A Comparison of Constituents of Mume Fruit in Relation to Variety.

概要

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The content of chemical constituents in mume fruit (Japanese Apricot, Prunus mume Sieb. et Zucc.) was determined in relation to ten varieties. The following results were obtained. 1) The weight of the fruit varied from between 2.6 and 3.6g (small size), 15.0 to 34.3g (middle size) and 65.4g (large size). 2) The percentage of the total weight of the fruit occupied by the pit was observed to be in the order of small size > middle size > large size. 3) The total nitrogen, free amino acid and ash content of the small size fruit were greater than the middle size and large ones, but the titratable acidity content was reduced with an increase in size. 4) The small size fruit contained more alcohol-insoluble solid and total pectin than the middle size ones. 5) Malic and citric acids were found to be the major organic acids in mume fruit. A ratio of 1. 51 : 3. 32 of malic acid to citric acid was observed, revealing a higher content of malic acid. 6) The free amino acid and ammomia (except 'Ryukyo koume') content of the small size fruit (276-758 and 67.2-84.8mg/100g) were significantly greater than the middle size and large ones (87-180 and 0.3-2.2mg/100g). 7) The sugar component varied widely according to the variety of mume fruit. In the small and middle sizes, sorbitol and sucrose was the predominant sugar, but no significant change was observed in the large size fruit.
日本食品保蔵科学会の論文