Determination of harvest date by organic acid content for processing of pickled Japanese apricot [Prunus mume] of good quality
1990
Watanabe, T. (Fukui-ken. Horticultural Experiment Station, Mihama (Japan)) | Tanabe, K. | Nakamura, M. | Fukui, H.
Organic acids in fruit flesh at harvest were investigated in relation to quality of pickled Japanese apricot. The harvest fruits were pickled for one year, and then the pickled fruits were given hardness test by rheometer and organoleptic test of dying, hardness and commercial property. Citric acid content of fruit flesh increased from late May to late June and then was kept constant at about 3000mg/100gFW. Malic acid content at about 2000mg/100gFW decreased from early June, and oxalic acid content was low at under 200mg/100gFW. The quality after pickling for one year was severely affected by the citric acid content of fruit flesh before processing, and the fruits with 3000mg/100gFW of citric acid in content had the best quality after pickling. The period required for marketing from harvest to processing was about four days, and citric acid content increased during this four days. The citric acid content of immature fruits increased from 1500mg/100gFW to 1900mg/100gFW, and these fruits were not suitable for pickling. Since they did not reach 3000mg/100gFW, the fruits, of which the citric acid content was 3000mg/100gFW at harvest, had an increase to 4500mg/100gFW during four days, and also were not suitable for pickling. The fruits with 2000-2500mg/100gFW in citric acid content at harvest increased to 2700mg/100gFW, so these fruits were appropriate for pickling. It was suggested that the citric acid content of fruits flesh was a reliable index to determine the harvest date of fruits for pickling
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