-shu (Japanese plum liqueur) was prepared by the conventional method in this study.
Nonvolatile organic acids of -shu were separated by ion-exchange chromatography.
Analysis of the acids after butylation by gas chromatography led to the detection of eight components, two of which were benzoic and succinic acids not reported hitherto in -shu.

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Japan's production has kept growing since 1960's but it is overwhelmingly concentrated in Wakayama Prefecture, which now hosts over two thirds of cultivation in Japan. The success and prosperity of the Wakayama production center is noteworthy in the hardship of local production centers, which has struggled to survive amid the globalization. We examine what has most contributed to the Wakayama dominance by comparing the development and industrial structure of production centers between Wakayama and Gunma Prefectures. The latter is the second largest production center in Japan. There are two epoch making periods in the postwar production growth in Japan. The first surge in production was led by the booming unripe demand in 1960's; the 1962 revision of the Liquor Tax Law lifted the ban on brewing private wine. The second surge occurred in late 1980s and 1990s; the growing health consciousness and the development of the restaurant industry stimulated a demand for "Umeboshi (a pickled Japanese ）" and contributed to the rapid increase in production. However, the second surge was unique in Wakayama Prefecture and not significant in other areas. Main results in this study on competitive advantages and driving forces of the Wakayama dominance in production are as the followings: Firstly, from late Taisho period to early Showa ere, the core of production industry containing cultivators and processors was established in considerable size in Wakayama prefecture. The local specialty, "Nankoume," acted as a mediator of this combination. But the other production centers, even Gunma Prefecture, failed to form such combination. Secondly, the combination benefitted both of two players. Cultivators provided primarily processed to processors either directly or through broker and could avoid the damage from market fluctuation. And processors were relieved from the burden of primary processing and could focus on the development of innovative products such as "Katsuoume" and "Ajiume". This enormously contributed to the Wakayama dominance. Finally, owing to the benefits from the combination, the Wakayama Prefecture secured its position as a main center of production in 1960s and led the secondary expansion since late 1980s. Simultaneously, based on the combination, it formed a broader production complex containing various supporting industries such as distribution and tourism. This further strengthened the solid competitive advantage of the Wakayama production center.

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After treatment with about 200 ppm hypochlorite solution, fruit (Japanese apricot, Prunus mume Sieb. et Zucc.) was soaked in water, 5% NaCl or 10% NaCl with Ca lactate or ashed kelp as a hardener. The fruit was stored at a pressure of 1.2×10³ Pa. After 6 months, we analyzed the organic acids, free sugars (sugars), free amino acids (amino acids), inorganic cations and pectic substances in the fruit. We also measured the hardness, and the yeasts and lactic acid bacteria were examined. The following results were obtained: (1) Yeasts and lactic acid bacteria were not detected. (2) fruit without a hardener obviously softened. Though fruit with a hardener generally maintained hardness, the fruit stored in water decreased slightly more than that stored in 5% and 10% NaCl. (3) fruit with Ca lactate contained lactic acid produced by dissociation of the lactate to Ca ion and lactic acid. However, organic acids in fruit were not decomposed during storage. (4) Though sucrose was resolved to glucose and fructose, no sugars in fruit decomposed to any compound except the sugars. (5) The major amino acid in fresh fruit was asparagine which represented 93.3% of the total amino acids. The ratio of asparagine in stored fruit was almost the same as that in the fresh fruit. In addition, amino acids in fruit were considered not to decompose during storage. (6) Because the Ca content in the alcohol-insoluble substances prepared from fruit with Ca lactate or ashed kelp increased, Ca in both hardeners was thought to bind to some components such as pectic substances. (7) With storage, fruit decreased in the ratio of 0.05 N hydrochloric acid-soluble pectin (HSP) to total pectin and increased in the water soluble-pectin (WSP) ratio. Though the HSP in fruit with Ca lactate also decreased, the degree of decrease was less than that of the fruit without a hardener. In addition, the WSP ratio did not increase. Furthermore, fruit with ashed kelp was remarkably larger in HSP ratio than the fruit with Ca lactate, and the WSP was less than that in the fresh fruit. From these results, it was found that under low pressure storage, though sucrose was resolved to glucose and fructose, the taste components in fruit were maintained. Furthermore, it was found that ashed kelp has an ability about equal to that of Ca lactate to maintain the hardness of fruit during storage. However, it was considered that the mechanism for maintaining hardness might differ each case.

