• Food Science and Preservation
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• v.18 no.5
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• pp.651-660
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• 2011

This study was conducted to evaluate the quality characteristics of and chilling injury development in 'Ooishiwase' plum fruits after harvest, according to the ripening stage and storage temperature. The fruits were harvested at three ripening stages (60, 80, and >90% skin color) and were then stored at 1, 4, 5, 6, and $20^{\circ}C$ cold-storage rooms for up to 48 days. The fruit quality parameters, respiration patterns, and chilling injury development were monitored during the storage periods and the three days of subsequent ripening at $20^{\circ}C$. The fruits harvested at the 60%-skin-color stage maintained the flesh firmness, color, weight loss, and TA, and their respiration rates and ethylene production were decreased compared with the 80%-or >90%-skin-color fruits, at a lower storage temperature. The major symptoms of chilling injuries in the Ooishiwase plums were gel breakdown, flesh browning, and flesh translucency. These symptoms appeared at all the low-storage-temperature and ripening treatment stages. When the fruits, however, were harvested at a more immature stage and were stored at a lower storage temperature, the chilling injury development decreased. These results show that the development of chilling injury in Ooishiwase plums is related to the climacteric behavior during cold storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.2
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• pp.117-122
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• 1985

The effects of various factors on the color stability of plum nectar were studied. The data showed that pH and temperature were the most important factors affecting the rate of color loss. The concentration of ascorbic acid affected the rate of color loss in plum nectar. Although the color loss could be influenced by the presence of sugars and their degradation products such as 5-hydroxymethyl-2-furfural(HMF), HMF did not accumulate in sufficient amounts during the storage in the plum nectar to affect appreciably the degradation rate. The pigment was very unstable in the fermented juice and its. spectrophotometric spectrum was changed differently from that of natural plum color material. Materials present in plum nectar itself apparently have an appreciable effect on the rate of color loss.

• 정보화사회
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• s.1
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• pp.5-5
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• 1987

• Information and Communications Magazine
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• v.4 no.2
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• pp.127-135
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• 1987

• Journal of Korean Electronics
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• v.6 no.12
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• pp.8-11
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• 1986

• 정보화사회
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• s.2
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• pp.5-5
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• 1988

• Horticultural Science & Technology
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• v.17 no.1
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• pp.23-28
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• 1999

To examine taxonomic relationships among 53 plums derived from Prunus cerasifera, P. domestica, and P. salicina, principal component analysis (PCA) and cluster analysis on 27 morphological characters were conducted. Of 27 characters, leaf size, leaf shape, and leaf hair were useful characters for plum identification and understanding of taxonomic relationships among them. Leaf length, petiole length, number of leaf nectaries, leaf shape, leaf base, and date of full blooming showed the clear differences between P. salicina group and P. domestica group. Results of cluster analysis using scores of the first three principal components indicated that 53 plums could be grouped into P. salicina-P. cerasifera, P. domestica, and P. spinosa phenon at 1.0 of average distance in UPGMA. Although PCA was useful for rough classification of plums, much more characters were needed for the exact classification.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.110-117
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• 1987

Polyphenol oxidase in Prunus salicina(Red) was extracted, some properties and its partially purification were investigated as follows; Polyphenol oxidase was purified about 15 folds after ammonium sulfate saturation and about 64 folds after Sephadex G-100 column chromatography. Polyphenol oxidase showed optimum pH for activity at 6.5 and optimum temperature at at $35^{\circ}C$ and high affinity to catechol in o-diphenol compounds. Thermal stability were about 85% and 75% of initial polyphenol oxidase activity remained after heating at $50^{\circ}C$ for 5 minutes and 30 minutes respectively. The Michaelis constant of the enzyme was 2.58mM. L-cysteine, glutathione, ascorbic acid and potassium cyanide appeared to be most effective inhibitors. EDTA showed a slight inhibition.

• Applied Biological Chemistry
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• v.45 no.3
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• pp.134-137
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• 2002

Approximate composition and physicochemical properties of 2 cultivars of plum (P. salicina), Humoosa and Daeseok, were examined. The contents of crude fat and N-free extract were different between 2 cultivars. Total mineral contents of Humoosa and Daeseok were 30.00 and 17.99% respectively, and S, K and Mg were major minerals in both cultivars. Humoosa has higher contents of fructose whereas Daeseok has higher contents of sucrose. Major organic acid in flesh was malic acid. While citric acid was major organic acid in the peel of Humoosa, malic acid was major in the peel of Daeseok. Glutamic acid, alanine and ${\gamma}-aminoisobutyric$ acid were major free amino acid in both cultivars and their total contents were about the same.

• Korean journal of applied entomology
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• v.26 no.3 s.72
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• pp.117-122
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• 1987

Insect visitors of peach and plum blossoms and their activities were observed from Apr. 1 to Apr. 30, 1987 in the orchard of Gyeongsang National University, Jinju, Gyeongnam. A total of 22 species of 22 genera from 18 families and 4 orders, and 20 species of 20 genera from 14 families and 4 orders were collected on peach and plum blossoms, respectively. The most number of insects visited flowers around 11 a.m. or around 2 p.m., depending on weather. Most of the species and numbers were collected at the time of 80%-blooming in peach tree but no distinct trend was observed in plum tree.