The objective of this study was to investigate changes in the cyanogenic glycoside (CN-Glc) content of apricot and plum chungs over the sugaring-ripening period and to evaluate their quality characteristics. The whole and flesh parts of the apricot and plum were mixed with sugar to a mixing ratio of 1:1 (w/w) to prepare their chungs, after which the fruit-sugar mixtures were stored for 13 months. The CN-Glc content dramatically increased within 3-4 months, reached the maximum, and gradually decreased over storage by 13 months. The apricot and plum chungs with seeds exhibited much higher CN-Glc contents than those without seeds. All chungs stored for 10 months were filtrated and treated for 30 min at 85oC to measure their quality characteristics. Similar soluble solid contents (53.4- 53.6oBx) were found in all chungs. The apricot and plum chungs without seeds exhibited the higher concentrations of total carbohydrate, organic acid, and total polyphenolic compounds than those with seeds. In addition, the color of the apricot and plum chungs without seeds was darker and deeper yellow than those with seeds. Overall, the apricot and plum flesh may be better for producing the stone fruit chungs with minimal CN-Glc content and better nutrition.

서 론
재료 및 방법
    재료
    살구청과 자두청의 제조
    시안배당체 정량
    가용성 고형물
    총당
    유기산
    총 폴리페놀성 화합물
    색 특성
    통계 처리
결과 및 고찰
    당침 중 시안배당체 함량 변화
    과일청 완성품의 시안배당체 함량
    과일청 완성품의 가용성 고형물과 총당
    과일청 완성품의 유기산 함량
    과일청 완성품의 폴리페놀성 화합물
    과일청 완성품의 색 특성
요 약
감사의 글

• 배시연(경기대학교 일반대학원 식품생물공학과) | Si-Yeon Bae (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
• 장채민(경기대학교 바이오융합학부 식품생물공학전공) | Chae Min Jang (Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University)
• 박수원(경기대학교 일반대학원 식품생물공학과) | Su-Won Park (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
• 이현준(중앙대학교 식품공학과) | Hyunjun Lee (Department of Food Science and Technology, Chung-Ang University)
• 이지현(중앙대학교 식품공학과) | Jihyun Lee (Department of Food Science and Technology, Chung-Ang University)
• 이광원(고려대학교 일반대학원 생명공학과) | Kwang-Won Lee (Department of Biotechnology, College of Life Science and Biotechnology, Korea University)
• 김현석(경기대학교 일반대학원 식품생물공학과, 경기대학교 바이오융합학부 식품생물공학전공) | Hyun-Seok Kim (Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University) Corresponding author