Physicochemical Properties and Phytochemical Composition of ‘French’ Plums at Different Maturities
Daiyi Zhao, Kaiyue Bi, Dongsheng Niu, Xuewen Li, Feng Li · 2026
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Description
Daiyi Zhao, Kaiyue Bi, Dongsheng Niu, Xuewen Li, and Feng Li track how 'French' plums change as they ripen. Plums are sold fresh, but softening and rot after harvest cost growers money. The team read fruit at six stages of growth, checking firmness, sugars, acids, color, and health-linked compounds. Firmness fell as fruit ripened, while sugars rose and acids dropped. Skin moved from green to deep purple-red.
Two health-linked compounds peaked mid-way, before the skin turned. At the purple stage the fruit struck the best balance of sweet, tart, and firm. At full ripeness the walls of the fruit cells broke down. The paper pins the best stage to pick and eat.
Catalog record
| CREATOR | Daiyi Zhao, Kaiyue Bi, Dongsheng Niu, Xuewen Li, Feng Li |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 35 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |