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In fruit, the cell walls are mainly composed of polysaccharides including pectin. During ripening, a lot of the pectin is converted from a water-insoluble form to a soluble one by certain degrading enzymes. [11] These enzymes include polygalacturonase. [9] This means that the fruit will become less firm as the structure of the fruit is degraded.
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In this autocatalytic system, the ethylene will promote its own biosynthesis and will make sure that the fruit will ripen evenly after the ripening begins. [ 8 ] [ 9 ] In other words, a small amount of ethylene in mature, climacteric fruits, will cause a burst of ethylene production and induce even ripening.
The main fruit production is in summer with slightly varying ripening times. So each fruit must be picked when it is ripe. Under good growing conditions the plant also produces many fruits during the off-season. During the harvest attention must be paid to the ripe fruits’ skin as it can be easily bruised and is highly perishable. [8]
The fruit is a small, plum-like drupe, variable in appearance, 15–25 mm (5 ⁄ 8 –1 in) in length, and may be red or yellow; they mature in late summer. The plums are small and tart. The plums are small and tart.
The fruit is a drupe, with a firm and juicy flesh. China is the largest producer of plums, followed by Romania and Serbia. Japanese or Chinese plums dominate the fresh fruit market, while European plums are also common in some regions. Plums can be eaten fresh, dried to make prunes, used in jams, or fermented into wine and distilled into brandy.
A striking and easily recognised fungus, Plums and Custard takes its common name from its plum-red scaled cap and crowded custard yellow gills. The flesh is cream-coloured and spore print creamy white. The base colour of the cap under the purplish scales is yellow. [1] Cap: convex becoming bell-shaped then flattening with age.
A fungus in the genus Taphrina often attacks the plums; the young ovaries swell, often much larger than full grown plums, become hollow and often persist on the tree in winter. Known as "plum pockets", they appear pale green, leathery to the touch, and hollow with the exception of a few fibrous bands. The disease reduces regeneration of the plums.