Changes in physical properties and chemical composition of mume japanese apricot prunus mume sieb. et zucc. fruits during harvest maturity

Yatsunami, K.; Ezawa, M.; Echigo, T.

Bulletin of the Faculty of Agriculture, Tamagawa University 28: 71-77


ISSN/ISBN: 0082-156X
Accession: 007093488

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The relation between the physical properties and the chemical composition of mume (Japanese apricot) fruits was discussed by measuring the ratio (B/L) of breadth (B) to length (L) and the weight, the hardness and the peel color of the fruits and the chemical composition of the fruit flesh depending on harvest maturity of "Gyokuei" and "Baigou varieites. (1) At the early stage of growth (May 28th to June 3rd) the ratio of B/L and the weight of fruit were 0.83-0.90 and about 10 g for a fruit, respectively. But these values became over 0.90 and 25 g for a fruit at the ripening stage of growth (June 25th to July 9th), respectively. The peel color of "Gyokuei" became yellowish rapidly but "Baigou" yellowish slightly at the ripening stage of growth (July 2nd to July 9th). (2) The total sugar and free organic acid contents gradually increased during the harvest maturity, while the contents of total nitrogen and amino acid nitrogen decreased. The total lipid content decreased at the early stage of growth and increased at the ripening stage of growth. (3) Although malic acid was found more dominant than citric acid in the flesh at the early stage of growth, at the ripening stage of growth, citric acid became principal acid in quantity instead of malic acid. (4) From the above results, the relation between the change of the physical properties of the fruit and that of chemical composition of the flesh has been discussed.