results showed that the flavonoids might play significant negative roles in the contents of alanine and threonine.At-20℃,there was no significant change in flavonoids content after 30 days storage.The flavonoids might play significant roles in the content of tyrosin.