Variety traits

Taste and Aroma — European Plum, Gage, Garden Plum, Plum, Prune Plum

Prunus domestica L. subsp. domestica

Key marketability indicators for plum fruits, determined by sensory evaluation on a 5-point scale and laboratory analysis of chemical composition.

In the reference 5 varieties crop Plum, where this is mentioned in the description.

In the variety testing of European plum, sensory evaluation is conducted on a 5-point scale, where scores of 4.8–5.0 correspond to dessert varieties, and 4.3–4.7 to varieties with high taste quality. The commission evaluates the harmony of sugar and acid, juiciness, and aroma, often employing a blind tasting method.

Objectification of taste includes measuring sugar content, titratable acidity, and calculating the sugar-acid index. To study aroma, gas chromatography-mass spectrometry methods are used, allowing for the identification of volatile organic compounds such as esters and terpenes.

Taste and aroma depend on the climacteric ripening nature of the plum and agrotechnical conditions. The choice of rootstock, irrigation regime, and level of nitrogen nutrition directly influence sugar accumulation. Varieties with the most pronounced aroma and tender flesh often exhibit reduced transportability, which dictates specific requirements for logistics.

General information about the subject — on the page Taste and aroma.

Sources8

Varieties of 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.