Characterization of Pickled Plums (Texture Evaluation and X-Ray Inspection) - Multifaceted Measurement of Plums Pickled in Plum Wine

Introduction

Plum is not only a food but also used as a medicinal foodstuff to recover from fatigue and treat food poisoning. There are many types of plums such as the well-known Gojiro, Shirakaga, Sugita, Akebono, and Nankoh varieties. Yellowish unripened plums are used to make pickled plums and plum wine. Texture and smell of four types of store-bought plums pickled in plum wines were converted into numerical values for comparison. The analysis and measurement items are listed below. (1) Measurement of hardness and elastic quality which corresponds to chewiness using the EZ Test Shimadzu Compact Table-Top Testing Machine (2) Fluoroscopy of the inside of fruit flesh using the SMX-1000 Shimadzu Microfocus X-Ray Inspection System to see how pickled it is.

November 4, 2010 GMT