A complex indicator determined by the physical and chemical properties of the fruit, such as dry matter content, sugar levels, pectin content, stone removability, and flesh firmness.
In the reference
245
varieties
crop European plum,
where this is mentioned in the description.
The key criteria for the technological suitability of plums are the biochemical composition and physical properties of the fruit. High dry matter content is critical for drying and the production of prunes, while sugar levels determine the preservative qualities of the product. Flesh firmness and resistance to softening during boiling are defining characteristics for producing high-quality jams, preserves, and for freezing. Ease of stone removal is a necessary condition for industrial processing that requires seed removal.
The specifics of plum processing are closely linked to varietal characteristics. For the production of prunes, 'Vengerka' type varieties with a fruit weight of 30–40 g, dark blue skin color, and a sugar content of 12% or higher are considered optimal. Depending on the goals—whether it be direct-pressed juices, purees, or freezing in syrup—the requirements for varieties differ significantly, making it impossible to use a universal variety for all types of canned products.
Varieties of European plum mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.