Abstract:  The quantitative differences of protein, amino acids, soluble sugars, vitamins and mineral elements were com-pared between juice and peel from four citrus cultivars. The results show that the most of these nurtients in peel are significantly higer than those in juice. From the trials of different simplyfied conservation methods for peel, the most efficient conservation can be achieved by blanching with preservatives or adding 20g/kgCaO.

Key words: Citrus peel Nutrient Simplyfied conservation