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Effects of variety and harvest maturity on the extraction of mume fruit prunus mume juice by osmosis of sugar solution studies on the composition and processing suitability of mume fruit part ii


Effects of variety and harvest maturity on the extraction of mume fruit prunus mume juice by osmosis of sugar solution studies on the composition and processing suitability of mume fruit part ii



Journal of Japanese Society of Food Science and Technology 32(9): 677-684



ISSN/ISBN: 0029-0394

Effects of variety and harvest maturity of "Mume" fruit (Prunus mume Sieb. et Zucc.) on the yield and composition of juice extracted by osmosis of high concentration of sugar solution were investigated in connection with fruit growth and the changes of some chemical compositions for three years through 1981 to 1983. The results obtained are as follows: (1) Juice yield percentage of the fruit showed a decreasing tendency with fruit growth and development, but juice yield per fruit increased gradually until the optimum picking time. (2) In all of the 26 varieties used, about 55% or more of the juice yield percentages were obtained, and juice yield per fruit rised with an increase in size of the variety. (3) Organic acid and free amino acid compositions extracted with sugar solution were paralleled to those of the fruit of raw materials. But the extraction rates of organic acid and free amino acid with sugar solution decreased with fruit growth, showing about 40% at optimum picking time. (4) It was possible to decide that the optimum picking time for juice extraction was in the duration from 105 to 110 days after full bloom in the case of standard variety 'Nanko'. (5) It was also found that the blending of fruit puree made from fully ripened fruit improved the quality of diluted solution of juice extracted with sugar solution.

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Accession: 005332695

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