• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.379-384
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• 2011

The present study was designed to investigate the chemical composition and antioxidant activities of Prunus salicina Formosa produced in Gimcheon. The free sugar amounts in Prunus salicina Formosa were fructose>glucose>sucrose>maltose, and malic acid contents in Prunus salicina Formosa were the highest among all the organic acids found in the present study. Each Prunus salicina Formosa extract was obtained by treating Prunus salicina Formosa with distilled water, 80% ethanol, 60% acetone, and 80% methanol at 25 and $50^{\circ}C$. The highest contents of total polyphenol and flavonoid were observed in the 60% acetone extract and 80% ethanol extract, respectively. The 60% acetone extract exhibited the greatest DPPH radical scavenging ability, reducing power, and nitrite scavenging ability. However, SOD-like activity was not considerably different for all the extracts studied. The results from the present study could be helpful for developing antioxidant products using Prunus salicina Formosa produced in Gimcheon.

• KSBB Journal
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• v.16 no.2
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• pp.153-157
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• 2001

Alcohol fermentation conditions for the production of plum wine were investigated and further, sensory evaluation and physiological functionalities of the plum wines were also determined and compared with those of plum liquors made by soaking plums in a mixture of commercial soju and 10% sugar for 15, 30, 60 and 120 days. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added to red plum juices and fermented at 25$^{\circ}C$ for 5 days. Angiotensin-converting enzyme inhibitory activity and fibrinolytic activity of the red plum wine were better than those of the plum liquors. However, the antioxidant activity, the SOD-like activity and the tyrosinase inhibitory activity of the plum liquors were better than those of the red plum wine. On comparing the red plum wine and the various kinds of plum liquors, the red plum wine was shown to be more acceptable by sensory evaluation.

• 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.

• Food Science and Preservation
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• v.14 no.5
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• pp.511-515
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• 2007

'Ooishiwase' plum (Prunus salicina L.) fruits were harvested at three pre-climacteric stages of ripeness (stages 1, 2, and 3) and treated with 1-methylcyclopropene (1-MCP, $1\;{\mu}L/L$) for 24 hours at $10^{\circ}C$ before storage to evaluate the effectiveness of 1-MCP in extending shelf-life at $10^{\circ}C$. Ethylene production and respiration rates were significantly lower after 1-MCP treatment compared to those of control fruit, throughout the entire storage period. Also 1-MCP delayed plum softening and color changes. However the chemical 1-MCP had no effect on fruit soluble solid content changes, the preservative 1-MCP is an effective tool for quality improvement in plums, and extension of shelf life of the fruit and plums can safely be harvested at stage 3 of ripening, at which time the most desirable organoleptic attributes have been developed.

• Korean journal of applied entomology
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• v.59 no.4
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• pp.443-449
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• 2020

This study described and illustrated the morphology of the sawfly's larva Monocellicampa pruni Wei, 1998 for the first time. Our observations confirmed that its larval biology associated with Japanese plum Prunus salicina Lindl included five instars. The larvae of M. pruni are allied to the general morphology of subfamily Nematinae with a cylindrical body, globose head, 4-segmented antenna, thoracic legs with a distinct claw, and 5 dorsal annulets on abdominal segments I - VIII. The absence of anal prolegs after the first molting shows a distinction with the larvae of genus Hoplocampa.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.72-72
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• 2022

자두나무(Prunus salicina Lindl.)는 세계에서 5번째로 많이 생산되는 과실로, 한국에서 재배하는 자두나무의 기본종은 중국 양쯔강 유역에서 기원했다. 2016년 과수용 자두나무와는 다른 자두나무가 양구에서 발견되었다. 양구군, 인제군, 고성군 일대의 자두나무 개체군의 유전다양성 및 집단 구조 분석을 통해 본 자두나무 개체군의 유전다양성 및 개체군 구조를 확인하고자 했다. 과수용 재배종을 포함한 시료를 채취하여 GBS 분석을 진행했고 주성분 분석과 STRUCTURE 분석을 통해 개체군간 유전적 구조를 확인했다. 재배종의 유전형이 다른 개체군에서도 나타나는 것으로 보아 유의한 유전적 분화가 일어났다고 보기 힘들었다. 하지만 고성군 고진동계곡 등 DMZ에 인접한 집단이 분계도에서 재배종 개체군과 가장 유전적 거리가 있는 것으로 나타났다. 하지만 본 분석으로는 야생집단으로 발견도니 자두나무의 실체와 기원을 단정짓기에는 부족한 것으로 보이며 외군 추가 및 더 많은 시료를 확보하는 등 추가 조사와 분석이 필요하다.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.221-227
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• 2005

Apoptosis of Prunus salicina Lindl. cv. Soldam, which possesses hematopoiesis, osteoporosis prevention, and antimutagenic effects, at different growth stages was evaluated. Cytotoxic effect of acetone extracts of immature fruits against various tumor cell lines was higher than that of mature fruits, particularly in hormone-independent human breast cancer, MDA-MB-231 cell line. Immature fruit extract increased expression level of pro-apoptotic protein Bax and reduced that of anti-apoptotic protein Bcl-2, and stimulated caspase-3 activity in MDA-MB-231 cells. Results suggest immature fruit of P. salicina Lindl. cv. soldam to be natural source for development of functional food and medical agents to prevent human breast cancer.

• 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 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.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.212-219
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• 1987

The rec-assay on Bacillus subtilis strains H17$({Rec}^+)$ and M45$({Rec}^-)$, the Ames test with modification of preincubation on Salmonella typhimurium TA98 and TA100 and DNA-breaking test on double strand calfthymus DNA were carried out using enzymatically browned substances obtained from the reaction of Prunus salicina (Red) enzyme and polyphenols. The spore rec-assay of enzymatic browning reaction products of pyrogallol, hydroxyhydroquinone. 3,4-dihydrohyoluene and chlorogenic acid showed non-mutagenic activity The spore rec-assay showed a little influence of ${Zn}^{2+}$ and ${Ni}^{2+}$ on the action of four kinds of enzymatic browning reaction products. The enzymatic browning reaction products of polyphenols did not show DNAbreaking activity. ${Cu}^{2+}$ of various metal ions influenced on DNA-breaking of enzymatic browning reaction products of pyrogallol. However, enzymatic browning reaction products of chlorogenic acid inhibited on DNA-breaking activity. Four kinds of enzymatic browning reaction products showed non-mutagenic activity on Salmonella typhimurium TA98 and TA100 with S-9 mix. In the mutagenicity on Salmonella typhimurium TA98 and TA100 with S-9 mix in the presence of benzo$({\alpha})$pyrene which is the carcinogenic substances, four kinds of enzymatic browning reaction products showed desmutagenic activity.