Articles
STUDIES ON HARVESTING AND HANDLING OF PLUM
Article number
283_19
Pages
179 – 188
Language
Abstract
Plum (Prunus salicina Lindl.) is a delicious fruit which ripens during the summer months when other fruits are not available in plenty.
Thus, it sells at remunerative price in the market.
The fruit reaches ripe stage in 12 weeks after fruit-set.
The peak season for plum harvest in North India is second fortnight of May.
Plum fruits develop the best dessert quality on the tree.
When it is to be consumed locally, it should be allowed to ripen on the trees.
When required to be sent to distant markets, the fruits have to be picked a few days in advance of proper maturity.
The change of colour for each variety would determine its stage of maturity e.g. dark brown colour in Kala Amritsar and deep purple red in Titron at proper maturity.
The yield varies in different varieties, but a grown up tree may yield 30–35 kg fruits.
The ripe fruits of ‘Kala Amritsar’ plum could be stored for 4 days in paper-bags at room temperature after treating with 3–6 per cent wax-emulsion.
The shelf-life of fruits can be enhanced upto 40 days in cold storage (30–35°F temp. with RH 85–90%) after treating with 3–6 per cent wax-emulsion for 30 sec. and storing in perforated polythene bags of 100 gauge thickness.
Thus, it sells at remunerative price in the market.
The fruit reaches ripe stage in 12 weeks after fruit-set.
The peak season for plum harvest in North India is second fortnight of May.
Plum fruits develop the best dessert quality on the tree.
When it is to be consumed locally, it should be allowed to ripen on the trees.
When required to be sent to distant markets, the fruits have to be picked a few days in advance of proper maturity.
The change of colour for each variety would determine its stage of maturity e.g. dark brown colour in Kala Amritsar and deep purple red in Titron at proper maturity.
The yield varies in different varieties, but a grown up tree may yield 30–35 kg fruits.
The ripe fruits of ‘Kala Amritsar’ plum could be stored for 4 days in paper-bags at room temperature after treating with 3–6 per cent wax-emulsion.
The shelf-life of fruits can be enhanced upto 40 days in cold storage (30–35°F temp. with RH 85–90%) after treating with 3–6 per cent wax-emulsion for 30 sec. and storing in perforated polythene bags of 100 gauge thickness.
Authors
J.S. Bal, A.S. Bindra, G.S. Bajwa, P.P.S. Minhas
Keywords
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