• Food Science and Preservation
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• v.3 no.2
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• pp.131-136
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• 1996

Even though plum is well known as a health food, the available processed food of it is quite limited. Furthermore it is difficult to find an easy processing method for leading to a value added product at farmhouse. This study was investigated to effects of temperature for plum extract juice by osmosis of yellow sugar. The plum was mixed with yellow sugar at equal ratio(w/w) to obtain yellowish extracted plum juice and then located in incubator at 15, 25, 35$^{\circ}C$, respectively. The sugar content of extract was high at the early period but decreased throughout extraction period and it was about 66.1~67.4$^{\circ}$Brix. The color difference was increased yellowish throughout the extract period. The pH of it was decreased throughout extract processing but citric acid content was increased. The speed of extraction during extraction processing was more rapid at 15$^{\circ}C$ than 3$0^{\circ}C$. However sensory evaluation score of taste and flavour was obtained at 15$^{\circ}C$ than 3$0^{\circ}C$, so the prefer temperature for plum extract juice by osmosis of yellowish sugar was 15~2$0^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.433-439
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• 2009

The purpose of this study was to investigate the quality characteristics of tomato sauce, which is widely used in Western cuisine, according to tomato variety. The plum tomato sauce treatment had the highest pH at 4.13 while sauces made with Seo gwang and Young gwang tomatoes exhibited the lowest pH level of 4.07 (p<0.05). Sweetness was highest in the plum tomato sauce at $9.80^{\circ}$Brix. This might have been due to the fact that the plum tomato variety was the sweetest among the different tomatoes. There were no significant differences among the treatments in terms of reducing sugars, salinity, or viscosity. A color difference analysis indicated that redness (a-value) was highest in the plum tomato sauce, which contained a high level of lycopene. Sensory evaluations were performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The plum tomato sauce received the best scores in every evaluation, except for viscosity. These comparative results will support the development of better quality tomato sauce using plum tomatoes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1445-1450
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• 2004

The plum (Prunus salicina L., cv. ‘Soldam’) fruits were harvested at different growth stages, and then extracted using 80% methanol, respectively. The methanol extracts of plum were investigated for their growth inhibition on 6 kinds of human cancer cells using MTT assay and for their activity to induce quinone reductase (QR) in murine Hepa1c1c7 cells. Among various methanol extracts of plum, the plum 1~4 (immature fruit), which thin out 10~25 days before final harvest, showed higher anticarcinogenic activity against 5 kinds of cancer cells than plum 5~9 (intermediate-mature and mature fruit). Especially, plum 1 and 2 were exhibited the strongest growth inhibiting activities to AGS, HepG2 and MDA cancer cells. Also the plum extracts induced the activity of QR, an anticarcinogenic marker enzyme, in Hepa1c1c7 cells while the induction of QR activities by adding plum extracts were shown to be a little difference depending on growth stages. These results suggested that methanol extracts of immature plum can be considered as an effective natural cancer chemoprevention materials.

• Research in Plant Disease
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• v.18 no.1
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• pp.40-44
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• 2012

Xanthomonas arboricola pv. pruni is the causal agent of bacterial black spot disease on some stone fruits, e.g. peach, plum and apricot. To evaluate pathogenicity of Xanthomonas arboricola pv. pruni strain from plum, inoculum of the isolated strain was spray inoculated to fruits and leaves of apricot, Japanese apricot and plum. Apricot and Japanese apricot showed severe black spot symptoms on fruits and shot hole symptoms on leaves. In case of apricot, about fifty percent of fruits did not grow and dropped by hypersensitive reaction to spray infection. Plum, cv. Formosa was very susceptible, showing severe black injury lesions on fruits and cankers on leaves and new twigs. On the other hand, plum cv. Daesukjosaeng, was highly resistant. Fruits of several plum cultivars such as Formosa and Chuhee were severely infected at natural infected orchards by X. arboricola pv. pruni. Where as those of Daesukjosaeng, Taeyang, Soldam and Hongrogen were moderately infected.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.194-199
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• 2009

The effects of part of plum, alcohol content and addition of t-resveratrol on the formation of ethyl carbamate during the fermentation for wine were investigated at a time interval (45 days) for 6 months. The concentration of the ethyl carbamate in plum wine was determined according to KFDA guideline for ethyl carbamate analysis. In the plum wine with 16% or 30% alcohol content, the concentrations of ethyl carbamate were increased with time of fermentation periods. The maximum concentrations of ethyl carbamate in 16% and 30% plum wines after the fermentation for 6 months were $0.071{\mu}g$/g and $0.188{\mu}g$/g, respectively. When t-resveratrol was added at the level of $10{\mu}g$/g in both 16% and 30% plum wine, the concentrations of ethyl carbamate at 6 months were 0.078 and $0.216{\mu}g$/g, respectively. The addition of t-resveratrol at the level of $300{\mu}g$/g in both 16% or 30% plum wine, the concentrations of ethyl carbamate at 6 months were 0.078 and $0.169{\mu}g$/g, respectively. The ethyl carbamate in the plum wine was not formed during fermentation for 6 month as using the flesh of plum, but $0.588{\mu}g$/g of ethyl carbamate was formed as using plum with plum seed. The addition of $300{\mu}g$/g of t-resveratrol actually increased the concentration of the ethyl carbamate by $0.088{\mu}g$/g as fermented for 6 months using plum with seed. These results suggest that the flesh of plum should be used to reduce the formation of ethylcarbamate for production of plum wine and that the addition of t-resveratrol during fermentation of plum wine can not reduce the concentration of the ethyl carbamate.

