• Food Science and Preservation
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• v.3 no.2
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• pp.121-129
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• 1996

Plum highlighted as a health food is needed to diversify the processed products because labor storage is big problem since the fruit was producted massively in June. The Plum was extracted by the pressing type extractor after washing, drying and removing the seed by seed separator. The crude extract was concentrated with stainless steel vessel at different temperature and stirring speed. This study was obtained as follows. The sugar content of fresh plum concentrated extract was 55.3~58.3$^{\circ}$Brix, and of the freezing plum concentrated extract was 75.5~70.3$^{\circ}$Brix. In color difference, the freezing plum concentrated extract was more deep black than fresh plum. In change patten of pH, it was decreased as concentration was proceed. The final pH was 2.3~2.2 in fresh plum, and 1.8~2.2 in freezing plum. The total acid content of fresh plum concentrated extract and the freezing plum was 45.4~47.8, 60.3~60.9%, respectively. The content of evaporation at 85$\pm$5$^{\circ}C$ was constant irrespective of stirring speed. The yield of extraction of fresh plum was higher than freezing plum. According to this results, the use of stainless vessel, 50rpm, which gave a highly qualified plum concentrated extract.

• KSBB Journal
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• v.16 no.2
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• pp.153-157
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• 2001

Alcohol fermentation conditions for the production of plum wine were investigated and further, sensory evaluation and physiological functionalities of the plum wines were also determined and compared with those of plum liquors made by soaking plums in a mixture of commercial soju and 10% sugar for 15, 30, 60 and 120 days. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added to red plum juices and fermented at 25$^{\circ}C$ for 5 days. Angiotensin-converting enzyme inhibitory activity and fibrinolytic activity of the red plum wine were better than those of the plum liquors. However, the antioxidant activity, the SOD-like activity and the tyrosinase inhibitory activity of the plum liquors were better than those of the red plum wine. On comparing the red plum wine and the various kinds of plum liquors, the red plum wine was shown to be more acceptable by sensory evaluation.

• The Korean Journal of Food & Health Convergence
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• v.8 no.5
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• pp.1-9
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• 2022

The health of modern people is threatened by bad eating habits. In order to provide healthy desserts to people, we conducted a study on adding plum concentrate, which is effective for fatigue recovery, insomnia, and prevention of constipation, to scones. In order to examine the utility of scones made by adding plum concentrate, the following experiment was conducted. It was prepared by adding 0g, 3g, 5g, and 7g of plum concentrate to the scone dough, respectively. As a result of the test, the sensory characteristic value was the highest in the experimental group to which 5 g of plum concentrate was added (4.77). There was a significant difference in that the average value tended to increase as the concentration of the plum concentrate increased. As for fragrance, the experimental group with the addition of 5 g of plum concentrate showed the highest sensory characteristic value of 3.62, but there was no significant difference. The experimental group to which 3 g of plum concentrate was added showed higher preference than the control group in most items such as color, flavor, sweetness, and overall preference. This study suggests that the production of scones with plum concentrate has a high potential for commercial use.

• Mycobiology
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• v.48 no.6
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• pp.522-527
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• 2020

Plum pocket caused by the dimorphic ascomycetous fungi, Taphrina spp., results in unsightly malformations and crop loss. In 2016, Japanese plums (Prunus salicina Lindl.) with plum pocket symptoms were found in Gimcheon. Three isolates were collected from symptomatic P. salicina fruits and identified as Taphrina deformans based on morphological characteristics and molecular sequence analysis of including internal transcribed space (ITS) and the mitochondrial small ribosomal subunit (SSU) regions of the three isolates. Pathogenicity test on plum fruits confirmed that, the present T. deformans isolates are causal agent of plum pocket. To the best of our knowledge, this is the first report of plum pocket caused by T. deformans in South Korea.

• Biomedical Science Letters
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• v.14 no.1
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• pp.1-6
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• 2008

This investigation was performed to study the antioxidant activities and the antimicrobial effect of plum (Santarosa, Oishiwase) extracts. Plums were extracted by ultrasound-assisted method and boiling method. All extracts of plums showed concentration-dependent inhibitory effects on the DPPH free radical scavenging activity. In the superoxide anion radical scavenging method, all the plum extracts showed lower activity than BHT. But in case of sonicate extract of Oishwase exhibited the highest activity in plum extracts. The antimicrobial effect of plums used for human skin- or oral cavity-presented strains; Bacillus cereus (KCTC 1012) and Staphylococcus aureus (KCTC 1927). Addition of plum extracts was used by autoclaved and filtrated. Each extract solution was added into culture media with several concentration and then the bacteria cell growth was investigated for 72 hours. The effect of antimicrobial activities showed in a higher Staphylococcus aureus than Bacillus cereus. Results indicate that the autoclaved sample showed a higher antimicrobial activity than did the filtrated sample.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.269-272
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• 2000

In this study, alcohol fermentation condition for production of plum wine was investigated and further, sensory evaluation and nutraceutical properties of the plum wine and liquors were also determined. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added in red plum juices and fermented at $25^{\circ}C$ for 5 days. Among the red plum wine and various kinds of plum liquors, red plum wine showed the best acceptability and its ACE inhibitory activity, fibrinolytic activity and antioxidant activity were also excellent.

• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.114-118
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• 1994

In order to compare the contents of nucleic acid substances in various wines, the contents of nueleic acids were analyzed by HPLC. The contents of cytosine was found to decrease in the order of cherry wine > plum wine > dongdongju > chungha > pineapple wine > soju. The contents of guanine was found to decrease in the order of dongdonglu > chungha > pineapple wine > cherry wine > plum wine > soju. The contents of uridine was found to decrease in the order of dongdongju > chungha> cherry wine > pineapple wine > plum wine > soju. The contents of adenine was found to decrease in the order of dongdonglu > chungha > cherry wine > pineapple wine > plum wine > solu. The contents of guan oslne was found to decrease in the order of dongdongju > cherry wine > chungha > plum wine > pine-apple wine > soju. The contents of adenosine was found to decrease in the order of dongdongju > shun aha > cherry wine > plum me > pineapple wine > soju.

• Journal of Biosystems Engineering
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• v.42 no.4
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• pp.283-292
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• 2017

Purpose: Japanese Apricot, a type of plum, has various medicinal and economical applications. Plums are quite popular worldwide, but their deseeding remains a serious impediment to their processing. Therefore, a plum (Japanese Apricot) seed remover (PSR) was developed that can use various types of cutters according to the purpose of the plum processing, and its performance was evaluated. Methods: The proposed PSR, which allows multipurpose cutters, namely, zero-, two-, and four-blade cutters, to be installed, was first designed and manufactured. To identify appropriate parameters related to the cutting pressure, plums were harvested from three regions during three harvesting periods, and their geometrical and mechanical properties were measured. After application of the parameters related to the cutting pressure, a performance test was carried out on both fresh and frozen plums by identifying the ratios of the flesh recovery, seed recovery, seed breakage, deseeding efficiency, and machine efficiency. Results: The results show that, using the proper calculation of the processing parameters, 100% deseeding efficiency was facilitated regardless of the type of cutter used. However, in the case of a four-blade cutter, there are significant differences in the flesh recovery ratio according to the plum setting angle. Between the fresh and frozen plums, all cutters showed a significantly better flesh recovery ratio for the case of fresh plums. Conclusions: This machine will advance the plum processing technology, and eventually help the plum industry flourish.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.291-298
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• 2018

This study examined the effects of plums produced in Gimcheon area on the glucose and lipid metabolism in streptozotocin-induced diabetic rats. Male Sprague-Dawley diabetic rats were divided into four groups: control, diabetic control, Diabetes-low plum (containing 10% plum powder), and Diabetes-high plum (containing 20% plum powder). The animals were fed isocaloric experimental diets based on an AIN-76 diet for 6 weeks. Feed efficiency ratio (FER) of the diabetic groups were significantly lower than that of the control. On the other hand, among the diabetic groups, the FER of the high plum intake group was higher than that of the diabetic control. The liver weight per 100 g body weight of each group was similar but the liver weights tended to decrease as the amount of plum intake was increased. Kidney weight per 100 g body weight of the plum intake groups were significantly different compared to that of the diabetic control. The supplementation of plums lowered the fasting blood glucose level of the diabetic groups and improved the glucose tolerance, thereby lowering the glycosylated hemoglobin index. In addition, the supplementation of plum was lowered the blood total cholesterol concentration and increased the HDL-C/TC (%) significantly, thereby lowering the atherosclerotic index (AI) and hepatic peroxide level. A steady diet of plums produced in Gimcheon may be effective in controlling the blood glucose level and preventing chronic diabetes mellitus.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.143.1-143
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• 2003

Hop stunt viroid(HSVd) is a plant pathogen which infect a number of hosts such as grapevine, Citrus and Prunus plants. Sequence variants of HSVd have been divided into three types(i. grapevine and hop, ii. citrus, iii. plum, peach, apricot and almond). Purified RNAs from plum trees were used for the synthesis of cDNA with reverse transcription and amplified by polymerase chain reaction. Cloned cDNAs were sequenced and two different consensus sequence variants were detected. A neighbor-joining analysis was carried out on the sequence variants together with 62 previously described variants of HSVd from hop, plum and other species. Sequence variants from plum trees cultivated in Korea were clustered in HSVd-plum subtype and not in HSVd-hop subtype which were two Korean isolates belongs. These relationship between sequence variants from plum and two Korean isolates in HSVd-hop type supports the other origin for hop stunt disease.