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Effects of Low Pressure Storage on Various Taste Components, Pectic Substances and Hardness of Ume Fruit
organic acids pectic substances hardness
2010/11/22
After treatment with about 200 ppm hypochlorite solution, ume 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....