Transfer of caesium and potassium from Japanese apricot (Prunus mume Sieb.et Zucc.) to Japanese apricot liqueur (Umeliqueur)

Abstract

The potential contamination with radionuclides released by the Fukushima Daiichi Nuclear Power Plant Accident following the great east Japan earthquake and tsunami in March 2011 of agricultural products and processed foods derived from them is a matter of on-going concern. The stable 133 Cs is a useful indicator for predicting the behaviour of radioactive Cs, and potassium (K) is a congener of Cs. In this study, the distribution of 133 Cs and K in Ume fruit, and the transfer of 133 Cs and K from Ume fruit to Ume liqueur, were investigated. The concentrations of 133 Cs and K in Ume fruit were highest in the skin, followed by the kernel or flesh, and then the pit. About 80% of 133 Cs and K in all Ume fruits was distributed in the flesh. The transfer ratios of 133 Cs and K from Ume fruit to Ume liqueur were similar among all cultivars after 3 months, and they were similar to those of organic acids. The food retention factor (Fr = weight of 133 Cs in Ume liqueur/weight of 133 Cs in Ume fruit) was ca. 0.8, and the processing factor (Pf = concentration of 133 Cs in Ume liqueur/concentration of 133 Cs in Ume fruit) was 0.2-0.3. From the present study, the radioactivity of Ume liqueur would be below the legal limit if made using Ume fruits within the legal limit, thereby confirming the safety of Ume liqueur.

Parameter Values for Estimation of Internal Doses from Ingestion of Radioactive Fallout from Nuclear Detonations

“…On average, the 137 Cs content of wine compared with grapes was about 0.40 (0.40 Bq L −1 wine per Bq kg −1 grapes), and the 90 Sr content of wine compared with grapes was about 0.23 (0.23 Bq L −1 wine per Bq kg −1 grapes) (Hellmuth et al 1989). Okuda et al (2016) reported that about 80% of cesium in the fruit of Japanese apricot was retained in the liqueur made from the fruit; this corresponded to a cesium concentration in the liqueur of approximately 20-25% of that in the fruit (processing factor about 0.25 Bq L −1 liqueur per Bq kg −1 fruit).…”