Changes in cyanogenic glycoside content of maesil (Prunus mume) and its chung with ripening after harvest
2024
Jang, C.M. | Lee, J.H. | Kim, H.S.
This study investigated the yellowing phenomenon of maesil (Prunus mume), changes in organic acid (OA), and cyanogenic glycoside (CN-Glc) contents during post-harvest ripening, and the potential use of ripened maesil as raw material for CN-Glc-reduced maesil chungs. Ripening conditions were as follows: 5℃ for Ripening I, 20–22℃ with 50–60% RH for Ripening II, 20–22℃ with 50–60% RH after ultrasonic washing of maesil for Ripening II-US, and 35℃ and 80–90% RH for Ripening III. Yellowing did not occur in maesil under Ripening I even after 7 days, but was observed after 7 days of Ripening II and Ripening II-US, and after 3 days under Ripening III. The OA content slightly decreased under all ripening conditions, while CN-Glc content significantly decreased, with ripening under all ripening conditions, with Ripening II and Ripening II-US being the most effective at reducing CN-Glc levels. In maesil chungs prepared from ripened maesil CN-Glc content was significantly lower than that of those made with untreated maesil. These results demonstrate that ripening under the conditions tested in this study significantly reduces CN-Glc content in maesil with minimal reduction in OA content, enabling the preparation of CN-Glc-reduced processed maesil products.
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