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KMID : 1024420200240040309
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Food Engineering Progress
2020 Volume.24 No. 4 p.309 ~ p.316
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Effect of Storage Temperature and Pressure Plate Treatment on Chemical Composition in Prunus mume Sugar Extracts
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Park Ga-Yeong
Jang Hyun-Wook
Kim Kyung-Mi
Hwang Young
Kim Ha-Yun
Cho Yong-Sik
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Abstract
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This study aimed to investigate the effect of storage temperature and pressure plate treatment on chemical composition in Prunus mume sugar extracts (PSEs). Green Prunus mume fruit was mixed with an equal amount of commercial sugar and stored at 4 or 25oC for 9 mon with or without a pressure plate. The alcohol contents in PSEs stored at 4oC were lower than those stored at 25oC. The amygdalin contents in PSEs stored at 25oC with pressure plate were significantly low. The sucrose in PSEs was converted into glucose and fructose during storage. The glucose, fructose and total phenol contents in PSEs stored at 25oC were higher compared with those at 4oC. The total soluble solid and polyphenol contents in PSEs were increased at 25oC until 90 d and 4oC until 150 d and then the contents were constant. The total acidity in PSEs stored at 4oC were higher than those at 25oC. These results indicate that storage temperature plays an important role in controlling the alcohol, amygdalin and sucrose contents in Prunus mume sugar extracts (PSEs).
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KEYWORD
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Prunus mume, sugar extracts, storage temperature, amygdalin, alcohol content
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