• Food Science and Preservation
• /
• v.14 no.6
• /
• pp.645-649
• /
• 2007

The effects of the ratio of 45% alcohol and Maesil(Prumus mume) (1:1, 1:2, 1:3, w/v) on quality changes of Maesil liqueur during leaching and ripening for 5 months were examined. Total acidity increased with an increase ratio of Maesil and leaching and ripening periods. The pH increased as increase ratio of alcohol. The color of liqueur became dark as an increase ratio of Maesil and leaching and ripening periods. The contents of alcohol after leaching and ripening for 2 months were 24.3%(1:1), 32.2%(1:2), and 36.0%(1:3), respectively and decreased as an increase the ratio of Maesil. The contents of reducing sugar and polyphenol in the liqueur increased with an increase ratio of Maesil and leaching and ripening periods. The major components of free sugar in the liqueur were fructose, glucose, sucrose and maltose but sucrose and maltose did not detect regardless the ratio of Maesil after leaching and ripening for 2 months. The major components of organic acid in the liqueur were citric, lactic, malic, and acetic acids. The total amount of organic acid increased as an increase the ratio of Maesil but the changes of individual organic acid in the liqueur contained different ratio of Maesil showed the different tendency each other.

• Food Science and Preservation
• /
• v.14 no.3
• /
• pp.323-327
• /
• 2007

Moderate consumption of maesil(Prunus mune) was associated with pharmaceutical and physiological effects on human health. The object of this study was to determine the inhibitory effects of Prunus mune extracts(PME) on food spoilage microorganisms. PME was found to have an antibacterial effect on Colletotrichum fragariae. The hydrophilic fractions of PME showed more effective inhibition than did the hydrophobic fractions. In addition, the hydrophilic fractions of PME seemed to inhibit(12-40%) metabolic enzymes related to energy production, including glucose-6-phosphate dehydrogenase, succinate dehydrogenase, malate dehydrogenase, and hexokinase. Our data suggest that hydrophilic components of PME might control food spoilage microorganisms because of suppression of membrane enzymatic function.

• Food Science and Industry
• /
• v.45 no.2
• /
• pp.10-18
• /
• 2012

Maesil began to grow in Gwangyang after the old Mr. Yulsan Kim Oh-cheon brought 5,000 trees of maesil(Prunes mume) from Japan in 1931. Today, Gwangyang maesil comprises approximately 25% of total national output. Gwangyang produces a variety of foods, manufactured foods and beverages using maesil. Besides, numerous tourists came to the 15th Gwangyang International Ume Flower Culture Festival to enjoy the festival and appreciate blossoming ume flowers. More than 1.9 million people visited Blue Ume Flower Farm in Gwangyang in the year of 2010. As many visitors came to the city simultaneously, however, there occurred confusion. So, it is thought that the following measures are necessary to enhance the tourism value of Gwangyang maesil. First, a symbolic story for Gwangyang maesil or maehwa(ume flower) needs to be created. Second, snack foods for sightseers need to be developed. Third, diverse attractive elements to prolong tourists' stays are worth developing. Fourth, it is necessary for Gwangyang to hold competitions for ideas to activate tourism through maesil. Fifth, Gwangyang needs to promote collaborative development of tourist items and collaborative tourism marketing in close cooperation with neighboring cities and counties. Finally, it is worthwhile for Gwangyang to host an international fruits and seeds exposition or exhibition and it needs to strengthen active promotion and marketing suitable for the Smart Age.

• Food Science and Preservation
• /
• v.17 no.5
• /
• pp.571-580
• /
• 2010

We sought to define the main motivational factors promoting consumption of Prunus mume products. We surveyed both specialized high-volume consumers and public consumers, and focused on consumption of and preferences for Prunus mume and Prunus mume products. We investigated how products were preferentially consumed, purchase experience, purchase location, purchase price, consumption experience, factors important in a purchase decision, preference factors, dissatisfaction factors, consumption outlook, comments on new processed foods, and activation of consumption. A total of 534 responses were received and data were analyzed using the SAS program (Version 9.1) of the Frequency test; Chi-square test was used to detect significant factors. A greater percentage of high-volume(compared with low-volume) consumers processed personal products at home. The public consumer tended to buy commercial products. However, public consumers who were older, who had higher incomes, and who were heads of households, tended to both buy commercial products and to prepare foods at home. The common purchase methods used by high-volume consumers were internet and direct marketing, but the public consumer frequented department stores and hypermarkets. High-volume consumers observed that commercial products were expensive, and such consumers seemed to be particularly cost-sensitive. The decisive factor triggering purchase decisions in high-volume consumers was the geographical origin of the fruit, whereas the public consumer was more concerned with taste. In public, positive factors were that the product was good for health and had a pleasant taste. Some of those surveyed complained of a lack of variety in Prunus mume products and that the amount of Prunus mume in certain products was low. To promote and increase consumption, convenient-to-eat products with healthy images are needed.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.5
• /
• pp.622-628
• /
• 2006

