Characteristic of prunes produced from plum cultivars developed at fruit research institute, Čačcak

• Published in: Acta horticulturae no. 981; pp. 631 - 636
• Main Authors: Mitrović, O, Paunović, S, Kandić, M, Popović, B, Leposavić, A, Zlatković, B
• Format: Journal Article
• Language: English
• Published: International Society for Horticultural Science 2013
• Subjects: air temperature; chemical composition; color; cultivars; drying; flavor; fruits; odors; plums; prunes
• ISSN: 0567-7572

Modern prune production largely depends on market requirements. Uniform size and color, harmonious flavor and pleasant aroma are highly valued properties among consumers. Aiming the extension of drying season and the assortment list, a number of plum cultivars were developed at Fruit Research Institute Čačak (FRI) specifically for drying. A three-year study included fruits of ‘Čačanska Lepotica’, ‘Mildora’, ‘Čačanska Rodna’ and ‘Valjevka’. Plums were in the optimal maturity for preserving by drying. Mechanical and chemical composition of fresh and dried plum fruits was studied, and the behavior of fruits during drying was monitored. Additionally, organoleptical properties of prunes were also assessed. Fruits were dried in an experimental dryer at the air temperature of 90ºC. Prunes obtained from the cultivars above were different in size, chemical composition, sensory characteristics and skin color. Prunes of ‘Valjevka’ were extremely dark, almost coal-black, in contrast to amber-like prunes of ‘Mildora’. Harmonious sweet-acid flavor of prunes of ‘Čačanska Rodna’ ensured it the highest grade in terms of sensory characteristics, whereas prunes of ‘Čačanska Lepotica’ tended to be slightly acid in flavor.