• Journal of Applied Biological Chemistry
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• v.56 no.1
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• pp.19-22
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• 2013

Plum (Prunus salicina L.) slices were dehydrated with red algae extract (RAE) at a concentration of 30% (w/w), and the dried samples were compared with maltodextrin (MD)-treated and hot-air dried samples in terms of physicochemical properties such as rehydration ratio, ascorbic acid, microstructure, and color. The rehydration ratios and colors of RAE-treated plum slices were better than those of MD-treated and hot-air dried samples. The ascorbic acid contents of RAE-treated samples were higher and their microstructures were finer than those of MD-treated or hot-air dried samples. These results suggest that plum slices can be dehydrated with RAE without loss of quality.

• Research in Plant Disease
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• v.6 no.1
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• pp.10-14
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• 2000

In 1998, bacterial shot hole of peach (Prunus persica) and Japanese plum(Prunus salicina) was found in Naju and Milyang. Five isolates of bacteria isolates from the diseased leaves and fruits of peach and Japanese plum were classified into genus Erwinia and Xanthomonas on diagnostic characteristics. Of five isolates, two were identified as X. campestris pv. pruni, three as E. nigrifluens. E.nigrifluens is the first description of bacteria which causes the disease on peach and Japanese plum in Korea. the symptoms caused by E. nigrifluens were hardly distinguished from those caused by X. campestris pv. pruni. In addition, it was observed that two pathogenic bacteria were isolated from most of naturally infected plants at the same time. from the reason mentioned above, we proposed to use a single common name \"bacterial shot hole of peach and Japanese plum\" for the both bacterial diseases, hereafter.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.197-202
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• 2013

The objective of this study is to evaluate the anti-cancer and anti-inflammatory activities of plum (Formosa, Oishiwase, Soldam) for the future development of functional food products. To determine the anti-inflammatory effect of different types of plums, the inhibitory effect of plum extracts on nitric oxide (NO) production were measured in lipopolysaccharide (LPS)-stimulated Raw 264.7 mouse macrophage cells and human cancer cell lines (A549, Ags, Hela, Hep3B). Among the three different plum cultivars, Oishiwase at a concentration of 1 mg/mL showed the highest inhibitory effects on NO production (%) in Raw 264.7 macrophage cells. Moreover, Oishiwase exhibited a higher anti-cancer activity against A549 (renal carcinoma, 50%), Ags (gastric carcinoma, 35%), HeLa (cervical carcinoma, 50%), and Hep3B (hepatocellular carcinoma, 31%) at a concentration on 1 mg/mL, respectively, compared to Formosa and Soldam. Our findings suggest Oishiwase plum extracts may serve as potential dietary sources of natural health promoting substances.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.499-512
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• 2022

This study investigated the quality characteristics and antioxidant effects of rice cookies containing different percentage of freeze-dried plum powder (3%, 5%, 6%, and 12%). The density of the dough and the thickness of the rice cookies from the control group and the additive group were not significantly different. The pH value of the dough, its moisture content and spread factor, as well as the Hunter's L and b values of the rice cookies significantly decreased as the amount of dried plum powder added increased. However, the sweetness, hardness, thickness, Hunter's a value, total polyphenol, total flavonoid and anthocyanin contents, DPPH and ABTS free radials scavenging activity, and ferric reducing antioxidant power of the rice cookies significantly increased as the amount of dried plum powder added increased. Overall, the results of this study showed that adding dried plum power enhanced the antioxidant activities and quality characteristics of rice cookies.

• The Journal of the Korea Contents Association
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• v.21 no.2
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• pp.130-139
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• 2021

In this study, size of the fruit of Japanese apricot (plum) was estimated through a plum recognition and size estimation program using 3D images in order to control the Eurytoma maslovskii that causes the most damage to plum in a timely manner. In 2018, night shooting was carried out using a Kinect 2.0 Camera. For night shooting in 2019, a RealSense Depth Camera D415 was used. Based on the acquired images, a plum recognition and estimation program consisting of four stages of image preprocessing, sizeable plum extraction, RGB and depth image matching and plum size estimation was implemented using MATLAB R2018a. The results obtained by running the program on 10 images produced an average plum recognition error rate of 61.9%, an average plum recognition error rate of 0.5% and an average size measurement error rate of 3.6%. The continued development of these plum recognition and size estimation programs is expected to enable accurate fruit size monitoring in the future and the development of timely control systems for Eurytoma maslovskii.