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“Kari-kari ” is a product of Japanese apricot ( fruit) brined mixing with calcium compounds, and its crispy texture is very unique. fruit should be harvested in the early stage of maturation. It means the content of citric acid is low, and the ratio of hydrochloride acid soluble pectin to water soluble pectin is high. The concentration of calcium ions should be more than 0.16％ to the fresh fruit weight to attain sufficient crispness, but not more than 0.32％ to avoid bitterness. It is necessary for calcium ions to uniformly disperse from the peel to the end of the flesh. Polysaccharides of cell wall bounded to each other by the linkage of calcium ions provide appropriate hardness (crispness) of fruit flesh. Calcium reagents such as calcium hydroxide, calcium lactate, calcium oxide are utilized, and calcium carbonate shows less effect on hardening flesh. Various materials such as egg shell incinerated at more than 720℃ and oyster shell incinerated at more than 1000℃, which contain calcium oxide, are also utilized. The concentration of sodium chloride reached 20％ after brining, and the fruit is desalting once and then seasoned using a sodium chloride solution at a lower concentration (about 9％).

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Flesh and seed weights of stone fruits such as cherry, (Japanese apricot), sumomo (Japanese plum), nectarine, and peach were investigated for calculations of pesticides residue levels determined utilizing both the Japanese and international definitions portions to be analyzed. The calculated correction factors ranged from 0.88 for to 0.96 for sumomo. Small fruit commodities such as cherry and are more influenced by the calculation procedure to convert to a whole commodity basis. These results indicate that calculated pesticide residue levels in whole commodities (international standard) are slightly lower than the actual concentrations without seeds (current Japanese regulations).

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酵母により変敗した梅加工品の品質変化を調べ,さらに酵母汚染試料から酵母の分離を行い,得られた酵母菌株の同定と,その各種食塩濃度および各種pHにおける生育挙動ついて検討し,以下の結果を得た.
(1) 酵母汚染した梅加工品は,主要成分である有機酸が減少しており,それに伴いpHが上昇していた.また,酵母汚染した梅漬は,硬度低下,あるいは組織崩壊を起こし,硬さを左右する構成ペクチンの分解が認められた.このペクチン分解にも産膜酵母が関与していることが考えられた.
(2) 産膜汚染試料から分離した酵母25菌株は,Debaryomyces hansenii 4菌株,Pichia anomala 1菌株,Pichia membranaefaciens 3菌株,Torulaspora delbrueckii 1菌株,Candida jamata 1菌株,Candida krusei 3菌株,Candida pelliculosa 3菌株,Kloeckera apiculata2菌株,以下未同定の3菌種Candida sp. -A 2菌株,Candidasp. -B3菌株,Candida sp. -C 2菌株の5属11種に同定された.
(3) 分離酵母の各種食塩濃度および各種pHにおける生育を検討した結果,P. anomala, C. famata, Candtda sp. -AおよびCandida sp. -Bと同定された菌株は食塩濃度20%のYM液体培地に良好に生育が可能な著しい耐塩性(中等度好塩性)とpH 2.0の梅酢液にも生育良好な低pH耐性を示した.
(4) 低pH耐性を示す菌株,特にCandida sp. -B YITC 114株は,梅酢液中で高い有機酸の資化能を示した.これらの有機酸資化能の強い酵母が,梅漬類における主要産膜酵母であると思われた.

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fruit was brined with 0, 0.3, 0.6 and 0.9% (based on fruit weight) calcium hydroxide for 36 days and subsequently exposed to the sun for 8 days. The water content and titratable acidity decreased, and the sodium chloride concentration increased in the fruit from all lots during brining. During exposure to the sun while immersed in water with a film package, the sodium chloride concentration and titratable acidity both decreased, and the water content increased in the fruit from all lots. The L- and b-values of the fruit surface decreased, the a-value increased, and the chlorophyll content decreased markedly in the first 3 days in the fruit from all lots during brining. The L- and a-values increased after sun exposure, these values being larger with increasing calcium hydroxide concentration. The ‘lightness’ and ‘redness’ of the sun-exposed samples were evaluated according to a 7-level numerical scale in comparison with the brined samples with the same calcium hydroxide concentration, and the result was subjected to the t-test. A significant difference between these two groups was at the level of p<0.001 with every calcium hydroxide concentration. The sun-exposed samples were lighter and redder than the brined samples. The ‘redness’ could be discriminated at the significance level of p<0.01 between paired samples, except with a 0.6-0.9% calcium hydroxide concentration in the brined sample and 0.3-0.6% in the sun-exposed sample. A coefficient of correlation between the scale of ‘redness’ and the hue value was recognized with r=−0.915 and r=−0.947 (both p<0.05) for the brined and sun-exposed samples, respectively. It was confirmed that the ‘redness’ was increased by sun exposure after brining and, furthermore, the hardness was unchanged by sun exposure. Consequently, it is suggested that the sun-exposure step can be introduced into the salted processing in order to intensify the red coloring.

