Variety traits

Taste and Flavor — Japanese Plum

Prunus salicina Lindl.

The taste and flavor of the Japanese plum are evaluated on a 5- or 9-point scale, where scores of 4.3–4.8 are considered very high. These indicators are determined by the balance of sugar and titratable acid content, as well as the level of soluble solids, measured in degrees Brix.

In the reference 40 varieties crop Japanese plum, where this is mentioned in the description.

The quality assessment of Japanese plum fruit is based on organoleptic analysis and chemical composition. Tasting panels assign scores to cultivars, with ratings of 4.3–4.8 characterizing the taste as “very good,” and 4.0 as “good.” The laboratory flavor profile is determined by the percentage of sugars and titratable acids, as well as the sugar-acid ratio.

The formation of taste and flavor in Japanese plums is significantly influenced by agrotechnical factors, including crop load, rootstock type, and growing conditions, such as light exposure. In breeding and cultivar selection, priority is given to the combination of high sensory characteristics with the flesh firmness necessary to maintain marketability during transport.

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

Sources8

Varieties of Japanese 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.