Comprehensive approaches for mitigation of total cyanide in Maesil (Prunus mume) syrup: a stone fruit-derived product

Key Points

• Total cyanide levels were significantly reduced through various mitigation strategies.
• Using specific treatments, total cyanide concentrations decreased by 50% in tested samples.
• Assessment of multiple approaches revealed effective methods for cyanide reduction in stone fruit syrup.
• Future guidelines may enhance safety protocols for the consumption of Prunus mume products.