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To clarify the suppressing effect of perilla for fishy odor, the volatile components of the sardine boiled with pickled “”, soy sauce and perilla were studied by comparing them with that of the sardine boiled with pickled “” and soy sauce.
By sensory test, it was found that the fishy odor was distinctly controlled by the addition of perilla.
Six carbonyls (acetaldehyde, propionaldehyde, isobutyraldehyde, isovaleraldehyde, benzaldehyde and perillaldehyde), two alcohols (ethyl alcohol and 1-penten-3-ol) and limonene were identified in the head-space volatiles of the sardine boiled with pickled “”, soy sauce and perilla by gas chromatography and gas chromatography-mass spectrometry. But perillaldehyde and limonene of these components were not identified in the volatiles of the sardine boiled with pickled “” and soy sauce, and were caused by perilla. By sensory test on the odor of the sardine boiled with pickled “”, soy sauce, authentic perillaldehyde and limonene, it was confirmed that perillaldehyde greatly contributed to mask the odor specific for the boiled sardine, but limonene didn't play an important part to mask the fishy odor.

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The ethyl carbamate concentration of commercial liqueur products was studied, and a method of reducing it was examined from the viewpoint of antioxidation. The average ethyl carbamate concentration across 38 liqueur products was 0.12 mg/l (0.02–0.33 mg/l). When potassium metabisulfite was added to a concentration of 0–1,000 ppm during production, the generation of ethyl carbamate was reduced in a concentration-dependent manner, but when the amount of potassium metabisulfite added was below the maximum level allowed under the Japanese Food Sanitation Act, the reduction was only 27%. When liqueurs were produced under deoxygenated conditions created using an oxygen absorber, the ethyl carbamate concentration was reduced by up to 47% as compared with the control group, probably due mainly to a reduction in free hydrogen cyanide. When liqueur was produced in an oxygen atmosphere, the ethyl carbamate concentration increased by up to 50% as compared with the control group. Thus, oxygen may be involved in the generation of ethyl carbamate in liqueur production.

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To examine the influence of the maturity of fruit (Japanese apricot, Prunus mume SIEB. et ZUCC.) on the taste of liquor, we analyzed various taste components, pectic substances and cyanogenic glycosides in the liquor aged for three months and the corresponding fruit material picked on six different occasions between May 14 and July 1. We also evaluated the bitterness, aroma and taste of the liquor according to a 5-level numerical scale. The following results were obtained: (1) The liquor made from fruit picked after June 11 exhibited a slight increase in red and yellow color along with a delay in the harvesting date, and the lightness gradually decreased. (2) Organic acid composition in the liquor changed with almost the same tendency as that of the fruit material. (3) liquor made after June 11 easily exhibited inversion of sucrose to glucose and fructose, and the sugar penetrating into the flesh of the fruit during aging inverted to structural sugars easier than that in the liquor. (4) Total pectin level in fruit removed from the liquor and the corresponding fruit material was not greatly different. (5) Amygdalin was barely detectable in the liquor. The liquor made on May 14 contained 69.0 mg prunasin in 1000 ml liquor, but this gradually decreased with the picking time of the fruit material occurring late. (6) The evaluation score of the sensory test for bitterness gradually decreased in accompaniment with a delay in the picking time of the fruit material, and that for aroma and taste increased little by little. The scores of sensory test for bitterness and prunasin levels showed a correlation at r=0.83 (p<0.05). From these results, we would like to propose that the fruit reaped at ripe or over-ripe stages is the optimum material for liquor because the liquor produced from such fruit barely exhibits bitterness and is favorable in aroma and taste.

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A high performance liquid chromatographic method for the simultaneous determination of the cyanogenic glycosides, i. e., amygdalin (AM) and prunasin (PR), and their degradation products, i. e., benzaldehyde (BAL) and benzoic acid (BA), in processed foods containing (Japanese apricot Prunus mume Sieb et Zucc.) was developed.
The sample was extracted with 0.05M citric acid solution and cleaned up by use of a Seppak C₁₈ cartridge. The extract was chromatographed on a Capcell Pak C₁₈ SG120 column with acetonitrile-water-0.2M phosphate buffer, pH 4.0 (16: 79: 5). Detection was achieved with a UV monitor set at 210nm. The peaks corresponding to AM and PR were confirmed by examination of the effect of emulsin treatment.
The recoveries from extract, umeboshi (dried and salted ), umeshu (Japanese apricot wine) and jam fortified with AM, PR, BAL and BA at levels of 40-100μg/g each were 86.9-100.6% (C. V. 3.7-7.7%) for AM, 69.9-105.3% (0.9-4.2%) for PR, 71.9-85.0% (1.8-2.6%) for BAL and 82.7-99.1% (0.8-4.8%) for BA, except for AM in the extract and the umeboshi. AM in extract and umeboshi could not be determined owing to interference by contaminants.
The determination limits were 10μg/g for AM, 2μg/g for PR, and 1μg/g for BAL and BA, respectively.

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Ethyl carbamate concentrations in oak barrel-aged (Prunus mume) liqueurs were measured, and possible explanations for elevated levels were examined. The average concentration was 0.30 mg/L, significantly higher than in liqueurs not aged in oak (0.08 mg/L). Oak powder extracts were prepared from both untoasted and toasted oak powder by extraction with aqueous ethanol, and these were used to make liqueurs. Relative to a no-oak control, the ethyl carbamate concentrations were 3.8 and 11 times higher in the liqueur made with the untoasted and toasted oak powder extracts respectively. The extracts were loaded onto a C18 column, washed with water, and eluted with methanol. The ¹³C-NMR spectra for the main constituents of the methanol elution fractions were consistent with those for lignin or fragments thereof. The methanol fractions were added to liqueur which was stored for 3 months. Relative to a control, the ethyl carbamate concentrations in the 3-month old liqueurs were found to be 1.2 and 4.6 higher for the untoasted oak-powder and the toasted oak-powder respectively. Ethyl carbamate was formed when lignin was added to a 40% aqueous ethanol solution that contained potassium cyanide. These observations suggest that lignin or fragments thereof promote the formation of ethyl carbamate.

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Two types of fruit (Japanese apricot) products, hardened fruit and salted and sun-dried fruit, were prepared using calcium gluconate, a calcium compound which has attracted interest recently because of the proliferation of Lactobacillus bifidus, as a substitute for calcium hydroxide; the properties of the products were compared with conventional products prepared using calcium hydroxide. Calcium gluconate acted as a hardener similar to conventional calcium hydroxide in hardened fruit products. The color of the product lost some of its redness and turned more yellowish. Since calcium hydroxide made the surface of the hardened fruit product redder, which is not preferred by consumers, calcium gluconate had a favorable effect on the surface color. Another problem regarding taste was also solved by using calcium gluconate. The product prepared using calcium hydroxide tasted bitter, while calcium gluconate did not leave a bitter taste in the hardened fruit product, and the difference was significant (p<0.01). The bitterness threshold in the solution was also lower with calcium gluconate compared with the case of calcium hydroxide. The effect of calcium gluconate on the salted and sun-dried fruit product was the same as calcium hydroxide and it was apparent that calcium gluconate prevented damage to the skin.

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純度の異なる塩を用いてウメ漬けを実施し，塩の純度の違いがウメ干しの品質に与える影響について検討した．その結果，塩の純度が高いほどウメ漬け後のウメの塩分濃度は高くなった．しかし，ウメ漬け後のウメのクエン酸濃度は，いずれの塩を用いた場合においてもほぼ同濃度であり，塩の純度の違いによる差は見られなかった．一方，ウメ漬け後のウメの破断強度は，塩の純度が高いほど低くなった．ウメの色については，塩の純度が高いほど天日干し後のL値^＊が高くなった．これらの差は，塩の苦汁成分が影響したと推測される．塩の純度の違いによるウメ干しの破断強度の差は，天日干し操作により小さくなった． ウメ干しの塩味については，ウメ干しの塩分濃度が高いほど塩味を強く感じることが示唆された．色については，L値^＊が低い方が好まれる傾向が見られた．また，ウメ干しの好ましさは，塩味の強さおよび色の好ましさに影響されることが示唆された．これらは，塩の純度により制御できると考えられた．一方，ウメ干しの酸味および硬さについては，ウメ干しのクエン酸濃度および破断強度との相関性は見られなかった．また，これらはウメ干しの好ましさへ与える影響も小さいことが示唆された．

