2137 in vivo Prunusdomestica genus. Furthermore, and Michael d Prunus Lindl., so-called blood plums, © 2014 Society of Chemical Industry Lindl.) Prunus salicina Roger Stanley c © 2014 Society of Chemical Industry Centre for Plant Science, Queensland Alliance for Agriculturetion, and The Food University Innova- of Queensland, Nambour, QLD 4560, Australia Horticulture and Forestry Science,Agriculture, Fisheries Agri-Science and Forestry, Queensland, Nambour, QLD Department 4560, Australia of Centre for Food Innovation,Australia University of Tasmania, Launceston, TAS 7250, Centre for Nutrition andand Food Food Innovation, Sciences, The University Queensland of Queensland, Alliance CoopersAustralia Plains, for QLD 4108, Agriculture Agri-Science Queensland, Department ofCoopers Agriculture, Plains, QLD Fisheries 4108, Australia and Forestry, Correspondence to: Kent Fanning,Agriculture, Agri-Science Fisheries and Forestry, Queensland, Coopers Plains, Department QLD, 4108, Australia. of Kent.Fanning@daff.qld.gov.au E-mail: Reproduced with the permissionAgriculture, Fisheries of and Foresty. the Minister of the Department of c a ∗ e d b NUTRIENT AND PHYTOCHEMICAL CONTENT The average nutritional value ofpean commercial plum Japanese cultivars and is Euro- assumedally, to Japanese be plum similar (Table issource 1). of a Nutrition- vitamin C, reasonable typical source of manyphytochemicals of tree in fruits fibre Japanese (Table 1). plum and The are major aflavonols, anthocyanins, carotenoids, good proanthocyanidins and hydroxycinnamictives acid (Tables deriva- 2 anddominantly 3), responsible for but the itThese colours phytochemicals is are in the more blood anthocyanins highly plums concentrated that (Fig. in are 1). the pre- peel Journal of the Science of Food and Agriculture Ehrh., Globally, However, 4 6 Dougal Russell, , 5 b Prunus salicina Marsh. genus. Consequently, Prunus cerasifera Prunus Carr., but also include other species Other species present in modern Bruce Topp, 3 Journal of the Science of Food and Agriculture Prunus angustifolia a* ; Japanese plum; phytochemicals; horticultural practice; processing; bioactivity P. salicina Although a native of China, the common : 2137–2147 www.soci.org © 2014 State of Queensland 2 Prunus simonii , Japanese plums are grown mostly in temper- 1 94 3 Marsh. and L. Lindl., the Japanese plum, is considered to have 2014; 3 Prunus salicina a,e

in a recent review of the whole 7

There is great variability in both peel and flesh colour of Japanese Previous reviews of plum phytochemical content and health plum cultivars (see Table 2). Peel colourgreen may or be black, yellow. purple, red, Fleshshades colour of both can colours be andof some yellow both cultivars yellow or having and red a red, flesh. combination Cultivars withflesh with are red/black many commonly peel called and blood red plums. benefits have concentrated on the European plum. J Sci Food Agric originated in China. Prunus salicina JAPANESE PLUMS Abstract Previous reviews of plum phytochemical content and health benefits have concentrated on the European plum, and bioactivity practice, postharvest storage, processing Kent J Fanning, and phytochemicals – breeding, horticultural L. However, the potential bioactivity of red-appears and to dark warrant red-fleshed a Japanese plums, significantJapanese increase plums in exposure, are as the indicated predominantcontent, in plum a produced breeding, recent on horticultural review an of international practice,studies) the basis. of postharvest whole In Japanese treatment plum this are review and considered, the© with processing nutrient 2014 a State and focus as of on phytochemical Queensland the well anthocyanin as content that bioactivity distinguishes the (emphasising blood plums. Keywords: (wileyonlinelibrary.com) DOI 10.1002/jsfa.6591 Japanese plums ( Mini-review Received: 9 August 2013 Revised: 14 January 2014 Accepted article published: 21 January 2014 Published online in Wiley Online Library: 6 March 2014 the present review willJapanese concentrate plum, on in particular the the contributionsdistinguishing Japanese of anthocyanin blood content. the plums and their Japanese plum production is largerPrunus than domestica that of European plum, Japanese plums are the potential health profile ofwarrant a Japanese significant blood increase plums in exposure, appearset as al. to indicated by Vicente ate zones, but there are cultivars adaptedis to the the largest subtropics. China producer, withand significant the quantities USA. also in Europe Netzel name Japanese plum is used becausetree the first to imports the of this USA fruit vars were are from predominantly Japan. Moderndue Japanese to plum Luther Burbank’s culti- early breedinguse work of and the his subsequent cultivars as parents. Prunus americana 16 24 , 15 and et al. 18 Similarly, but other 23 : 2137–2147 90%) being > 14 , 94 For the variety 13 , 9 12 – 2014; -acetoyl) glucoside, The proanthocyani- 8 than yellow-fleshed -cryptoxanthin also ′′ 22 In darker red-fleshed 19 , 8 25 20 , 8 J Sci Food Agric This flesh anthocyanin content is 8 have been quantified. The anthocyanin Among 21 analysed fruits, the proan- . Whereas up to 97% of the total fruit which are present in a limited numbers 17 23 19 , 23 , 15 15 17 , 15 , -malonyl) glucoside and cyanidin-3-galactoside, The concentrations are relatively small and not sig- this figure can be as low as 29–57% in the darker ′′ 12 21 15 8 exceeding or comparable to those of berry fruits, 9 , 8 © 2014 Society of Chemical Industry Hydroxycinnamic acid derivatives and flavonols have also The main anthocyanins in Japanese plum are cyanidin- On comparison of Rubysweet (blood plum) and Byrongold The carotenoid content (Table 2) ranges from 0.09 to 1.9 mg The red-fleshed fruits generally have much higher flesh/peel -carotene and with small amounts of yellow-fleshed varieties (e.g. Blackcyanin Amber) content has and can very result highof in antho- whole up fruit anthocyanin to content to about or 30 greater mg thanred-fleshed per the plums. 100 values g. However, for Thishave the some levels total darker-coloured of that blood content the farvalues plums is lighter-coloured, ranging exceed from similar those 54 of to other 272 mg plum per varieties, 100 g. with anthocyanin content is locatedAngeleno, in the peel of a variety such as red-fleshed varieties and genotypes. been quantified inglycosides Japanese that plumpentosyl-hexoside, quercetin-3-glucoside, quercetin-3-rutinoside, (Table have 3).quercetin pentosyl-pentoside, been The quercetin-3-xyloside, quercetin-3- quercetin arabionside, identified quercetinrhamnoside. include quercetin acetyl-hexoside and quercetin-3- 3-glucoside and cyanidin-3-rutinoside (Fig. 2), Japanese plum was showning to A-type have linkages, proanthocyanidins contain- and peonidin derivatives cyanidin 3-(6 nificant from a dietary perspective.is The generally colour masked of by the the carotenoids presence of anthocyanins. (yellow-fleshed), the blood plum wasthocyanidin seen content to in have both higher peel proan- and flesh. thocyanidin content of the blackof plums chokeberries, was cranberries only and lower lowbush than blueberries. that content of dark-fleshed and dark-peeledas varieties very significant presents sources them of dietarypreviously, anthocyanins. blood As plums mentioned can have levels100 g, approaching 300 mg per of foods, including cranberries, andanti-adhesion are activity in associated the with urinary bacterial tract. plums the flesh anthocyaninas high content as has 107 been mg per reported 100 to g. be somewhat novel given thecyanin fact content that of the otherand majority grapes is anthocyanin-rich of often highly fruits the concentrated in suchpresent antho- the in skin/peel, as the with little flesh. berries per 100 g fresh weight, with the major carotenoid ( quantified. are regarded as some of the richest food sources of anthocyanins. content ratios of anthocyanins, 0.1–0.2, Queen Garnet (Fig. 1), averagecorrelates well hue with angle mean of total both anthocyanininverse relationship peel content, between showing and hue an angle flesh and anthocyaninsdarker the (i.e. colour the of the peel andcontent). flesh, the higher the anthocyanin among 56 Spanish food products, ‘plum’ (not specified asplum) Japanese had the second highest flavanol content after broad bean. din content (Table 3) of Black Diamond and otherspecified ‘black plums’ (not as Japanese plum)in was terms shown of to contentper compare 100 to favourably g other fresh fruits, weight. being greater than 200 mg varieties, 0.003–0.06. cyanidin derivatives, including cyanidin 3-(6 = www.soci.org KJ Fanning © 2014 State of Queensland &lfacet = plum; data = &man = &qlookup = &sort = Journal of the Science of Food and Agriculture 25&offset = &max g) 17 = μ g) 6.4 Indicative nutrient data for Japanese plum per μ g) 2 &count μ g) 5 = Queen Garnet, a high-anthocyanin blood plum. μ Anthocyanin content varies considerably between varieties, are a mix of Japanese and European plums) Component Amount &format Energy (kJ)Moisture (g)Protein (g)Fat (g)Fructose (g)Glucose (g)Sucrose (g)Total dietary fibre (g)Calcium (mg)Iron (mg)Magnesium (mg)Phosphorus (mg)Potassium (mg)Sodium (mg)Zinc (mg)Copper (mg) 192 Manganese (mg) 87.23 Flouride ( 0.7 3.07 0.28 1.4 5.07 1.57 6 7 16 0.17 157 0 0.052 0.057 0.1 100 g freshhttp://ndb.nal.usda.gov/ndb/foods/show/2428?fg weight (USDA nutrient database, online version 26: Thiamin (B1) (mg)Riboflavin (B2) (mg)Niacin (B3) (mg)Pantothenic acid (B5) (mg)Vitamin B6 (mg)Folate ( 0.028 0.026 0.135 0.417 0.029 Table 1. Vitamin C (mg)Vitamin A, RAE ( 9.5 Vitamin E (mg)Vitamin K1 ( 0.26 Phytosterols (mg) 7 wileyonlinelibrary.com/jsfa than in the flesh, which is thethat case have with an most edible fruits peel/skin and (Table vegetables 2). which is associatedboth with peel a and flesh wide (Table 2). range The of very dark, colour black peel intensities of of certain Figure 1.

