The chemical constituents of victoria plums: Chrysanthemin, acid and pectin contents

Continuing the study of the chemical constitution of Victoria plums grown in different areas of England, analytical methods have been evolved for the determination of chrysanthemin and of malic acid in the fruit. Pectin has also been determined. Concurrently, measurements have been made of the corrosivity of the juices. Both malic acid and anthocyanin concentrations correlate well with corrosivity in a way which indicates that the anthocyanin acts as an inhibitor of the corrosion process. Corrosivity and pectin content appear to be unrelated. A method of separating the acid constituents by means of ion‐exchange resins proved to be unreliable for quantitative work. Orthophosphoric and three chlorogenic acids have been detected in Victoria plums.