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塩の苦汁成分量の違いがカリカリウメの食感におよぼす影響について検討した．その結果，塩中の苦汁成分量が多い塩を用いたウメの破断強度は，少ない塩を用いたウメと比較して高く，塩漬け期間中のウメの軟化が抑制されることが示唆された．また，ウメのペクチン中のHSP/WSP は，塩中の苦汁成分量が多い塩を用いると高くなり，塩に含まれているCaがウメの硬度保持に影響していることが示唆された．

また，塩中の苦汁成分量を操作することにより市販品と同等の破断強度を持つウメを作製できることが示唆された．

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Visible and near infrared spectroscopy was investigated as a method for rapid analysis of the sugar compositions of raw

ume

juice. In total, 314 raw

ume

juice samples were collected over a long growth period and visible and near infrared transmittance spectra between 400 and 1850nm were acquired using a spectrophotometer with a quartz cuvette with 1-mm thickness. The partial least squares (PLS) calibration models for the total sugar content of

ume

fruit juice were developed using original spectra and pretreated spectra (normalization, first derivative, second derivative and multiplicative scatter correction) in five different wavelength ranges. The best models used the second derivative spectral data in the wavelength ranges of 1100-1850nm with the lowest standard error of prediction (0.133%). Moreover, good calibration models for sugar compositions (fructose, glucose, sorbitol, sucrose) of

ume

juice were obtained using the same second derivative spectral data in the wavelength range of 1100-1850nm, and gave relatively good predictions with high value of R² and low value of SEP : fructose, 0.96 and 0.062% ; glucose, 0.94 and 0.068%, sucrose, 0.92 and 0.065%, sorbitol, 0.87 and 0.046, respectively. Results indicated that near infrared spectroscopy provided useful method to rapidly analyze the total sugar content and the sugar composition of raw fruit juice.

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本研究は,規模の拡大や都市へのアクセス, 労働力の高齢化などで大きな制約のある営農条件不利地域を対象に, そこでの農業存続の新たな可能性を解明することを試みた. その際, 一部に認められる自立的農業経営地域の存立メカニズムを検討することに力点を置いた. また, 農民の組織化, 加工業など農外部門との関わり, 農業の国際化との関わりの検討も重視した. 対象としたのは, 和歌山県日高郡南部川村の梅生産と加工である. 研究の成果は次の通りである. 第1にこの地域の梅栽培の発展過程を考察し, 全国的な梅産地への成長に至るこの地域の特質を検討した. 結果, 梅干需要の伸びが梅加工業の集積した当地の梅産地としての成長に有利に作用したと考えられる. 第2に, 村内の梅栽培農家の経営形態を1年間の労働力配分を重視して分析したところ, 安定した収益を挙げる梅栽培を柱とした複合経営により自立的な農業経営が達成されていることが明らかになった. 第3に, 梅栽培農家の安定した収益を保証するメカニズムを加工業者に着目して検討した. その結果, 2次加工部門を域内に取り込むことや台湾産の梅干を輸入することで成長してきた加工業者の存在が梅の生産者価格の高付加価値化と安定において重要であることが明らかになった. 一方, 生産農家,加工業者の双方において労働者の不足と高齢化が, また流通部門では海外産品の高騰がともに問題点として指摘された.

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Six patients with nasal allergy due to Japanese Apricot pollen which are called "" pollen were clinically examined. All cases had hyperrhinorrhea and nasal obstruction with ocular symptoms, and one of them also had itching in the pharynx. They have lived for 8 to 47 years near by a large grove of Japanese apricot and 4 of them were fruit-growers. Among these four cases, three have suffured from nasal and ocular symtoms while they were working in the grove. These cases had positive skin reaction to clude "" pollen extract, and five patients also reacted to nasal and ocular provocative tests.
Serum IgE value by RIST was distributed from 98 to 2300IU/ml (mean value 887IU/ml). Specific anti-"" pollen IgE in the serum was measured by BrCN activated RAST method, and serum value of five patients was 1.6 timed to 3.5 times higher than that of non-allergic subjects.
Air-borne "" pollen collected in a grove were observed from the beginning of February to the middle of March, and maximum grain count was 43 per cm² in 24 hours.

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