Is this a brown plum tree disease, or is it Italian Plum/ brown specks inside?

Eat or toss: The plum doesn't taste good, right?It is mealy and bland.If you aren't enjoying it, toss it.

There are a couple things that could be going on here.The plum could be programmed to have different colors.It could have gotten so much sun exposure that it burned and turned brown.The plum was too cold for a long time.It began changing for the worse.

Plums are often chilled to keep them fresh between the store and the farm.It is thought that storing them in the fridge will keep them fresh longer.It can be hard to get the right chilling.The stone fruits are not happy at cooler temperatures.There are a lot of awful things.

The compounds that give plums their delicious flavors begin to leave the ship.The result of certain activity isVolatiles.Macarena Farcuh is an assistant professor of horticulture at the University of Maryland.

The texture suffers after the tastiest volatiles flee.The fruit flesh feels dryer and softer when it's cold.If you bite into a nicely ripened fruit, you will see cells that are like tightly filled water balloons; your teeth will bust them open, releasing bursts of juice.Your teeth don't break when you bite into fruit.You get dry fruit tissue with little flavor because your teeth cause the cells to separate.

gel breakdown is when fluids leak out of cells and are absorbed by compounds in the fruit, leading to a loss of juiciness and a translucent-looking flesh.

After losing flavor and texture, the next stop on the fruity chilling injury train is brown.The cells leak chemicals that are normally kept apart.The chemicals create a brown color.

The fruit has lost its appeal by this point.It is unlikely to hurt you, but it is not likely to provide a pleasant fruit eating experience.Continue to eat if you are enjoying it.We can allow you to drop it in the compost.

Making sure that fruit reaches consumers in the best possible condition is a challenge for the fruit industry.Careful temperature management can extend the life of stone fruits without quality consequences, but factors like harvest timing and variety can make such treatment hard to calibrate.The chilling injury doesn't become apparent until the consumer takes a bite.

Farcuh said that in order to make the fruit able to be shipped you have to compromise a little.The consumer pays for the problem.

The consumer can also cause the problem.Don't put hard plums in the fridge if you plan on ripening them at home.The issues could be caused by the cold temperatures.Farcuh says to keep them on the counter, stem-side down.If you stack them, it could lead to bruised skin.You can either eat them right away or put them in the fridge to slow the aging process.It is less susceptible to cold temperatures when the fruit is fully ripened.

Macarena Farcuh is a PhD.There is an assistant professor in horticulture.There is a college of agriculture and natural resources.The University of Maryland.There are disorders of the body.The Institute of Food and Agricultural Studies at the University of Florida has a book chapter.There are Cold Storage Disorders of Fruits and Vegetables.The slide deck was written by Mikal E. Saltveit.There is a Department of Plant Sciences.The University of California, Davis.A year ago.There are modifications to the cell wall in plum fruit.G.A.A.R. Manganaris.Vicente, C.H.J.M. Crisosto.There is a labavitch.Post Harvest technology and biology.The principles of gardening were laid out in 2008.Durner was Edward Francis.P. 327.The year 2013.The storage of fruit, vegetables, and flowers.Robert E. Hardenburg and Chien Yi Wang.P. 49.The U.S. Department of Agriculture has an Agricultural Research Service.A. Taylor, G. Jacobs, E. Rabe, and M. C. Dodd are related.There are factors associated with overripeness, internal breakdown and gel breakdown in plums.There is a journal about Horticultural Science.1993.

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