2138

2139

Burgundy 6 0.3 264 377 Red Red 11 Ref.

∗ †

e.1 e e 456 Red Red 11 Ref. 0 0.7 201 Morris

∗ †

Crimson e.1 e e 282 Red Red 11 Ref. 00.5 60

∗ †

yo odRf 1GenYlo 288 Yellow Green 11 Ref. Gold Byron . 0.4 2.4

†

Frontier e.1 upeRd423 Red Purple 11 Ref. 0 0.6 209

∗ †

lc Splendor Black e.1 lc e 372 Red Black 11 Ref. 2 0.1 227

∗ †

(2007) al. et

Vizzotto wileyonlinelibrary.com/jsfa

ue Garnet Queen e.9BakRed Black 9 Ref. 152

∗

asm e.9RdRed Red 9 Ref. Satsuma 22

ea leRf lc Yellow Black 9 Ref. Blue Tegan 12

uunGatRf e Yellow Red 9 Ref. Giant Autumn 14

rnirRf upeRed Purple 9 Ref. Frontier 14.1

ue oaRf e Yellow Red 9 Ref. Rosa Queen 7

at oaRf e Yellow Red 9 Ref. Rosa Santa 6

lc me e.9BakYellow Black 9 Ref. Amber Black 13

neeoRf lc Yellow Black 9 Ref. Angeleno 9.3

(2012) al. et Netzel

at oaRf 1RdYlo 6 85 .70060.083 0.056 0.27 55 38 163 Yellow Red 21 Ref. Rosa Santa

lc eu e.2 lc elw387 0 .4020.23 0.2 0.44 109 77 318 Yellow Black 21 Ref. Beaut Black

© 2014 Society of Chemical Industry

e eu e.2 e elw164 702 .80.09 0.08 0.22 57 41 166 Yellow Red 21 Ref. Beaut Red

neeoRf 1BakYlo 3 18 .100 0.11 0.06 0.41 82 41 332 Yellow Black 21 Ref. Angeleno

(2002) al. et Gil

at oaRf 5RdYlo 27.3 Yellow Red 15 Ref. Rosa Santa

lc eu e.1 lc elw6. 2.8 69.1 Yellow Black 15 Ref. Beaut Black

e eu e.1 e elw12.9 Yellow Red 15 Ref. Beaut Red

neeoRf 5BakYlo 6 0.5 162 Yellow Black 15 Ref. Angeleno

oa-abrnadEpn(2001) Espin and Tomas-Barberan

lc imn e.1 lc e 7 0111. . 0.23 4.3 17.7 131 50 270 Red Black 19 Ref. Diamond Black

ar n e.1 lc elw4014201. . 1.1 9.9 12.5 210 124 420 Yellow Black 19 Ref. Ann Larry

lc me e.1 lc elw51104765621 6.2 6.5 437 100 521 Yellow Black 19 Ref. Amber Black

neeoRf 9BakYlo 6 0 4 . 0.4 3 3.4 340 100 360 Yellow Black 19 Ref. Angeleno

(2009) al. et Diaz-Mula

Journal of the Science of Food and Agriculture

ait Study Variety colour oorPe ls hl elFehWoePe ls Whole Flesh Peel Whole Flesh Peel Whole Flesh Peel colour

Peel Flesh

equivalent) equivalent) cdequivalent) acid

: 2137–2147 © 2014 State of Queensland

-carotene mg as glucoside chlorogenic

†

94

otn (generally content sm cyanidin-3- mg as cdeuvln or equivalent acid

oa carotenoid Total otn (generally content otn m gallic (mg content

2014;

Anthocyanin oa phenolic Total

oa hnlccnet nhcai otn n oa aoeodcneto omrilJpns lmvreis(e 0 rs weight) fresh g 100 (per varieties plum Japanese commercial of content carotenoid total and content anthocyanin content, phenolic Total 2. Table J Sci Food Agric Japanese plums and phytochemicals www.soci.org et al. : 2137–2147

94

D o detected. not ND,

lo plums. Blood 2014; ∗

ue Garnet Queen es8 lc e 538 Red Black 9 8, Refs 175–272 , 181 107

∗ 9 8 8 8

ehe e.4 e e 4 31 246 Red Red 48 Ref. Methley

rmo lb e.6 e e 349 Red Red 65 Ref. Globe Crimson 34

†

ueBlack June J Sci Food Agric

at oa Gaviota, Rosa, Santa

e.1 e e 2 19 320 Red Red 14 Ref. Star, Black of Composite

al ai es1,7,7 e elw192 Yellow Red 77 76, 17, Refs Magic Early 143 , 31

77 76 17

lc Splendor Black e.1 lc e 450 Red Black 10 Ref. 63

∗ †

e eu e.3 e elw216 79 63 241 Yellow Red 38 Ref. Beaut Red

lc imn e.1 lc Red Black 13 Ref. Diamond Black 38

lc me es3,3 lc elw39 Yellow Black 35 31, Refs Amber Black ,60

31 35

te studies Other

otn e.7 e elw1524 145 Yellow Red 75 Ref. Fortune ulmi e.7 lc e 3 11 135 Red Black 75 Ref. Suplumsix

© 2014 Society of Chemical Industry ulmlvnRf 5BakRd9 24 95 Red Black 75 Ref. Suplumeleven

ar n e.7 lc elw1524 145 Yellow Black 75 Ref. Ann Larry

lc me e.7 lc elw2229 202 Yellow Black 75 Ref. Amber Black

(2009) al. et Lozano

uyCuc e.1 e Red Red 12 Ref. Crunch Ruby 32 www.soci.org KJ Fanning

uyRed Ruby e.1 e Red Red 12 Ref. 54

∗

© 2014 State of Queensland

apieRf 2RdYellow Red 12 Ref. Sapphire 28

fia eih e.1 e Yellow Red 12 Ref. Delight African 10

attaRf 2RdYellow Red 12 Ref. Laetitia 7

u reeRf 2Ylo Yellow Yellow 12 Ref. Breeze Sun ND

(2013) al. et Venter

ait Study Variety colour oorPe ls hl elFehWoePe ls Whole Flesh Peel Whole Flesh Peel Whole Flesh Peel colour

