Prunus calicina (Japanese plum)

Plum is the most cultivated stone fruit in the world and has the second rank in the term of total production. The most commercial plums are classified in two groups: the hexaploidy European plum (Prunus domestica L.) and the diploid Japanese or Asian plum (Prunus salicina Lindl.). Both species are medium-sized deciduous stone fruit trees, which differ notably in terms of their climatic requirements.

The term “Japanese plum” originally was applied to Prunus salicina imported from Japan in the late 19th century, but now includes all the fresh market plums developed by intercrossing various diploid species with the original species.

Consumers typically prefer to eat fresh Japanese plums for their characteristic taste, though a small percentage prefer them dry. They can also be used in jams or jellies.

With attractive color and high fermentability, plum has potential for preparation of alcoholic beverages including sparkling and vermouth wine.

Plums are considered a source of phytochemical compounds with beneficial effects on health. However, an increasing number of reports have shown that phenolic compounds, anthocyanins, carotenoids and vitamin C are also present in plums.

Japanese plums mostly consumed as fresh fruit, particularly because of having a number of health-promoting metabolite in which are useful for treating cardiovascular and cancer diseases. Fruit that do not qualify for the fresh fruit market owing to shape, size, color, other quality attributes or overproduction could be used for producing plum beverages.
Prunus calicina (Japanese plum)