We are looking for articles describing the composition of plum fruit cultivars regarding their amino acid profile. Has anyone published any such article?
There are different varities of plums are avaialble which are developed and are sold as American hybrids,Japanese Plums, 'Satsuma', a large, dark red, sweet plum, and 'Santa Rosa', a large plum with crimson skin and purple flesh that turns yellow near the skin. European Plums, are large freestone plum 'Stanley' is a versatile European plum
, 'Stanley' is excellent for eating fresh, cooking, or canning. Italian plums are similar to 'Stanley'. These large, freestone purple plums are very sweet, perfect for drying, eating fresh, or canning. 'Seneca' is a high-quality European plum that looks promising for the home gardener. It matures about one week before 'Stanley'. The fruit is large, oblong, and purple, with good flavor for eating fresh. Sixteen different amino acids have been found in the plum fruit mesocarp.The average total amino acids content in studied cultivars accounted for 416.0 mg or 0.4% of fresh fruit. The share of aspartic acid (41.2%) and glutamic acid (10.5%) was predominant, totalling 51.7%. The average content of essential amino acids accounted for 116.3 mg or 27.9% of the total sum.The major organic acids found in plums are malic and quinic acid.
Peter: Greetings! Here's a paper from Serbia, one of the few studies that is less than 50 years old!
Dear John thank you very much for the article and help. My best wishes, Peter
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