Ripening-associated changes in physical and chemical quality quality parameters for determining optimum harvest time in ‘Black Plum’ (Prunus domestica L.)
Emirates Journal of Food and Agriculture, no.38, 2026 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Publication Date: 2026
- Doi Number: 10.3897/ejfa.2026.174494
- Journal Name: Emirates Journal of Food and Agriculture
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, ABI/INFORM, BIOSIS, Directory of Open Access Journals
- Keywords: fruit development, quality characteristics, ripeness assessment, ‘Black Plum’
- Ataturk University Affiliated: No
Abstract
The native ‘Black Plum’ (Prunus domestica L.), cultivated in Iğdır, Türkiye, is valued for its rich flavor, deep purple-black color, and size. This study aimed to determine the optimum harvest time of ‘Black Plum’ by integrating multiple physicochemical maturity parameters monitored throughout fruit development. In the study, color values, fruit firmness, soluble solids content (SSC), pH, organic acids, phenolic compounds, and physical properties (fruit weight, fruit width and length, sphericity) were analyzed weekly from the 2nd week of May to the 3rd week of July. The results showed that the fruit color parameters changed during the ripening process, which showed a gradual ripening from green to dark purple-black. Fruit weight increased from 1.75 g to 32.84 g, firmness peaked at week 6th (1224.08 g) and gradually decreased thereafter, while elasticity increased significantly after week 8. The SSC increased continuously from week 4 and reached 13.43% at week 11. Citric acid peaked at week 8 (304.61 mg 100 g-1 f.w), whereas ascorbic acid reached its highest level at week 6 (592.86 mg 100 g-1 f.w). Gallic acid and catechin fluctuated throughout the ripening process. Rather than relying on a single indicator, the combined evaluation of pomological and phytochemical traits provided a robust basis for maturity assessment. Based on pomological and phytochemical characteristics, the 10 and 11 weeks, when the fruit color changes from green to red and purple, were identified as the optimal harvest period. These findings offer practical guidance for growers and postharvest management and may contribute to optimizing fruit quality and market value through precise harvest timing.