Kochujang was prepared with various concentrations of Maesil extracts (0, 1, 2, and 5%) and the physicochemical characteristics of Maesil extracts added Kochujang ('Maesil Kochujang') were investigated during aging of 100 days. pH decreased slightly during aging. Titratable acidity, on the other hand, increased with aging, reaching at the highest level at the 40 days of aging and then decreased slowly. The changes of moisture content were complicated in the beginning, but after 60 days it increased slowly. The water activity decreased but salt concentration increased consistently in all samples during aging. L* and a*-values decreased during aging and L*, a*, and b*-values decreased significantly with high amount of Maesil extract in the sample. Soluble solid contents increased slowly while reducing sugar contents increased for up to 40 days and then decreased. Amino nitrogen contents increased steadily after 40 days of aging and they reached at $230.00{\sim}246.00mg%$ upon 100 days of aging.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.4
• /
• pp.695-700
• /
• 1996

In other to produce vinegar using maesil, acetic acid bacteria were selected from several conventional vinegars, and total 16 acetic acid producing bacterial strains were isolated. Among the isolated strains, a strain was selected from the medium with maesil juice which showed the highest productivity of acetic acid. The strain was identified as Acetobacter sp. VC-2 and it's cultural characteristics were also investigated in the batch shake flasks. The medium containing 2% acetic acid, 6% ethanol, 0.2% glucose, 0.3% yeast extract and 30% maesil juice was suitable for acetic acid production with Acetobacter sp. VC-2 at 3$0^{\circ}C$. The acidity of culture medium was reached to 6.5% after 8 days shaking cultivation at 3$0^{\circ}C$. The main components of organic acids were acetic, citric, malic and tartaric acid, and they were 4.28, 1.38, 0.48 and 0.30%, respectively.

• Food Science and Preservation
• /
• v.13 no.2
• /
• pp.198-203
• /
• 2006

Prunus mume extract showed antimicrobial efface remarkably against the wide spectrum of putrefactive and food spoilage microorganisms above 250 ppm of concentration. Their thermal and pH stabilities were effective under the range of temperature $(40^{\circ}C{\sim}120^{\circ}C)$ and $pH(3{\sim}11)$. Prunus mume extract seemed to be a natural antimicrobial ideally with the view of their effectiveness and thermal & pH stabilities. In addition, their action modes suggested that their hydrophillic components would perturb the fucntions of microbial cell membranes synergistically.

• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.2
• /
• pp.309-315
• /
• 2015

This study aimed to develop and validate an analytical method for ethyl carbamate (EC) in Maesilju. For accurate analysis of EC in Maesilju, an internal standard (d5-EC) and neutralization (pH=7) were performed. The limit of quantification (LOQ) was 3.65 ppb while the recovery rate ranged from 92.54% to 103.59%. Intra- and inter-day precision ranged from 0.87% to 1.99% and 2.67% to 5.64%, respectively. Maesilju samples comprised 10 homemade and five commercial ones. Samples contained EC at levels between 118.48 and 2,640.42 ppb. The average content of homemade Maesilju was higher than those of commercial ones. Based on manufacturers' labeling of commercial samples and information on homemade samples, various factors such as ingredients and soaking time of Maesil affected EC level in Maesilju. EC contents showed a positive correlation with age of Maesilju.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.6
• /
• pp.721-729
• /
• 2017

This study aimed to improve customer perception of Prunus mume through analysis of amygdalin contents according to changes in variety, harvest time, and fermentation conditions. Five Prunus mume domestic cultivars were harvested at five harvest times. We compared cyanogenic glucosides in four types of fruits on the market. For amygdalin contents in seeds and flesh of Prunus mume by variety and harvest time, seeds contained higher amygdalin contents than flesh with time. As Prunus mume ripened, both amygdalin contents in seed and flesh increased. However, the rate of increase gradually decreased. For prunasin contents in Prunus mume, we determined that the dramatic increase in amygdalin from May 3 to 19 was due to amygdalin synthesis from prunasin. Moreover, in the case of fermented Prunus mume, we observed lower amygdalin content as the sugar ratio and fermentation time increased until around 90 days, followed by a decrease. Furthermore, we analyzed alteration of organic acids in Prunus mume and fermented solution based on analysis of amygdalin content in four other market fruits. Amygdalin was detected at $252.37{\pm}2.3$, $22.01{\pm}0.31$, and $8.75{\pm}0.14mg$ per 100 g in plums, peaches, and grape seeds, respectively. In flesh of plums and peaches, amygdalin contents were detected at $84.14{\pm}0.26$ and $7.54{\pm}0.06mg$ per 100 g, respectively. These results suggest scientific improvements for consumption and breeding lines.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 1998.04a
• /
• pp.45-45
• /
• 1998