Peel Flesh

equivalent) equivalent) cdequivalent) acid

Journal of the Science of Food and Agriculture

-carotene mg as glucoside chlorogenic

†

otn (generally content sm cyanidin-3- mg as cdeuvln or equivalent acid

oa carotenoid Total otn (generally content otn m gallic (mg content

Anthocyanin oa phenolic Total

Continued 2. Table wileyonlinelibrary.com/jsfa

2140

2141

D o detected. not ND,

oa,smo 5flavanols. 15 of sum Total,

§

u fpoyndn 1adB2. and B1 procyanidins of Sum

‡

oa,a aehnequivalents. catechin as Total, †

wileyonlinelibrary.com/jsfa lo plum. Blood

∗

lmRf 24 Ref. Plum .55232.3 5.2 4.35

§

Black

at oa ait,June Gaviota, Rosa, Santa

opst fBakStar, Black of Composite e.1 . 2.7 1.3 14 Ref.

al ai e.1 12.8 17 Ref. Magic Early

lc lm e.23 Ref. plums Black 237.9

lc imn e.23 Ref. Diamond Black 256.6

lc imn e.13 Ref. Diamond Black . 17.6 2.4

lc me e.3 8.0 31 Ref. Amber Black

lc me e.3 .722 . .60.09 0.46 7.1 2.24 1.17 35 Ref. Amber Black te studies Other

© 2014 Society of Chemical Industry uyCuc e.1 08N . . 7230.4 17.2 4.1 6.0 ND 20.8 12 Ref. Crunch Ruby

‡

uyRed Ruby e.1 07N 01555411.3 5.4 5.5 40.1 ND 20.7 12 Ref.

∗ ‡

apieRf 21. DN . . 14.1 7.1 5.8 ND ND 17.0 12 Ref. Sapphire

‡

fia eih e.1 70253. . . 13.2 6.6 0.6 39.1 2.5 27.0 12 Ref. Delight African

‡

attaRf 22. D3. . . 10.9 6.2 1.0 36.7 ND 21.5 12 Ref. Laetitia

‡

u reeRf 264N 18086622.0 6.6 0.8 21.8 ND 6.4 12 Ref. Breeze Sun

‡

(2013) al. et Venter

iko e.1 0400585 21.1 8.54 0.045 20.4 15 Ref. Wickson

†

at oaRf 52. .31.524.6 15.05 0.53 29.9 15 Ref. Rosa Santa

†

lc eu e.1 5201 22 58.2 12.28 0.12 35.2 15 Ref. Beaut Black

†

e eu e.1 6605 96 17.7 19.65 0.51 16.6 15 Ref. Beaut Red

†

neeoRf 51. .319 40.3 1.91 0.03 18.6 15 Ref. Angeleno

†

oa-abrnadEpn(2001) Espin and Tomas-Barberan

odcmr)(hl)Faaos(whole) Flavanols (whole) decamers) to ait Study Variety (whole) (whole) (peel) cd(whole) acid cd(whole) acid (whole) (whole) Journal of the Science of Food and Agriculture

rcaii monomers procyanidin Kaempferol glycosides glycosides Chlorogenic Neochlorogenic Epicatechin Catechin

ttl u of sum (total, Quercetin Quercetin Proanthocyanidins : 2137–2147 © 2014 State of Queensland

94

otn fohrpeoi opud fcmeca aaeepu aite m e 0 rs weight) fresh g 100 per (mg varieties plum Japanese commercial of compounds phenolic other of Content 3. Table 2014; J Sci Food Agric Japanese plums and phytochemicals www.soci.org 33 et al. There is 32 : 2137–2147 argued that 94 31 In terms of total et al. 33 2014; , 8 OH may be practical ways of 8 OH Total carotenoid content of Epicatechin (0–15.4 mg per OH 33 31 OH reported. Proanthocyanidin con- and 74 mg per 100 g over 20 days J Sci Food Agric HO O 8 9 O HO + O Similar increases have been seen in the 33 Total phenolic content of the peel and flesh OH Breeding for plums with high levels of desired phy- 34 , 21 33 , B 9 , 22 8 HO © 2014 Society of Chemical Industry Harvest methods that are based on multiple picks using phyto- Although blood plums present as good to excellent sources Government plum-breeding lines. chemical maturity indices such as colour HORTICULTURAL PRACTICE AND GROWING Maturity The length of time Japanese plum remainson growing the and maturing tree hasDelaying a fruit large harvest bearing results in onnolic, significant its increases anthocyanin phytochemical in total content. and phe- varieties. carotenoid contents in Japanese plum anthocyanin content of both peel and flesh. (from 107 to 181 mg per 100 g) the peel andtively flesh over increased 40 2.2–17- days. and 1.5–6.6-fold respec- tent in Rubysweet and Byrongoldripening. did not change during on-tree tochemicals must be accompanied by selectionrequired for agronomic high traits. yield and In red raspberry,correlations high negative have genetic been reportednolics, between antioxidant activity yield and and anthocyanin total content. phe- ensuring higher phytochemical levels in fresh fruit. Management scope to further improvein the Japanese levels plum, of but desirable studiestochemicals phytochemicals on and the their inheritance correlation of with agronomic specificthis traits phy- process. will aid in increased 1.5–3.1- and(from unripe 1.7–4.7-fold to eating-ripe respectively stage). over 38 days 100 g) and chlorogenic100 g, acids neochlorogenic acid (chlorogenic 0–22as commonly acid mg in per this 0–3.8 100 population, mg g) but were Mubarak per not found all three polyphenols should be specificallybecause targeted of for their selection established human health benefits. of dietary anthocyanins,breeding and for potentially high other phytochemicaltive phytochemicals, of content large plum-breeding is programs. Selection for not high phenolics is a possible, major but objec- extreme levelsastringency. may be associated with increased anthocyanin accumulation, the largestin changes Queen have Garnet, been with seen increases(from of 175 to 98 272 mg mg per per 100 100 g) g over 28 days OH 1 − dry OH OH 20 www.soci.org KJ Fanning 1 − P.domes- OH peel dry OH O © 2014 State of Queensland O 1 O − HO OH gg C 3 μ HO O HOH + O -glucoside (59.3–137.2 ng g D - Journal of the Science of Food and Agriculture OH It has also been used as a parent to O- 8 Non-extractable polyphenols have not -glucoside (117.2–340.8 ng g D 29 A - and is being grown as a processing plum HO with another study reporting levels of O- 30 dry weight in whole fresh ‘plum’ purchased 26 1 -resveratrol-3- These ‘missing dietary polyphenols’ may have sig- − The levels of resveratrol would not be significant in Black Splendor released from the USDA, Fresno, cis 28 27 11 Chemical structures of (A) cyanidin-3-rutinoside and (B) cyanidin-3-glucoside, the predominant anthocyanins in Japanese blood plums. -resveratrol-3- cultivars. Furthermore, very large ranges of anthocyanin content Small amounts of resveratrol (0.1–6.2 Non-extractable polyphenols, including condensed tannins and from market (nottrans specified as Japanese plum), together with (2.4–611 mg perper 100 100 g) g) have andcollections. been seen carotenoid within content other genotypes (0.1–1.5 from mg USDA wileyonlinelibrary.com/jsfa BREEDING Several breeding programs have identifiedlevels of genotypes phytochemicals with for high directuse deployment as as parents. cultivars The USDA or plum-breeding for programgia at has Byron, Geor- produced a rangethese were of tested for blood total phenolic plum (298–563 selections.equivalent mg chlorogenic per Fourteen acid 100 of g freshcyanidin-3-glucoside weight) and equivalent anthocyanin per (33–173 100 g)to mg contents identifying with a plums view enhanced that antioxidant, antimicrobial could and colorant be properties. used to produce fruit with dry weight). Figure 2. for anthocyanin production. 13.1–20.0 ng g nificant health benefits, particularly in regards tothese the compounds colon, and where the attached fibredegradation are processes. subject to microbial California breeding program producesred fruit flesh and with is black used primarily peel forGarnet fresh and was market production. released Queen frombreeding a program Queensland Government (Australia) produce further high-anthocyaninunder selections evaluation. Quercetins that (0.9–24 mg are per 100abundant currently g) polyphenol were in the most the majority of tested Western Australian yet been specifically quantified in Japanesethat plum warrants investigation. and are an area the diet compared with alternative sources such as red grapes. hydrolysable polyphenols, are not generallywhen determined the in content fruits isniques. analysed However, they by have conventionalmore recently than extraction 82% been of tech- the shown total antioxidant to activity in contribute several tica weight) and weight) have beenJapanese shown plum, in the peel but not the pulp of

2142 2143 8 45 45 , 12 43 22 + 30%; + In Sor- 8 35 21 to C (following Cstoragein ∘ ∘ Cresultedin − Ascorbic acid ∘ 44 15 Ascorbic acid and 42 The highest levels of 44 C for 5 days, the follow- andpulpofTeganBlue ∘ 8%; flavan-3-ols, peel C, which correlated with 16 to 0%. 45 Cstoragefor3–6days. ∘ + − ∘ wileyonlinelibrary.com/jsfa C for 15 days resulted in a In untreated fruit, carotenoid ∘ C) had a larger impact, increas- 47 C prior to storage for 28 days at ∘ 6to ∘ − Methyl jasmonate treatment prior to 29%, flesh Furthermore, accumulation of peel and C depending on the starting maturity C led to a significant increase in antho- ∘ ∘ + 46 43 and Tegan Blue C. C. 21%, flesh 32%; flavonol glycosides, peel ∘ ∘ 43 9to + Anthocyanins accumulated at a rate of 12 mg + − Storage for an extra 4 days at 20 10 2to 43 In Queen Garnet, anthocyanin levels increased by C has generally resulted in heightened ripening + C in Harrow Sun and inhibited the drop in hue angle ∘ C storage of aminoethoxyvinylglycine-treated ∘ 42 ∘ C and then 1 day at 20 ∘ C storage has been inhibited. ∘ 21%, flesh C, the increase was larger at 20 ∘ C and then 1 day at 20 + © 2014 Society of Chemical Industry For Royal Diamond, 2 days at 20 In Black Splendor, storage at 18 During 0 The use of 1-methylcyclopropene (1-MCP) has inhibited the ∘ 6–69% over 8 days at 21 to anthocyanins, peel 5 Modified atmosphere packaging The use of modified atmosphere packagingnificant (MAP) reduction has in anthocyanin shown and sig- phenolic content accumula- tion in Friar stored at 0 Chemicals Ethylene applied during 28 days of storage at 5 Treatment of fruit has inhibited anthocyaninat formation 0, in 5 and storage 20 of peel of Joanna Red during ambient ripening and coldalso inhibited storage. development In of ascorbic Tegan acid Blue, and 1-MCP total carotenoids. and Sordum. increased PAL activity and corresponding anthocyanintion accumula- in Royal Diamond fruitsfor1or5daysat20 that were then additionally ripened (applied 14 days beforegenerally harvest) little Black effectpolyphenols Amber on measured compared fruit, with the untreated fruit. there accumulation/loss was of the various flesh phenolic content (Blackamber, LarryGlobe) and Ann, peel anthocyanin Songold, content (Blackamber, Golden Larry Ann)ing dur- 2 ascorbic acid and carotenoid5–9 content days were respectively. reached Proanthocyanidin by contentin 7–9 did Rubysweet or not and Byrongold change during 18 dum, although significant increases30 were seen atphenylalanine ammonia-lyase both (PAL) 20 activity. and total carotenoid content have increased during 20 Amber Jewel, Angeleno and Black Amber. per 100 g over100 the g first during 4 days days 4–15.significantly of during storage storage. Total Similar phenolic and significant content increases thencyanin in did content antho- at have been not 5 shown during mg change storage of per Queen Garnet of the fruit, with less mature fruit increasing the most. storage at 20 responses with increased phytochemical levels. 28 days at 5 ing levels 10-fold. During storage at 20 and total carotenoid content werelevels significantly in increased, untreated above fruit,maximum in levels achieved Black after Amber 7–9 and dayscantly of increased Amber storage. the Jewel, It drop also in with signifi- huein angle anthocyanin (representative content of of increase peel) in Ambernot Jewel in and Black Angeleno Amber. but development of phytochemical levels in several varieties. cyanin content. 2.6-fold increase in anthocyanin62.5 mg content per from 100 g. an initial level of ing range of changes inleno, Black Beaut, phytochemical Santa levels Rosa and occurred Red Beaut: in hydroxycinnamicderivatives, acid peel Ange- 0 to C 42 37 19 ∘ it is C. Cin ∘ ∘ 8 19 The pursuit of ) when applied -coumaric acid p ® 36 ), × ) stimulates antho- ® may be useful for delay- 35 Journal of the Science of Food and Agriculture The total phenolic content increased 35 C, hue angle of Black Amber decreased C, there was 54–82% increase in peel antho- : 2137–2147 © 2014 State of Queensland ∘ 38 41 ∘ ). However, epicatechin, caffeic acid, catechin, 94 × Aminoethoxyvinylglycine (Retain 40 2014; However, abscisic acid did not stimulate anthocyanin 39 Following the complete storage regimen of 35 days at 2 However, epicatechin, catechin, rutin, quercetin, naringenin 19 ) and rutin (1.7 35 × The soluble solids content/acid ratio is the primary determinant cyanin accumulation, withseen advanced in Santa development Rosamaturity. of when 10 applied days 3 weeks prior to commercial 14 days prior toangle harvest of of peel, Blacktent total Amber at phenolic had harvest, content no andfruit. or effect caffeic chlorogenic on acid acid hue content con- was higher in treated J Sci Food Agric Significant increases in totalboth phenolic peel content and were flesh, also butlevels. seen there was in no change in total carotenoid However, significant increases innot peel flesh anthocyanin anthocyanin content content) (but were seen after 35 days at 2 POSTHARVEST Temperature During storage atover 0 28 days, whichcyanin content presumably of the represented peel. increased antho- Black Amber, Larry Ann, Angeleno and Black Diamond cultivars. Chemicals The ethylene stimulator ethephon (Ethrel As hue angle correlates inversely with anthocyanin content, Japanese plums and phytochemicalstools such as aminoethoxyvinylglycine www.soci.org development. (3.8-fold) together with chlorogenic acid (5.5 (1.4 ferulic acid and kaempferol all decreased.the There anthocyanin was content no of change Sordum (Sultan) in after 20 days at 3 and kaempferol were allapplied lower 7 in days prior treated to fruit. harvest,peel In aminoethoxyvinylglycine colour delayed Laetitia, development, which when wouldcyanin suggest accumulation. inhibited antho- Irrigation The use of black lineal low-densitywith polyethylene reduced plastic volume mulching irrigation led tothan decreased control) peel and (65% lower fleshcontent in (42% Red lower Beaut. than control) total phenolic expected that the higher huesent angle lower of anthocyanin shaded levels. fruitning would Tree and repre- training, the avoidance together of using with netting, allowsand thin- for UV maximum exposure. light andthen4daysat20 cyanin content, 22–96% increaseand 40–180% in peel increase in total flesh total phenolic phenolic content content. ing preharvest fruit drop and thus allowingphytochemical fruit levels to by develop remaining higher on the tree longer. of taste for consumers of fresh Japanese plums. Light/UV Reduction of photosynthetic photon30% resulted flux in significantly density higher hue by angleoped) more (lower colour of than devel- Laetitia at harvest, during storage and after ripening. higher anthocyanin content with increasedfruit maturity losing may lead the to appropriateleast in soluble certain solids cultivars, and content/acid thus being ratio, classified as at over-mature. 6) = et al. n : 2137–2147 61 , 94 10 years, 60 ± 2014; Numerous studies, mostly 57 studies investigating the biolog- These properties of plum antho- J Sci Food Agric 56 6), the intake of 195 g of Crimson 6), middle-aged (45 in vivo 62 , = = 9 The loss of colour from plum peel antho- n n 20 The daily plum intake of each participant . Detailed information on the absorption and In addition, there is emerging evidence from 10, 65 whereas 59 , ± 58 The stability of plum anthocyanins is also greater 64 , in vivo 63 10 years, 20 ± The storage stability of dried plum anthocyanin powder cell culture experiments. However, Japanese blood plum 52 bioactivity , and some animal experiments have demonstrated a © 2014 Society of Chemical Industry Most of the biological activities listed in Table 4 are based on The pharmacological activities of dried plums (mainly European ical activity of Japanese plums are rare. In vivo In ayoung human (20 studyand comprising elderly three (75 different age groups, cyanins make them an attractive proposition forcolorants use in higher-pH as dairy natural products red such as milks andyoghurts. low-acidity recently published epidemiological and interventionanthocyanin-rich studies that foods andto derived protection productsinflammation may and against oesophageal cancer contribute in humans. hypertension, cardiovascular disease, metabolism of anthocyanins from raw and processed bloodis plums still very limited.juice Preliminary in results healthy male with subjects Queenof indicated an Garnet the extensive plum native metabolism plummethylated anthocyanins, compounds. mainly to glucuronidated and in vitro anthocyanins must be bioavailable in some form tological exert effects their bio- plums), such as thecholesterol prevention and of bone reducing loss,documented, the decreasing severity plasma of constipation, are well in vitro broad range of biologicalantioxidant, functions anti-inflammatory, of antimicrobial anthocyanins,genic activities. including and anticarcino- Use as colorants The intense red colour of Japanese bloodprovides plum a juices and potential extracts use asand food a blends. natural These can red be colorantwith used as in a sources other of similar foods natural colorant hueRed 3, to E127). the synthetic colorant erythrosine (FD&C BIOACTIVITY OF JAPANESE BLOOD PLUMS Anthocyanins As introduced earlier,teristic anthocyanins phytochemicals are inof not Japanese the blood only most plums theresponsible abundant for but charac- the phenolic are redother to compounds one fruits dark and in blue vegetables. colours nature, Approximatelycyanins of 640 have being individual plums been antho- and identified to many date. in a squash-based low-acid model solution showedplum that the pomace use and of crude anthocyaninprocessed food pigments was for promising. coloration in contained 681 mg of total phenolics (chlorogenic acid equivalent) cyanins extracted at pHlow-acid 4.5 foods under such conditions asother simulating yoghurts tested use was sources, in showing slowerextract. the than potential that for of use most as a colour than that of commercial redtemperature grape and colorant pH. with respect to time, Globe twice a day6-sulfatoxymelatonin for concentration and 5 days total increased antioxidantity capac- significantly (ABTS assay) the compared urinary withconsumption) and the post-assay corresponding (second basal day after (before of the last plums) ingestion values. 49 52 www.soci.org KJ Fanning © 2014 State of Queensland In contrast, the colour 52 Heating during production 9 55 Journal of the Science of Food and Agriculture Furthermore, the content of phyto- C compared with 64% loss of bilberry Heating during jam making therefore ∘ 55 A juice prepared from Queen Garnet , 48 54 C in both peel and flesh of Songold and 51 , ∘ 48 However, MAP significantly reduced these 50 47 Another technology, microwave hydrodiffusion, has been 53 Juicing of Japanese plums can be carried out cold, but hot break Summary Other than the much larger anthocyanin accumulationof in the blood flesh plums, theredata, are no between clear blood differences,effect plums from of postharvest the and treatment on current phytochemical other levels. However, further Japanese studies are plums warranted to in more fully investigate the this. changes in carotenoid content in all varieties. trialled with a Europeanicantly plum variety, lower but than juice thattreatment/press yield obtained process. was by signif- thermal treatment/enzyme processing of plums has been shown to increase juice yield. wileyonlinelibrary.com/jsfa Non-thermal processing technologies More recently,high-pressure advanced processing processing havethe fresh become flavours and technologies colours available of fruitin such during to a processing. However, trial preserve with as Songoldno difference (a in Japanese total phenolic plum content butseen or not carotenoid between content a was blood high-pressure plum), juice. processed and thermally treated Alternatively, treatment with commercial pectinase enzymetions solu- can also improvethe yields in residual separating pomace. the liquid juice from PROCESSING Canned, juice and jam While European plum cultivarsplum, are being the commonly predominantJapanese dried blood processed plum to products have prunes, beenpurple canned plums the whole or dark black iconic red or jams made processed and from Black similar Doris cultivars. or Angeleno Thesepreserving plums stay the firm shape in ofattractive retort red the processing, colour fruit, through extraction andjuice of heating or anthocyanins jam. into accentuates the Processing the ofresulted in two only Japanese 28 and plum 46% cultivars respectivelyremaining into of the jam after total anthocyanins jamphenolics production, were preserved. yet 73 and 95% of the total Golden Globe but decreasedber in both and peel Larry and Ann. flesh of Blackam- content increased at 2 intensity of the plum peel anthocyanins did notthe change, conversion indicating of monomeric forms to equally coloured material. chemicals was generallyhydrodiffusion, lower with in estimated yields juice of theicals made different as phytochem- using follows: 26–57% microwave flavonols of anthocyanins recovered, recovered, 44–275% 48–180%5–23% of of of phenolic procyanidins acids recovered. recovered and using heating and enzyme treatmentcyanin had content an of 279 outstanding mg antho- per 100 mL. of juice and othertime products dependent decrease causes shown on loss storage. In ofanthocyanins comparative from anthocyanins, tests, Santa with Rosa plum a peelbility showed the on highest extended sta- storage,cyanins with over 17 47% weeks at loss 20 ofand 99% monomeric loss antho- of strawberry anthocyanins. substantially decreases the anthocyanin content butof the the majority polyphenolic contentchemical is composition. preserved, albeit with an altered

2144 2145 How- in his in vivo in vitro 73 67 chemopreventive as well as providing 70 efficacy of plum juice 72 , 71 In most of these studies, 69 wileyonlinelibrary.com/jsfa in vivo bioactivity, such as immunostim- ). Furthermore, improved cerebral blood The authors observed an improved work- in vitro 69 effects mainly observed in selected human cell However, a key study using European plum 68 , 10 times more via the plum juice), the type and 67 and TNF- 67 ∼ in vitro 74 bioactivity B, IL-1 © 2014 Society of Chemical Industry A potential mode of action was suggested by Tsuda Processing of Japanese blood plums can yield high-anthocyanin and dried plums is probablyconsumed related ( to the quantityamount of of phenolics different phenolics(e.g. present no in detectable the anthocyaninswell juice as in and the the effects powder dried ofnative processing plum plum on powder) phenolics the chemical as (e.g. structure degradation)bioactivity. of and The the subsequently reason their forin the including present this review Europeanplum was phenolics plum to on brain clearly study function demonstrate and thusbioactivity the highlight the efficacy of potential of Japanese bloodfurther investigate plums blood plums and in similar the studies. pressing need to lines have to be interpreted with caution.‘features’ Significant such physiological as dietary dosage,actual bioavailability, metabolism tissue and retention are usually not realised in these models, therefore the obtainedrelevance. results have very limited suggested that especiallyfruits and the vegetables rich consumptionage-related in decline of phenolic in compounds brain dark-coloured may function. mitigate ulatory effects assessedcell cytotoxicity by and nitric lymphocyte oxide proliferation, production, tumour In vitro Similar to other anthocyanin/polyphenol-richextracts fruits, exhibit blood strong plum CONCLUSION Japanese blood plumssources and of phytochemicals, derived especiallyeties products anthocyanins. such are as Some Queen rich vari- Garnet100 g, can exceeding dietary or have comparable to levels that of ofare many regarded up berry as fruits, to some which of 300 mg theThe richest per anthocyanin food content sources can of be anthocyanins. maximisedfruit. by harvesting The mature risk of crop lossated in by targeting postharvest this practice storage can toless be mature raise moder- fruit the in the anthocyanin harvest content mix. of juices and related products that allow these fruits to be a ing memory of the plumwhereas juice-fed the rats plum in the powder-fedthe Morris animals control water group. were maze, Based not onthat different their the from results, difference the in authors the concluded observed protection against oxidatively stressed human lung cells. (Petite d’Agen variety)powder investigated and the plum efficacy juicemale of in Fischer 344 dried mitigating rats. cognitive plum deficits in aged ever, these comprehensive review of thestudies of recent dietary anthocyanins: anthocyanins progress (and probably in other phenolics) health might prevent benefit neurodegeneration and brainthe aging inhibition via ofsignalling neuroinflammation (up- and and down-regulation modulation of specificNF- of molecules such neural as flow is also discussed asconsumption. another beneficial effect of anthocyanin fruits such as blueberries, blackberries,grapes strawberries and (or Concord derivedpolyphenols. products) were used as dietary sources of activities against humanproliferation breast and induction cancer of apoptosis) cell lines (inhibition of 65 Journal of the Science of Food and Agriculture The results of previous studies have 79 69 : 2137–2147 © 2014 State of Queensland – 94 67 et al. Since anthocyanins are significantly metabolised and its aglycon, cyanidin, as reported in the 67 2014; a Selected biological activities of cyanidin-based 78,79b 9 compared the effect of nine fruit juices on the antioxi- -dichlorodihydrofluorescein (DCHF) assay. Eight fruit juices, 66 ′ vascular failure prevention of DNA damage A detailed list of references can be found in the comprehensive Cyanidins are the main anthocyanins in Japanese blood plums and -Glucosidase-inhibitory activities ,7 In another human study with ten healthy male subjects, Ko The consumption of 400 mL of Queen Garnet plum juice (con- It is unlikely that intact (plum) anthocyanins are responsi- The potential role of plant polyphenols in the treatment of literature b a Regulation of glucose/glycogen homeostasis Protection against human ocular diseases Stimulatory effect on the regeneration of rhodopsin Inhibitory effects against human cancer cell lines Free radical-scavenging activity Reduction of reactive oxygen species (ROS) production/activity Prevention of lipid peroxidation Protection against oxidative DNA damage Protective effect against oxidative endothelial dysfunction and Modulation of human DNA topoisomerase I and II activity in the Antineurodegenerative activity Prevention of inflammation Anti-obesity and anti-diabetes effects Bioactivity Table 4. anthocyanins derived products. review by Galvano ′ et al. taining 2660 mg of total phenolicsby and two 1117 healthy mg male of subjects anthocyanins) resultedidant in increased capacity urinary antiox- (total phenolics,malondialdehyde FRAP excretion (biomarker and for oxidative ORAC) stress) within and24 h decreased as compared withcontrol. water as the polyphenol/antioxidant-free J Sci Food Agric and 66 mg of anthocyanins6-sulfatoxymelatonin, the respectively. The main urinary increaseis metabolite in regarded of urinary as melatonin, a biomarkerIt for is increased speculated blood that melatonineffects melatonin, levels. in a the biogenic treatment of amine, cardiovascularconditions has and as beneficial well neurodegenerative as being involved in the aging process. Japanese plums and phytochemicals www.soci.org dant activity in bloodpear, apple, plasma. grape, peach, After plum, kiwi consumption fruit,juice, melon blood of and samples watermelon 150 mL were collected of The at antioxidant activity 0, of 30, the 60, samples2 90 was determined and using 120 the min. including plum juice, suppressed thegen generation species of reactive in oxy- specified the in plasma this study. samples. However, thejuice The authors was stated plum from that the the variety ‘high plum polyphenol-rich antioxidant was blood capacity plum not group’, variety. indicating a ble for thebioavailability. improved antioxidant status owing to their poor once ingested, a synergisticnon-anthocyanin effect phenolics/metabolites of anthocyaninplum and compounds metabolites, such as other vitamin C andthe functional carotenoids reason is for more the likely observed antioxidant effects in humans. age-related neurodegenerative and cognitive decline is an emerg- ing research area. J J JSci et al. JAgric :141–143 J Agric Food Plant Foods :2281–2291 24 Postharv Biol : 2137–2147 J Sci Food Agric J Sci Food Agric 66 94 J Agric Food Chem :613–617 (2004). :273–280 (2006). :445–452 (2009). Postharv Biol Technol L.): evolution during 2014; 96 134 134 :10256–10262 (2012). :3890–3899 (2011). 60 Plant Varieties J Bull Fac Agric Kagoshima Univ JNutr Phytochemistry 1218 :3091–3094 (2012). :29–34 (2011). Food Chem 92 J Sci Food Agric 125 Lindell cv. ‘Black Amber’). Prunus domestica JAmSocHortSci Lindl.) cv. Karari. J Agric Food Chem J Chromatogr A :5331–5337 (2000). :7240–7245 (2003). Food Chem , Changes in hydrophilic and lipophilic antioxi- 48 51 , Changes in physicochemical and nutritive param- J Sci Food Agric :4976–4982 (2002). :853–876 (2001). :147–156 (2008). et al. et al Prunus salicina 50 81 :35–41 (2012). 63 :11195–11200 (2012). 72 Prunus salicina 60 , Concentrations of proanthocyanidins in common foods and , Polyphenol composition of plum selections in relation to total :2499–2507 (2008). :35–42 (1982). :11–14 (1992). :354–363 (2009). :3101–3113 (2005). (2011). et al antioxidant capacity. variation and covariation of yieldraspberry and factorial phytochemical study. traits in a red D, Valero D, eters and bioactive compoundsripening during of eight plum development cultivars: a and comparative study. 88 on-tree ities of subtropicalplum ( fruits. III.32 Anthocyanin pigment of Japanese and aminoethoxyvinylglycine (AVG)plum on fruit bioactive ( compoundsTechnol of and non-extractable phenolics inselected the plum total antioxidant cultivarson-tree activity ripening. ( of (2005). presence of resveratrol in skins and pulpsplum of cultivars. European and Japanese piceid and resveratrol in fruits using liquidmass chromatography spectrometry. tandem Japanese-type plums during maturation and storage. 60 et al. estimations of normal consumption. Chem Leahy M, A-type cranberrybacterial proanthocyanidins and anti-adhesion uropathogenic activity. tractable polyphenols: the missing dietary polyphenols. capacities, phenolic compounds, carotenoids,tents and of nectarine, vitamin peach, C and plum con- cultivars from California. Food Chem tive analysis of flavan-3-ols in Spanish foodstuffs and beverages. Agric Food Chem dant activity and related bioactivestorage compounds of during yellow postharvest and51 purple plum cultivars. new peach and plumenhanced genotypes functional rich properties. in phenolic compounds and Hum Nutr Serrano M, health-promoting properties of berry fruits: a review. cyanins by high-performance liquid chromatography–electrospray ionization–tandem mass spectrometryUnited in States: common vegetables, foods nuts, in and the grains. 53 individual polyphenolics to totalAgric Food antioxidant Chem capacity of plums. enzymes as determinants ofFood quality Agric in fruits and Vegetables. © 2014 Society of Chemical Industry 31 Mubarak A, Swinny EE, Ching SYL, Jacob SR,32 Lacey K, Stephens MJ, Hodgson Scalzo J, JM, Alspach PA, Beatson RA and Connor AM, Genetic 33 Diaz-Mula HM, Javier Zapata P, Guillen F, Castillo S, Martinez-Romero 34 Itoo S, Matsuo T, Noguchi K and Kodama K, Studies35 on Ozturk the B, Kucuker E, qual- Karaman S and Ozkan Y, The effects of cold storage 28 Kristl J, Slekovec M, Tojnko S and Unuk T, Extractable antioxidants 26 Sebastià N, Montoro A, Mañes J and Soriano JM, A preliminary study of 27 Huang X and Mazza G, Simultaneous analysis of serotonin, melatonin, 22 Senter SD, Forbus WR and Okie WR, Variations in proanthocyanidins of 23 Gu LW, Kelm MA, Hammerstone JF, Beecher G, Holden J, Haytowitz D, 30 Russell DM and Topp BL, Queen Garnet. 25 Howell AB, Reed JD, Krueger CG, Winterbottom R, Cunningham DG and 29 Saura-Calixto F, Concept and health-related properties of nonex- 21 Gil MI, Tomas-Barberan FA, Hess-Pierce B and Kader AA, Antioxidant 24 De Pascual-Teresa S, Santos-Buelga C and Rivas-Gonzalo JC, Quantita- 20 Cevallos-Casals BA, Byrne D, Okie WR and Cisneros-Zevallos L, Selecting 19 Diaz-Mula HM, Zapata PJ, Guillen F, Martinez-Romero D, Castillo S, 18 Szajdek A and Borowska EJ, Bioactive compounds and 16 Wu XL and Prior RL, Identification and characterization of antho- 17 Chun OK, Kim DO, Moon HY, Kang HG and Lee CY, Contribution of 15 Tomas-Barberan FA and Espin JC, Phenolic compounds and related , ,ed. Fruit et al. JAgric ,ed.by www.soci.org KJ Fanning :334–340 Acta Hort Lindl.) using © 2014 State of Queensland 132 :49–53 (1987). Crit Rev Food Sci 42 :5072–5090 (2013). , ed. by Badenes ML 18 :97–104 (2013). metabolites, are war- :159–170 (2012). 36 Prunus salicina 985 Fruit Japan in vivo New York Agricultural Experiment Molecules JAmSocHortSci Acta Hort Journal of the Science of Food and Agriculture , Vol. 3, Part II (1911). J Food Biochem :220–224 (2011). 60 . However, the exact mechanisms behind Handbook of Plant Breeding :217–233 (2002). , The antioxidant activity of regularly consumed fruit :9966–9977 (2006). 36 in vivo et al. 54 Health-promoting Properties of Fruit and Vegetables , Vol. 8 of and in :251–286 (2001). , Flavonoid content of US fruits, vegetables, and nuts. 41 , Urinary excretion of antioxidants in healthy humans following :473–476 (2003). Bioactive Foods and Extracts: Cancer Treatment and Prevention et al. 622 Station 18th Annual Report Breeding and Byrne DH. Springer, New York, NY, pp. 571–621 (2012). plum founding clones as revealed by RAPD markers. and vegetables reflects theirFree phenolic Radic and Res vitamin C composition. Wiseman S, BI andhealth Farnsworth effects NR,Nutr of Chemical prunes: a composition functional andin food? potential Increasing anthocyanin content inlations Queen with Garnet in-field measures. plum and corre- by Watson RR and Preedy VR.205–210 CRC (2011). Press, Boca Raton, FL, Ch. 11, pp. Prunus, Terry LA. CABI Publishing, Wallingford, Ch. 13, pp. 238–259 (2011). (2007). compounds in South African plum fruits ( HPLC coupled with diode-array,and on-line fluorescence, antioxidant detection. mass spectrometry S, Food Chem fresh market eating quality: phytochemicalpeach antioxidant and changes plum in fruitPostharv Biol during Technol ripening and advanced senescence. Large variation found in the phytochemicalof and antioxidant peach activity and plum germplasm. et al. Queen Garnet plumantioxidant juice compounds. ingestion: a new plum variety rich in in vitro Anthocyanin-rich blood plums demonstrated significant bioac- 3 Topp BL, Russell DM, Neumüller M, Dalbó MA and Liu W, Plum, in 1 Hedrick UP, The plums of New York. 4 Boonprakob U and Byrne DH, Species composition of Japanese 2 Yoshida M, The origin of fruits. 2: Plums. 5 Stacewicz-Sapuntzakis M, Bowen PE, Hussain EA, Damayanti-Wood 6 Cordova FM and Watson RR, Prunes and plums in health promotion, 7 Vicente AR, Manganaris GA, Cisneros-Zevallos L8 and Fanning Crisosto K, CH, Edwards D, Netzel M, Stanley R, Netzel G, Russel D, 9 Netzel M, Fanning K, Netzel G, Zabaras D, Karagianis G, Treloar T, wileyonlinelibrary.com/jsfa REFERENCES significant dietary source outside of the freshmore, fruit in season. the Further- continual search by the food industryingredients for products that and provide functionaland potential health attributes, benefits, Japanese including blood plums colour an appear underutilised to fruit be that has significant potential. tivity the observed biological effects are not fully understoodticular, the yet. In potential biological par- activity of anthocyanin metabolites generated in the gut/colon is of specific interest, sincebial these catabolites micro- are often betterpounds absorbed and than therefore the may original exert com- Although both local promising, and the systemicgated effects. number the bioactivity of of Japanese studies bloodresearch plums that is is warranted. small have and Further investi- future clinicalability trials and metabolism focusing of on plum bioavail- anthocyaninsnols, and as other polyphe- well aslogical well-designed concentrations of human the relevant cell studiesranted to using get physio- aexert better their understanding biological activity of on a how cellular these and molecular compounds level. 14 Proteggente AR, Pannala AS, Paganga G, Van Buren L, Wagner E, 12 Venter A, Joubert E and de Beer D, Characterisation of phenolic 13 Harnly JM, Doherty RF, Beecher GR, Holden JM, Haytowitz DB, Bhagwat 10 Puerta-Gomez AF and Cisneros-Zevallos L, Postharvest studies beyond 11 Vizzotto M, Cisneros-Zevallos L, Byrne DH, Ramming DW and Okie WR,

