1. Methods:The viscosity of high transparency prunus mume at different temperature and different concentration were determined by using a coaxial cylinder viscometer NDJ-1.

2. Results: High clarified prunus mume juice behaves as a Newdonian fluid.

3. Method Antibacterial activity of Prunus mume Sieb et Zucc against 308 strains of clinical isolates were determined by agar dilution method.

4. China is the origin country of Mei(Prunus mume), and has the most extensive district suitable for Mei fruit production in the world.

5. This Paper reports some results of experiments of acclimatization for mei-hua(Prunus mume Sieb. et Zucc. )carried on in Beijing during 1962-1966.

6. We transformed chrysanthemum with PGIP gene from Prunus mume by agrobacterium-mediated in establishing that highly efficient regeneration system and transformation system.

7. Investigation of the fruits and flowers of Mei flower (Prunus mume), which come from china.

8. Two-dimensional electrophoresis was used to analyze differential proteins between the perfect and imperfect flowers in Japanese apricot(Prunus mume Sieb. et Zucc).

9. Nevertheless[/prunus mume.html], 103 academicians signed and agreed the double national flowers proposal (Prunus mume and Paeonia suffruticosa) in recent years.

10. China is the origin country of Prunus mume, which is widely used since ancient times in our country.

11. An investigation of Prunus mume planting in Beijing districts is carried out for the first time.

12. The effects of pollen mentor, growth regulator and embryo culture on interspecific hybridization of Prunus mume are studied.

13. There were much high esterified pectin in the fruit, which caused cloudy and sediment of Prunus mume juice.

14. A high-performance liquid chromatography(HPLC)method for the determination of organic acids in flower, branch and leaf extract of Prunus mume is proposed here.

15. Biological information analysis showed that SSC1 had over 76% comparability to cDNA gene that encoded alcohol dehydrogenase (ADH) of Cummis melo, Prunus mume.

16. The main factors effecting browning were PPO and POD in the Prunus mume juice during processing.

17. There were much high esterified pectin the, which caused cloudy and sediment of Prunus mume juice.

18. This paper provides a reference for the exploration on the mechanism of the flower colors and the identification of the molecular structures of the flower color pigments of Prunus mume Sieb. et Zucc.

19. In conclusion, this method is simple, rapid, accurate and sensitive, and Prunus mume is a good source of chlorogenic acids.