This study investigated the yellowing phenomenon of maesil (Prunus mume), changes in organic acid (OA), and cyanogenic glycoside (CN-Glc) contents during post-harvest ripening, and the potential use of ripened maesil as raw material for CN-Glc-reduced maesil chungs. Ripening conditions were as follows: 5℃ for Ripening I, 20–22℃ with 50–60% RH for Ripening II, 20–22℃ with 50–60% RH after ultrasonic washing of maesil for Ripening II-US, and 35℃ and 80–90% RH for Ripening III. Yellowing did not occur in maesil under Ripening I even after 7 days, but was observed after 7 days of Ripening II and Ripening II-US, and after 3 days under Ripening III. The OA content slightly decreased under all ripening conditions, while CN-Glc content significantly decreased, with ripening under all ripening conditions, with Ripening II and Ripening II-US being the most effective at reducing CN-Glc levels. In maesil chungs prepared from ripened maesil CN-Glc content was significantly lower than that of those made with untreated maesil. These results demonstrate that ripening under the conditions tested in this study significantly reduces CN-Glc content in maesil with minimal reduction in OA content, enabling the preparation of CN-Glc-reduced processed maesil products.

Abstract
서 론
재료 및 방법
    재료
    매실의 추숙
    매실청의 제조
    유기산
    시안배당체 정량
    통계 처리
결과 및 고찰
    매실의 추숙
    매실의 유기산
    매실의 시안배당체
    매실청의 시안배당체
요 약
References

• 이지현(서울대학교 생활과학대학 식품영양학과) | Jihyun Lee (Department of Food & Nutrition, College of Human Ecology, Seoul National University, Seoul 08826, Korea)
• 장채민(경기대학교 일반대학원 식품생물공학과) | Chaemin Jang (Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon 16227, Korea)
• 김현석(경기대학교 일반대학원 식품생물공학과, 경기대학교 바이오융합학부 식품생물공학전공) | Hyun-Seok Kim (Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon 16227, Korea, Major of Food Science and Biotechnology, Division of Bio-Convergence, Kyonggi University, Suwon 16227, Korea) Corresponding author