2146 2147 , , J ,ed. et al et al Lindl. 1 Comp JNutr :42–53 :41–50 5 :321–326 :567–573 :159–170 58 Lindl.) cul- ,Vol. , Immunos- 81 25 56 AnnIstSuper Food Res Int J Agric Food Lindl.). , Randomized Int J Pharmacol et al et al :8773–8775 (2012). Lindl. cv. Soldam in Prunus salicina Nutrition 60 :375–392 (2012). Food Chem Prunus salicina Int J Food Sci Nutr Cancer Prevent Res 1093 Prunus salicina Mol Nutr Food Res wileyonlinelibrary.com/jsfa Prunus salicina :822–828 (2011). :403–410 (2009). :407–417 (2009). :1508–1511 (2011). 33 5 32 J Agric Food Chem 228 :338–347 (2011). ACS Symp Ser :168–177 (2010). 93 :794–800 (2012). 68 108 :229–236 (2011). , Physicochemical and nutritional properties and Recent Advances in Polyphenol Research , Ingestion of Japanese plums ( 50 et al J Med Plants Res Nutr Rev :2–11 (2004). :41–46 (2005). et al Br J Nutr 8 Am J Clin Nutr :382–393 (2007). 15 :5219–5226 (2009). , Cyanidins: metabolism and biological properties. 43 Eur Food Res Technol 57 et al :337–342 (2004). :152–160 (2012). MJ, Garcia J, volatile constituents of six Japanese plum ( tivars. total phenolic assay37 of chlorogenic acid-rich plums. tochemicals from various cultivars of plums. (2003). S, Sanita C, Bioavailability, antioxidant and biological properties of thefree-radical natural scavengers cyanidin and related glycosides. (2007). peach andagainst plum estrogen-independent polyphenols breastChem with cancer chemopreventive cells. potential of fruits against oxidative stress in8 human lung cells. current state and progress. Biochem Immunol Microbiol Infect Dis apoptosis by immature fruits of (2009). timulatory effects of oriental plum ( MDA-MB-231 human breast cancer cells. and Joseph JA, Plum juice,in but mitigating not cognitive dried deficits plum in powder, is aged effective rats. (2012). of plant polyphenolsdisorders. in the treatment of age-related cognitive progress in health benefits studies. Ayuso MC, cv. Crimson Globe) increases thetotal urinary antioxidant capacity 6-sulfatoxymelatonin levels and inhumans: young, nutritional middle-aged and functional and characterization elderly of theirJ content. Food Nutr Res Med Food the antioxidant activities of nine different fruits in human plasma. clinical trial: driedAliment Pharmacol plums Therapeut (prunes) vs. psyllium for constipation. (2012). Urinary pharmacokinetics of Queenhealthy human Garnet subjects. plum anthocyanins in dried plums. phase II trial ofprecancerous lyophilized lesions strawberries of in the patients esophagus. with dysplastic by Daayf F and Lattanzio V. Wiley, Chichester, pp. 228–262 (2008). cular health. Habitual intake of flavonoidin subclasses adults. and incident hypertension anthocyanins, in © 2014 Society of Chemical Industry 75 Lozano M, Vidal-Aragon MC, Hernandez MT, Ayuso MC,76 Bernalte Chun OK and Kim DO, Consideration77 on Kim equivalent DO, Jeong chemicals SW and in Lee CY, Antioxidant capacity of phenolic78 phy- Galvano F, La Fauci L, Lazzarino G, Fogliano V, Ritieni A, Ciappellano 79 Galvano F, La Fauci L, Vitaglione P, Fogliano V, Vanella L and Felgines 72 Noratto G, Porter W, Byrne D and Cisneros-Zevallos L,73 Identifying Boateng J and Verghese M, Protective effects of the phenolic extracts 74 Tomas-Barberan FA and Andres-Lacueva C, Polyphenols and health: 71 Yu MH, Im HG, Lee SO, Sung C, Park DC and Lee IS, Induction of 70 Lee SH, Lillehoj HS, Cho SM, Chun HK, Park HJ, Lim CI, 69 Shukitt-Hale B, Kalt W, Carey AN, Vinqvist-Tymchuk M, McDonald J 68 Cherniack EP, A berry thought-provoking idea: the potential role 67 Tsuda T, Dietary anthocyanin-rich plants: biochemical basis and recent 65 Gonzalez-Flores D, Velardo B, Garrido M, Gonzalez-Gomez D, Lozano M, 66 Ko SH, Choi SW, Ye SK, Cho BL, Kim HS and Chung MH, Comparison of 64 Attaluri A, Donahoe R, Valestin J, Brown K and Rao SSC, Randomised 62 Netzel M, Fanning K, Netzel G, Frank63 T, Zabaras Jabeen D, Q and Russell Aslam D, N, The pharmacological activities of prunes: the 61 Chen T, Yan F, Qian JM, Guo MZ, Zhang HB, Tang XF, 59 Basu A, Rhone M and Lyons TJ, Berries: emerging60 impact on cardiovas- Cassidy A, O’Reilly EJ, Kay C, Sampson L, Franz M, Forman JP, 58 Mazza G and Kay CD, Bioactivity, absorption, and metabolism of J Sci :36–41 :81–92 JKorSoc :163–187 :618–621 :229–237 21 37 1 :2180–2185 16 49 88 ) fruits. :688–692 (1983). J Food Sci Technol J Hort Sci Biotechnol 30 Int J Food Sci Technol :1065–1069 (1994). Int J Food Sci Technol J Food Process Preserv :113–116 (2010). 8 59 Lindell) plums as affected JKorSocHortSci ). J Interacademica J Sci Food Agric Postharv Biol Technol Prunus salicina J Food Sci :1272–1280 (2009). Lindl.) as affected by mulching. LWT – Food Sci Technol Annu Rev Food Sci Technol 44 J Food Sci Technol Journal of the Science of Food and Agriculture Prunus salicina :1035–1041 (2011). C). Prunussalicina ∘ J Food Agric Environ Lindell) as influenced by maturation, har- :110–116 (2012). :S395–S400 (2004). 44 61 69 : 2137–2147 © 2014 State of Queensland , Chemical, functional and quality properties of Prunus salicina 94 et al :222–227 (2011). :C866–C873 (2012). :170–175 (1980). J Food Sci 70 2014; :114–120 (2012). Int J Food Sci Technol 77 21 Prunus salicina , Comparison between microwave hydrodiffusion and press- 134 et al :304–306 (1990). :89–101 (1995). :2550–2557 (2012). :695–706 (2007). :1973–1982 (2009). M, ing for plum juice extraction. M, Modified atmospherecultivars. 2. packaging Effect on of bioactive compoundsPostharv yellow and Biol antioxidant Technol and activity. purple plum 27 the yield and quality19 of Stanley plum juice. by enzyme treatment and fining. ment, colour andmodel systems stability from six of anthocyanin46 sources. the antioxidant capacity inEffect juice of high-pressure processing and thermal treatmentattributes on quality and nutritional compoundsFood Sci of ‘Songold’ plum puree. tive process for extractionLWT of – Food fruit Sci juice Technol using microwave heating. (2012). der in squash based(2012). model solution. health-promoting properties. antioxidant capacity in anthocyanin-richraspberry. fruits: cherry, plum, and (2010). cold-stored plum fruits. (2008). and improves fruit quality82 in Japanese plum. 1-methylcyclopropene modulates fruitquality ripening, of storage ‘Tegan life Blue’storage. and Japanese plum kept in ambient and cold Meneghini AL, Preharvest spraying with aminoethoxyvinylglycine or gibberelic acid improves postharvest fruit quality ofBragantia ‘Laetitia’ plums. color and phenylalanine ammonia-lyase activity in plumtemperature fruit at storage high (30 of delayed storagereddening of and ‘Royal Diamond’ continuous plums. ethylene exposure on flesh (1980). II. Effect ofdevelopment sucrose in and Santa plant Rosa growth plum regulators ( on anthocyanin Hort Sci Hort by preharvest shading treatments. Effect of ethephon on fruitment composition in Santa and Rosa anthocyanin plum ( develop- (2005). JJ, Legua P, Japanese plum ( plums ( 44 of ‘Laetitia’ and ‘Songold’ ( vest date, storage temperature and period. 55 Cendres A, Chemat F, Page D, Le Bourvellec C, Markowski J, Zbrzezniak 50 Chang TS, Siddiq M, Sinha NK and Cash JN, Commercial pectinases and 51 Chang TS, Siddiq M, Sinha NK and Cash JN, Plum juice quality affected 53 Gonzalez-Cebrino F, Garcia-Parra J, Contador R, Tabla R and Ramirez R, 47 Diaz-Mula HM, Zapata PJ, Guillen F, Valverde JM, Valero D and Serrano 49 Wani MA and Saini SPS, Processing of plums. 52 Hernandez-Herrero JA and Frutos MJ, Degradation kinetics of pig- 56 Devi MP and Joshi VK, Evaluation of stability of plum anthocyanin pow- 57 He JA and Giusti MM, Anthocyanins: natural colorants with 54 Cendres A, Chemat F, Maingonnat J-F and Renard CMGC, An innova- 48 Kim DO and Padilla-Zakour OI, Jam processing effect on phenolics and 46 Guan JF and Dou SJ, The effect of MAP on quality and browning of 45 Khan AS, Singh Z and Swinny EE, Postharvest application of 44 Khan AS and Singh Z, Methyl jasmonate promotes fruit ripening 43 Manganaris GA, Vicente AR, Crisosto CH and Labavitch JM, Effect 41 Steffens CA, do Amarante CVT, Chechi R, Zanardi OZ, Espindola BP and 42 Tsuji M, Harakawa M and Komiyama Y, Inhibition of increase of pulp 40 Lee JC and Lee YB, Physiological study on coloration of plum fruits. 39 Lee JC and Lee YB, Physiological study on coloration of plum fruits. I. 38 Melgarejo P, Calin-Sanchez A, Hernandez F, Szumny A, Martinez J Sci Food Agric Japanese plums and phytochemicals36 Singh SP, Singh Z and Swinny EE, Sugars and organic acids in Japanese 37 Murray XJ, Holcroft DM, Cook NC and Wand SJE, Postharvest quality www.soci.org