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Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit
organic acids pectic substances hardness
2010/11/22
After treatment with about 200 ppm hypochlorite solution, ume fruit (Japanese apricot, Prunus mume Sieb. et Zucc.) was soaked in water, 5% NaCl or 10% NaCl with Ca lactate or ashed kelp as a hardener....
Influence of the Maturity of the Fruit Material on Various Components and Taste of Ume Liquor
pectic substances amygdalin prunasin sensory test
2010/11/23
To examine the influence of the maturity of ume fruit (Japanese apricot, Prunus mume SIEB. et ZUCC.) on the taste of ume liquor, we analyzed various taste components, pectic substances and cyanogenic...