Changes in cyanogenic glycoside content of maesil (Prunus mume) and its chung with ripening after harvest

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.