JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The physical characteristics and chemical composition of 11 plum varieties adapted to the Aegean region of Turkey at Ege Agricultural Research Institute, Izmir, were investigated. Variety Giant had the most fruit weight within all the plum varieties and it was followed by Krikon Damson, Tuleu Timpuriu, and Baneasa 3/5. Mean chemical compositions for all varieties were as follows: moisture, 837.4 g kg(-1); soluble solids, 155.5 g kg(-1); titratable acidity, 15.1 g kg(-1); soluble solids to titratable acidity ratio, 12.6; total sugar, 96.5 g kg(-1); total sugar to acidity ratio, 7.59; reducing sugar, 51.9 g kg(-1); sucrose, 42.4 g kg(-1); ascorbic acid, 157.9 mg kg(-1); protein, 7.5 g kg(-1); ash, 5.5 g kg(-1); sodium 161.53 mg kg(-1); potassium, 2228.12 mg kg(-1); calcium, 25.47 mg kg(-1); iron, 4.70 mg kg(-1); pH 3.46. Imperial Epineuse was the most suitable variety for drying. Grand Prize had the highest ascorbic acid content