Abstract
SummaryEuropean plum (Prunus domestica L.) cv. ‘Oullins Gage’ was harvested according to firmness on five harvest dates. Fruit was analysed at harvest and during storage for weight loss, firmness, total soluble solids (TSS), titratable acidity (TA) and skin colour before and after a 3‐day shelf‐life period at 20 °C. Significant differences were found among harvest dates in fruit mass, skin colour, firmness, TSS and TA. Fruit mass, TSS and colour b* increased, whereas firmness and TA decreased significantly during the harvesting period. Firmness parameter as a maximum maturity index and TSS:TA (or b* colour, a non‐destructive measurement) as a minimum maturity index could be used to distinguish maturity at harvest. It is suggested that the best post‐storage quality of ‘Oullins Gage’ plums would be obtained when fruit is harvested with TSS:TA >9 or b* colour >30, but with a firmness >20N to assure a long storage life.
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