Abstract: Limonoid glucosyltransferase (LGTase) is an enzyme in citrus that converts limonoids into corresponding glucosides and eventually reduces limonoid bitterness. Albedo from seven varieties of citrus were screened for this enzyme and its storage properties were examined. The varieties studied were Buntan (Citrus grandis Osbeck), Banpeiyu (C. grandis Osbeck), Natsudaidai (C. natsudaidai Hayata), Ponkan (C. reticulata Blanco), Iyomikan (C. iyo hort.), Meiwa kumkuat (Fortunella crassifolia Swingle) and Hassaku (C. hassaku hort.). Banpeiyu exhibited the highest specific activity followed by Buntan and Iyomikan. Banpeiyu also contained the highest amount of albedo per fruit weight followed by Buntan. Crude enzymes from all the seven varieties showed higher stability in the pH range of 5.5 to 7.5. The enzymes retained the activity up to 1 year as precipitate in ammonium sulfate while the activity lost very rapidly when stored in 10 mM Tris-HCl buffer, pH 7.5 at -20 or -80°C. Storage at 4°C in the same buffer could retain about 60% of enzyme activity only up to 10 days. Saline was the simpler and preferable medium for extraction of the enzyme. Banpeiyu and Buntan were the most suitable varieties for extracting LGTase in terms of saline extractability, specific activity, and stability of the enzyme. The pattern of protein bands in the selected varieties in terms of molecular weight were also compared.