Scientific journal

62 2023

Journal of Food and Nutrition Research
Summary No. 4 / 2023

Omastová, P. – Balík, J. – Nečas, T. – Horák, M. – Němcová, A. – Šnurkovič, P.
Suitability of Asian plums for the production of traditional Czech plum spread
Journal of Food and Nutrition Research, 62, 2023, No. 4, s. 325-334

Petra Omastová, Department of Post-Harvest Technology of Horticultural Products, Faculty of Horticulture, Mendel University in Brno, Valtická 337, 69144 Lednice, Czech Republic. E-mail:

Original article
Received 16 May 2023; 1st revised 18 July 2023; accepted 22 August 2023; published online 19 October 2023.

Summary: The paper deals with experimental findings on the use of Asian plums for processing into the traditional Czech plum spread called povidla. Physico-chemical and sensory properties of the fruits were evaluated. Derived from the botanical species Prunus salicina Lindley, Asian plums are at the forefront of commercial stone fruit production on various continents. Apart from China, where they are clearly dominant, their cultivation has also spread to America and the countries of southern Europe. Nowadays, Japanese plum seedlings are offered by growers in the Czech Republic as well. In the present paper, we evaluated the processing of fruit of four Asian plum varieties (Black Amber, Shiro, Ozark Premier and Kleopatra) in comparison with fruits of the European variety Toptaste and plum spread (povidla) as a commercial product. The top-rated plum spread without added saccharose was made from fruit of the European Toptaste variety. Sweetened plum spread variants made from Asian plum varieties were always rated higher than variants without added saccharose. For the Asian Ozark Premier variety, higher levels of L-ascorbic acid and antioxidant activity were determined in fresh fruit and manufactured plum spread.

Keywords: Asian plum; European plum; plum spread; sensory; antioxidant

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