• Food Science and Preservation
• /
• v.3 no.2
• /
• pp.121-129
• /
• 1996

Plum highlighted as a health food is needed to diversify the processed products because labor storage is big problem since the fruit was producted massively in June. The Plum was extracted by the pressing type extractor after washing, drying and removing the seed by seed separator. The crude extract was concentrated with stainless steel vessel at different temperature and stirring speed. This study was obtained as follows. The sugar content of fresh plum concentrated extract was 55.3~58.3$^{\circ}$Brix, and of the freezing plum concentrated extract was 75.5~70.3$^{\circ}$Brix. In color difference, the freezing plum concentrated extract was more deep black than fresh plum. In change patten of pH, it was decreased as concentration was proceed. The final pH was 2.3~2.2 in fresh plum, and 1.8~2.2 in freezing plum. The total acid content of fresh plum concentrated extract and the freezing plum was 45.4~47.8, 60.3~60.9%, respectively. The content of evaporation at 85$\pm$5$^{\circ}C$ was constant irrespective of stirring speed. The yield of extraction of fresh plum was higher than freezing plum. According to this results, the use of stainless vessel, 50rpm, which gave a highly qualified plum concentrated extract.

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

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.1
• /
• pp.37-41
• /
• 2000

Physiocheical properties and chemical compositions of two plums(Oishiwase, Formosa ) produced in Kimcheon area were investigated . Chemical compositions of two plum cultivars were similar except nitrogen free extract(NFE) . NFE value of Formosa was higher than Oishiwase . Alcohol insoluble substance content, total soluble pectin, total sugar content and total organic acid content of Oishiwase were 2.08%, 14.16%, 5.07% and 949.16mg%, respectively. In case of Formosa cultivar, those were 50%, 15.42%, 5.91% and 985.91mg%, respectively. Fructose content among free sugars of two plum cultivars range from 3.97-3.45% and the other were glucose, sucrose and inositol, 1.83-1.53%, 0.08-0.05% and 0.04-0.03%, respectively. Malic acid content was 35-373mg% and others were levulinic acid, lactic acid, citric acid, succinic acid and fumaric acid in the decreasing order.

• Food Science and Preservation
• /
• v.18 no.3
• /
• pp.335-340
• /
• 2011

Three kinds of salt-fermented Mytilus Edulis were produced: a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55, a Mytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with teriyaki sauce added; and a A1ytilus edulis seasoning sauce salt-fermented with Lactobacillus Plantarum CHO55 with plum added. The salt-fermented Mytilus edulis with teriyaki sauce was high in crude protein (11.44%), and the plum seasoning sauce was more or less high in crude fat. Among the amino acids of the ingredients, glutamic acid was the most abundant in all the samples. The sauce with the highest total amino acid content of 9,169.48 mg per 100 g was the salt-fermented Mytilus edulis that was fermented with Lactobacillus Plantarum CHO55. Among the major fatty acids, C16:0 (palmitic acid), which is the main constituent of saturated fatty acid, was the most abundant; and the salt-fermented Mytilus edulis seasoning sauce that was fermented with Lactobacillus Plantarum CHO55 with plum added had a slight high amount of C18:2 (linoleic acid). The sensory evaluation showed the following sauces receiving the highest scores in all the measurement items, in this order, though the difference in their scores was not statistically significant: the salt-fermented seasoning sauce with plum added and the salt-fermented seasoning sauce with teriyaki sauce added.

• The Korean Journal of Food And Nutrition
• /
• v.7 no.2
• /
• pp.114-118
• /
• 1994

In order to compare the contents of nucleic acid substances in various wines, the contents of nueleic acids were analyzed by HPLC. The contents of cytosine was found to decrease in the order of cherry wine > plum wine > dongdongju > chungha > pineapple wine > soju. The contents of guanine was found to decrease in the order of dongdonglu > chungha > pineapple wine > cherry wine > plum wine > soju. The contents of uridine was found to decrease in the order of dongdongju > chungha> cherry wine > pineapple wine > plum wine > soju. The contents of adenine was found to decrease in the order of dongdonglu > chungha > cherry wine > pineapple wine > plum wine > solu. The contents of guan oslne was found to decrease in the order of dongdongju > cherry wine > chungha > plum wine > pine-apple wine > soju. The contents of adenosine was found to decrease in the order of dongdongju > shun aha > cherry wine > plum me > pineapple wine > soju.

• Food Science and Preservation
• /
• v.3 no.2
• /
• pp.131-136
• /
• 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$0^{\circ}C$.

