This study aimed to investigate the effect of storage temperature and pressure plate treatment on chemical composition in Prunus mume sugar extracts (PSEs). Green Prunus mume fruit was mixed with an equal amount of commercial sugar and stored at 4 or 25oC for 9 mon with or without a pressure plate. The alcohol contents in PSEs stored at 4oC were lower than those stored at 25oC. The amygdalin contents in PSEs stored at 25oC with pressure plate were significantly low. The sucrose in PSEs was converted into glucose and fructose during storage. The glucose, fructose and total phenol contents in PSEs stored at 25oC were higher compared with those at 4oC. The total soluble solid and polyphenol contents in PSEs were increased at 25oC until 90 d and 4oC until 150 d and then the contents were constant. The total acidity in PSEs stored at 4oC were higher than those at 25oC. These results indicate that storage temperature plays an important role in controlling the alcohol, amygdalin and sucrose contents in Prunus mume sugar extracts (PSEs).

Abstract
서 론
재료 및 방법
    매실 당 침출액의 제조
    알코올 함량 측정
    Amygdalin 함량 측정
    유리당 함량 측정
    폴리페놀 함량 측정
    당도, 색도, pH 및 산도 측정
    통계처리
결과 및 고찰
    알코올 함량
    Amygdalin 함량
    유리당 함량
    폴리페놀 함량
    당도, pH 및 산도
요 약
References

• 박가영(농촌진흥청 국립농업과학원 농식품자원부) | Ga-Yeong Park (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 장현욱(농촌진흥청 국립농업과학원 농식품자원부) | Hyun Wook Jang (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 김경미(농촌진흥청 국립농업과학원 농식품자원부) | Kyung Mi Kim (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 황영(농촌진흥청 국립농업과학원 농식품자원부) | Young Hwang (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 김하윤(농촌진흥청 국립농업과학원 농식품자원부) | Ha Yun Kim (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration)
• 조용식(농촌진흥청 국립농업과학원 농식품자원부) | Yong Sik Cho (Department of AgroFood Resources, National Institute of Agricultural Sciences, Rural Development Administration) Corresponding author