Abstract
The dehydration and penetration behaviors in pickled ume production were discussed using four types of edible salt whose bittern composition, moisture content, particle size and shape differed. Following the pickled ume experiment, which was conducted for 28 days, the quantity dehydration was proportional to the total amount of salts included in additive edible salt. Sodium, magnesium, calcium, sulfate ion and potassium concentrations were maintained in an equilibrium state between pickled ume and pickled solution by means of salt penetration from salt in an ume, or the discharge of these ions from an ume, citric acid and malic acid, which exist only in an ume, were discharged in the pickled solution and their concentrations were constant.
