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Correspondence to Author:  Garlos H. Crisostone 

Department of Plant Sciences, University of California, Davis, CA 95616, USA.

Abstract:  The main uses for plums are for fresh eating, canning, freezing, and jam.Sadly, the amount of plums consumed has either decreased or stayed the same. Customers lament the poor flavor quality but are prepared to spend more for superior products. Therefore, the primary obstacles to consumption are flavor loss and issues with cold storage. Plum varieties are susceptible to “off flavors,” flesh discoloration, and gel dissolution. Genotype, qualitative qualities, harvest date, and appropriate postharvest management all influence consumer acceptability and postharvest life. To optimize flavor and postharvest life, a consumer quality index (CQI) based on minimal firmness and soluble solids concentration (SSC) is suggested. Late harvest typically improves quality features. Critical bruising thresholds (CBT), which are based on the minimal hardness assessed at harvest, have been shown in our studies and in industry experience to be a good predictor of when to harvest safely for the best visual and sensory quality.Due to their great tolerance for bruising damage, plums fared well in late harvest; however, in order to preserve flavor and prevent the onset of chilling injury, proper postharvest temperature control and selling within the possible postharvest life are necessary. Therefore, a CQI based on SSC and minimum firmness evaluated during consumption is suggested in order to optimize flavor and postharvest life. In order to preserve quality and boost consumption, this article offers advice on utilizing this CQI in conjunction with appropriate postharvest handling practices, such as accurately determining the harvest date and controlling temperature.

Citation:

Garlos H. Crisostone. Creating A Fresh Plum (Prunus Salicicina Lindell) Consumer Quality Index. Journal of Advances in Plant Sciences 2025.