• Food Science and Preservation
• /
• v.3 no.2
• /
• pp.155-170
• /
• 1996

In order to determine the physiolosical characteristics of plum fruits(Oishi wase) during maturation and guilty according to temperature after harvest, (2-chloroethyl) phosphonic acid(ethphon) 390ppm was sprayed on plum tree 11days before commercial matuarity in Suwon area. And also this study was acted to investigate fruits quility(Formosa) influenced by temperature(room, low) and polyethylene films(0.03, 0.06, 0.1mm), 1. Effect of ethphon on the fruits maturation and fruits(Oishi wase) quility according to temperature ofter harvest. Ethephon stimulated fruits ripening but the firmness was reduced rapidly. Soluble solids and titratable acidity was not very different than each treatment. Carbon dioxide and ethylene production were advanced and the production peak were shown earlier by ethephon treatment as compared with control fruit. Anthocyanin development was enhansed rapidly by ethephon treatment but it exerted a bad influence on fruits color after harvest, The soluble sugars in fluits were mainly glucose, sucrose, and fructose. Those content were higher in treated fruit than control. The organic acid was mainly malic acid. The shelf life was less than about 5days at room temperature and about 10 days at low temperature. 2. Fruits(Formosa) quility as affected by polyethylene film bagging. The polyethylene films well maintained the firmness both room and low temperature. Low temperature was more effective in maintaining titratable acidity than room temperature, especially polyethylene films. On the Other hand, soluble solids content was not shown wide differance between room and low temperature. Polyethylene film showed a high resperation rate, the rate was higher at room temperature than low temperature and thicker films revealed higher rate. Otherwise, ethylene production was low in all treatment Polyethylene film inhibited the coloration of fruits, decreased anthocyanin content. Fruits coloration delayed by low temperature in control. The shelf life of plum fruits was about 6 days at room temperature and 13 days at low temperature in control Polyethylene film had no advantage on shelf life both at room and low temperature.

• Applied Biological Chemistry
• /
• v.45 no.3
• /
• pp.134-137
• /
• 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 Food Science and Technology
• /
• v.4 no.1
• /
• pp.36-43
• /
• 1972

A survey of the free amino acids and free sugars in tomato, watermelon, muskmelon, peach and plum was made by means of amino acid autoanalyzer and thin layer chromatography. The results of the survey are summarized as follows. 1) Fifteen amino acids found in fruit were aspartic acid, glutamic acid, alanine, serine, asparagine, lysine, valine, glycine, methionine, histidine, threonine, leucine, isoleucine, proline and arginine, and an unknown was found. 2) Ten kinds of amino acids were detected in tomato, peach and plum, thirteen amine acids in watermelon and muskmelon (edible part), and eleven amino acids in muskmelon (rind). 3) In general, these fruits contained similar amounts of these thirteen amino acids, and although they were not outstandingly high in any one acid they did contain a nutritionally well-balanced mixture. 4) Amino acids found in the greatest amount in fruit were following: glutamic acid and aspartic acid in tomato, asparagine and lysine in watermelon, alanine, serine and aspartic acid in musk-melon, and aspartic acid and serine in peach and plum. 5) Glucose, fructose, sucrose and maltose were detected in all fruit. The contents of glucose and fructose were high, and those of sucrose and maltose were low.

• Journal of Conservation Science
• /
• v.33 no.2
• /
• pp.107-120
• /
• 2017

This research involves a gilding experiment using plum acid that has previously been reported to restore Geumdongsamjonpanbul excavated from Wolji, Gyeongju. Chromaticity analysis revealed that the yellowness of the samples was high, and the samples treated with acid for more than 10 minutes showed high brightness. SEM studies revealed that the sample subjected to amalgam application and immediate heating was rarely gilded with gold. When the amalgam application time was longer than 36 h, the gold layer observed was uneven. Therefore, the optimum amalgam application time was 12-24 h. EDS analysis showed that mercury content was ~5 wt.% for samples with an acid treatment time of 20 min, lower than that in other samples. Gold gilding was successful for the sample with amalgam application time of 24 h and acid treatment time of 20 min. This sample showed the high-resolution XPS peak corresponding to Au and retains a little Hg compared with the other samples. In other words, experimental and analytical results using plum acid showed that gilding was successful when acid treatment time was 20 min and amalgam application time was 24 h. Based on these results, Geumdongsamjonpanbul excavated from Wolji, Gyeongju can be restored.