Variety traits

Plum taste and aroma

Prunus domestica L.

The evaluation of plum taste and aroma is conducted organoleptically using a five-point scale and supplemented by laboratory analysis of sugar and titratable acid content. These indicators are key criteria in cultivar testing and breeding for determining the consumer value of the fruit.

In the reference 203 varieties crop European plum, where this is mentioned in the description.

Plum fruit tasting evaluation is carried out by experts on a five-point scale, where scores of 4.8–5.0 are considered excellent, 4.4–4.7 are very good, 3.8–4.3 are good, 3.0–3.7 are mediocre, and below 3 points are considered inedible. Aroma is evaluated by experts as part of the overall tasting profile without being isolated as a separate quantitative parameter.

Objective biochemical indicators that form the taste of a plum include sugar content, determined refractometrically, and the level of titratable acids, which create a 'sugar-acid' balance. The accumulation of pectin substances, vitamins, and organic acids, such as malic and citric, is also taken into account, which directly depends on the plant nutrition system and agrotechnical factors, including crop load management.

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

Sources8

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.