Variations in proanthocyanidins of japanese-type plums during maturation and storage

Proanthocyanidins in epicarp and mesocarp tissue of dark‐red‐fleshed (Rubysweet) and yellow‐fleshed (Byrongold) plums remained unchanged during the third stage of fruit development and storage of green and midripe fruit for 6 days at 18 °C, 80% RH. Differences were significant by cultivar and tissue type. Red‐fleshed plums and epicarps of both cultivars contained greater quantities of proanthocyanidins. Degree of polymerization, indicated by vanillin/proanthocyanidin ratios, did not increase in either cultivar with maturity or storage time.