Abstract
Changes in mineral component during the processing of umeboshi was investigated using ripened Nanko mume fruit as raw material. Calcium and Magnesium contents were increased or almost equal by pickling in salt, and potassium was decreased. Among the trace elements, iron showed remarkable increase by salting. Furthermore, mineral component of salt used for pickling was recognized to reflect in the content of these elements in salted mume fruits. Sodium content in edible part of Umeboshi was decreased with desalting and following pickling in seasoning solution, but those of calcium and magnesium did not changed. Potassium was also decreased but large part of potassium remained in edible part, suggesting that a function of Umeboshi as an alkaline food remained after hypochloric treatment. Contents of all minerals investigated showed smaller change in kernel than those in pulp. Many parts of organic acid in edible part remained after Umeboshi processing, and it was speculated that resulting low pH condition effected on the mineral composition in Umeboshi.
