The oriental plum (Prunus salicina) is one of the most popular fruits in Korea due to its sweet taste and pleasant aroma. The objective of this study was to analyze the quality characteristics and antioxidant activities of a puree made using plums stored at low-temperatures. The quality characteristics were determined by estimating total soluble solids (TSS, °Brix), titratable acidity (TA, % citric acid), TSS/TA ratio, pH, colors, sugar content, and sensory profiles. The antioxidant effects were estimated by total polyphenol and flavonoid content and radical scavenging activity. The results showed that the plum puree containing both the flesh and the peel had markedly higher red coloration (a* value) than the puree without the peel, while yellow coloration (b* value) and lightness (L* value) were lower in the puree without the peel than with the peel. The sensory qualities including the plum taste and flavor, texture as well as overall acceptance showed no significant variation between the samples. Meanwhile, the total polyphenol/flavonoid content and radical scavenging activities were significantly improved by the presence of fruit peel and by frozen storage. These findings suggest that frozen plums could be a suitable ingredient for making a puree and concentrate for the food manufacturing industry.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료 및 시약
    2. 자두 퓨레 제조
    3. 자두 퓨레의 이화학적 특성 분석
    4. 자두 퓨레의 당 함량 측정
    5. 자두 퓨레의 관능적 특성
    6. 자두 퓨레의 총 폴리페놀 함량 측정
    7. 자두 퓨레의 총 플라보노이드 함량 측정
    8. 자두 퓨레의 ABTS 라디칼 소거능
    9. 자두 퓨레의 DPPH 라디칼 소거능
    10. 통계분석
III. 결과 및 고찰
    1. 자두 퓨레의 이화학적 특성
    2. 자두 퓨레의 관능적 특성
    3. 자두 퓨레의 항산화 성분 및 항산화 활성
IV. 요약 및 결론
References

• 박명빈(안동대학교 식품생명공학과) | Myeongbin Park (Department of Food Science and Biotechnology, Andong National University)
• 박사무엘(안동대학교 식품생명공학과) | Samuel Park (Department of Food Science and Biotechnology, Andong National University)
• 여채은(안동대학교 식품생명공학과) | Chaeeun Yeo (Department of Food Science and Biotechnology, Andong National University)
• 김건오(안동대학교 식품생명공학과) | Keono Kim (Department of Food Science and Biotechnology, Andong National University)
• 전익조(안동대학교 원예·생약융합학부) | Ik-Jo Chun (Department of Horticulture and Breeding, Andong National University)
• 조영은(안동대학교 식품영양학과) | Young-Eun Cho (Department of Food and Nutrition, Andong National University)
• 성지혜(안동대학교 식품생명공학과) | Jeehye Sung (Department of Food Science and Biotechnology, Andong National University) Corresponding author