Effects of Different Maturity Stages and Fruit Parts on Quality Traits of Plum (Prunus domestica) Fruits

• Published in: Erwerbsobstbau 2023-08, Vol.65 (4), p.1069-1077
• Main Authors: Cetin, Berna Ergun, Saraçoğlu, Onur
• Format: Article
• Language: English
• Subjects: Acidity; Agriculture; Anthocyanins; Antioxidants; Aroma; Biomedical and Life Sciences; Chemical properties; Color; Cultivars; Firmness; Fruits; Human nutrition; Life Sciences; Maturity; Original Article; Originalbeitrag; Phenols; Phytochemicals; Plant Sciences; Sugar; Weight
• ISSN: 0014-0309; 1439-0302
• DOI: 10.1007/s10341-022-00795-3

In this study, the effects of different maturity stages and different fruit parts on some quality parameters of two plum cultivars were investigated. For this purpose, ‘Stanley’ and ‘Sugar Plum’ cultivars, which are extensively cultivated, were used, and the fruits were harvested in three different periods. Firstly, width, length and weight as well as flesh firmness measurements were performed on fruits harvested. Later on, samples were taken separately from the flesh and peel of the fruits collected at three different maturity stages and color, chemical properties (total soluble solids [TSS], titratable acidity [TA]) and phytochemical properties (total phenolics, total anthocyanins and antioxidant activity) of these parts were determined. Height and weight increased, while firmness values decreased with the progress of maturity. Fruit color development increased with the progress of maturity and the fruits gained a brighter appearance. Similarly, in both cultivars, TSS values of fruit peel and flesh increased and TA decreased with the progress of maturity. Although varied with the maturity stages, it was determined that fruit peels had higher TSS and TA values than the fruit flesh. Total phenolics and antioxidant activity increased in both the fruit peel and flesh with the progress of maturity, and such increases were more prominent in the fruit peel. Antioxidant activity of fruit peel was found to be significantly higher than the fruit flesh at the Stage 3 maturity level. In both plum cultivars, it was determined that the fruit peel contained greater total anthocyanins than the fruit flesh in three different maturity stages. Throughout the maturity process, there was a slight increase in the total anthocyanins of the fruit flesh of the ‘Stanley’ cultivar, while there was no significant change in the fruit flesh total anthocyanins of the ‘Sugar Plum’ cultivar. On the other hand, in both cultivars, total anthocyanins of the fruit peel significantly increased with the progress of maturity. As a result, fruit weight, fruit appeal, fruit flavor, aroma and phytochemical traits increased and fruit firmness decreased with the progress of maturity. Phytochemicals were mostly encountered in fruit peels. It was concluded based on present findings that consuming mature fruits with their peels will contribute positively to human health and nutrition.