THE RELATIONSHIP BETWEEN ADDITIONAL WAYS OF CALCIUM HYDROXIDE AND THESHRINKING OF BRINED UME FRUIT

In ordinary cases, brined ume fruit with Ca(OH)(2) becomes hard in tex ture, but in some cases wrinkles appear on the peel of the brined frui t, and such fruit has been called shrunk fruit. The shrunk fruit decre ases in yield of hardened ume fruit and becomes soft in texture, so lo ses completely the value as hardened and brined ume fruit. Because the valuable way to prevent the shrinking was not found yet, we studied t he way of preventing the shrinking and found the available way for it. The results obtained were as follows: (1) At the bigining of the brin eing, the ume fruit added 0.15% Ca(OH)(2) the ratio against the fruit shrank, but the fruit added 0.30% Ca(OH)(2) dt shrink. (2) The ume fru it added 0.15% Ca(OH)(2) after the brineing did not shrink, but became soft in texture along with a delay of Ca(OH)(2) addition. (3) The ume fruit added 0.15% Ca(OH)(2) at 1 week after the brineing hardened eno ugh in texture. (4) The fruit added Ca(OH)(2) increased Ca contents. ( 5) HSP (HCl soluble pectin) decreased in the ratio against total pecti n along with delay of Ca(OH)(2) addition, and the hardness also decrea sed. Thus, the prevention of the shrinking of brined ume fruit might o ccur under the inhibition of the change of HSP resulting with a crossl inkage between Ca of added Ca(OH)(2) and pectin.