Fruit Textural Characteristics of 23 Plum (Prunus salicina Lindl) Cultivars: Evaluation and Cluster Analysis

Abstract

Fruit textural characteristics can affect the storage, transportation, and processing of plum (Prunus salicina Lindl) in commercial production. We analyzed 23 plum cultivars with marked differences in fruit traits. Basic physicochemical indicators and textural characteristics of the fruits were determined using puncture testing and texture profile analysis. Furthermore, through the combined application of cluster analysis and principal component analysis, the indexes were simplified to three relatively independent dimensions, comprehensively reflecting the hardness, size, and flexibility of plum fruit. Our results show a high positive correlation among textural characteristics such as hardness, springiness, gumminess, and chewiness, whereas toughness and brittleness were negatively correlated. In addition, physicochemical properties were correlated to the texture traits. The weight and size of the plum fruit were related to hardness, adhesiveness, and chewiness. The soluble solids and water content contributed to the hardness, cohesiveness, and resistance to chewing. Cluster analysis revealed three distinct clusters: Cluster I represented by ‘Meiguihong’ with high hardness and a chewable texture; Cluster II represented by ‘Siyuecui’, ‘Cuimi’, and ‘Qingcui’ with a hard and brittle texture; and Cluster III represented by ‘Jinmi’, ‘Taoli’, and ‘Oishiwase’ with a soft and tough texture. The results of this study provide a significant theoretical foundation for quality evaluation, and classification of plum fruit characteristics, thus providing insights for further breeding of plum varieties.

Pre- or Post-Harvest Treatment with MeJA Improves Post-Harvest Storage of Lemon Fruit by Stimulating the Antioxidant System and Alleviating Chilling Injury

“…It has been reported that prolonged storage time leads to progressive degradation, resulting in a decrease in the overall sensory acceptability of fruit [ 32 ]. Texture measurement system analysis has high sensitivity and objectivity and has been applied to plums [ 20 ], dates [ 33 ], and apples [ 34 ]. In our experiment, four representative indicators including firmness, springiness, gumminess, and chewiness were obtained using TPA, and our results are consistent with the earlier report of Yang et al [ 35 ], who found that prolonged storage time would cause decreased springiness, hardness, viscosity, chewiness and viscosity of fruit ( Figure 1 ).…”

“…Each individual fruit was weighed on day 0 and after each sampling date during storage, and weight loss rate (WL) was expressed as a percentage (%). The texture profile analysis (TPA) was carried out following Qiu et al (2021) [ 20 ], with modifications, using a texture profile analyzer (TMS-Pilot, Ensoul Technology Ltd., Beijing, China). Springiness, firmness, gumminess, and chewiness were recorded ( Table 1 ).…”

Rapid Determination of Different Ripening Stages of Occidental Pears (Pyrus communis L.) by Volatile Organic Compounds Using Proton-Transfer-Reaction Mass Spectrometry (PTR-MS)

“…Heatmap clustering, also referred to as hierarchical cluster analysis (HCA), stands out as a valuable multivariate analysis method, particularly adept at handling large datasets. This technique is instrumental in elucidating similarities among distinct data groups and effectively clustering those that share similarities [45]. Heatmap clustering has A large number of aromas of Occidental pears originate in the VOCs produced through fatty acid-derived pathways.…”

Transcriptome Profiles Reveal the Promoting Effects of Exogenous Melatonin on Fruit Softening of Chinese Plum

“…Chinese plum (Prunus salicina Lindl.) is a common temperate fruit with a high economic value and is widely loved by consumers, but the content of lignin in the fruit affects its commercial value [18,19]. MT biosynthesis has the same regulatory factors as lignin biosynthesis, and exogenous MT treatment influences plant lignin synthesis [20].…”