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Effect of Pickling Methods on the Quality and Flavor of Umeboshi

Author

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  • Kana Fukuma

    (Tokyo University of Technology, Japan)

  • Hiroko Seki

    (Tokyo University of Technology, Japan)

Abstract

Umeboshi is made by pickling plums in salt. The quality of umeboshi varies depending on the pickling method and additives used. In the present study, we compared the quality of plums pickled in salt, brine, and Ca-supplemented brine. Quality determinants of the pickled plums included hardness, moisture content, pH, Brix value, fruit color, and malic acid, citric acid, and salt concentrations. We also performed a microbiological evaluation of the umeboshi. Additionally, using a questionnaire, we surveyed consumer preferences for umeboshi pickled using different additives. Salt-pickled umeboshi had a high pH and low citric acid content, resulting in a mild flavor, whereas umeboshi pickled in brine had a high malic acid content. After soaking in various salts, the acidity of pickled plums increased. Moreover, umeboshi pickled in Ca-supplemented brine exhibited high L-and a-values. Our results suggest that malic acid contributes to the flavor and appeal of umeboshi and that Ca supplementation in the brine results in bright-colored umeboshi.

Suggested Citation

  • Kana Fukuma & Hiroko Seki, 2024. "Effect of Pickling Methods on the Quality and Flavor of Umeboshi," European Journal of Agriculture and Food Sciences, European Open Science, vol. 6(2), pages 19-25, March.
    • Handle: RePEc:epw:ejfood:v:6:y:2024:i:2:id:20771
    DOI: 10.24018/ejfood.2024.6.2.771
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