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Plums

Fruit

Description
soft round smooth-skinned sweet fruit with sweet flesh and a flattish pointed stone.

Grow Region
California
Washington
Idaho
Imported

Storage Temperature
� Temperature: shipping point and in-transit, 32 to 34 F (0 to 1.1 C); receivers, 51 to 77 F
(10.5 to 25 C), pulp temperature
� Relative humidity: 90-95%
� Mist: no
� Typical shelf life: 14 to 28 days.
� Ethylene producer.
� Highly sensitive to freezing injury. (Likely to suffer injury by one light freezing).
� Plums with high soluble-solids content often keep better than those with low solids.
� A slight shrivel around the stem end is normal.

Availability

PLUM AVAILABILITY: Available seasonally with domestic production from May-
October and imports available December-March.
Domestic: Production from California begins in May with supplies typically into
October. Washington and Idaho add light summer time volume. Plum production is
highly susceptible to spring weather patterns in the growing regions.
Imports: Light offshore volume derived mainly from Chile becomes available in
December with supplies generally available into March.
Overview: Domestic harvests peak production period is in the mid-summer months.
Supplies are highly susceptible to weather trends (heat, rains) which can affect volume.

Nutritional Facts

The U.S. Food and Drug Administration has approved the following nutrient content
descriptors for plums: low-fat, saturated fat-free, sodium-free, cholesterol-free and high
in vitamin C; these have been approved for prunes: fat-free, sodium-free, cholesterolfree,
saturated fat-free, good source of vitamin A and a good source of fiber.