Storage Quality of “Taiyo” plum at Various Temperatures

The physical and chemical changes of “Taiyo” plums during storage at 3, 10, 20 and 30°C for 30days were investigated. 1) The Respiratory rate of “Taiyo” plum increased with rising of storage temperature, however, it was relatively lower than that of “Ooishi wase” and “Sordum” plums. The climacteric rise was weakly observed in the plum during storage. 2) The peel color of the plums changed into blackish red when they were stored at 10°C for 30days and Hunter color difference meter reading (L, a and b) decreased remarkably as compared with the plums stored at other temperatures. 3) A rapid softening in the pulp was observed when the plums were stored at 10t, however, no remarkable changes were observed at other temperatures. 4) After storage for 30days at 10t, sucrose content and its compositional ratio in sugars were the highest level as compared to the plums stored at other temperatures. Free amino acid content increased after storage for 30days at 3 t and decreased at 10°C. 5) Sensory evaluation in the fruit after storage for 30days had higher score in the order at 3°C, 20°C, 30°C and 10°C. However, the plums stored at 30°C and 10°C did not have commercial quality.