Cultivation

Suitability of European Plum for Freezing

Prunus domestica L.

The ability of plum fruits to retain organoleptic properties and flesh structure after rapid freezing and defrosting. Critical factors include varietal characteristics, physical parameters of the fruit, and its stage of maturity.

In the reference 83 varieties crop European plum, where this is mentioned in the description.

For successful freezing, plum varieties with high sugar content, firm flesh, and resilient skin that is resistant to cracking at low temperatures are preferred. An important technological criterion is the ability of the stone to separate easily from the flesh, which allows the fruit to maintain its shape during preparation for storage.

The quality of the product after defrosting directly depends on the stage of maturity: underripe fruits develop a distinct astringency, while overripe ones lose their structure, turning into a mushy mass. During rapid freezing, varietal differences influence the preservation of color and the intensity of juice leakage; additionally, some varieties are at risk of skin and flesh browning in the area of vascular bundles.

General information about the subject — on the page Suitability for freezing.

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.