Plum is a temperate fruit which is grown in northern India. The ppt contains information on it.

1. PLUM

2. CONTENTS
Introduction
01
Types of Plum
02
Other species
03
Varieties
04
Cultivation Practices
05

3. Scientific name : Prunus domestica
Family : Rosaceae
Sub family : Pomoidae
Origin : China
Chromosome no : 2n=16
PLUM

4. INTRODUCTION
 Plum is an important temperate fruit crop which is
used for fresh and preserved form
 It ranks next to peaches in economic importance
 It has wide adaptability and thrives well in low hills
and in the sub mountainous tracts

5. PLUM TREE

6. PLUM LEAVES AND FRUIT

7. PLUM FLOWERS

8. There are two types of plums
1. Japanese plum
2. European plum
These were introduced to India during 1870 in
Himachal Pradesh and only Japanese plum is
commercially recommended for cultivation in the
temperate regions of northwestern Himalayas.
TYPES OF PLUM

9. JAPANESE PLUM : Prunus salicina

10. EUROPEAN PLUM : Prunus domestica

11. COMPOSITION
FRESH PLUM PRUNE
WATER(%) 87 28
CALORIES 48 255
PROTEIN 0.5 2.1
FAT(%) 0.2 0.6
CARBOHYDRATE 12 67
CRUDE FIBRE <1 1-3
% of US RDA*
VITAMIN A 5 32
THIAMIN, B1 2.1 6.4
RIBOFLAVIN, B2 1.9 10.6
NIACIN 2.8 8.9
VITAMIN C 13 6.7
CALCIUM 1.5 6.4
PHOSPHOROUS 2.2 9.9

12.  European plums are dried for prunes and consumed
 Plums are used for jams/jelly/preserves, brandy and
cognac, pies, cakes, tarts and in confectionary
 The fruits are low fat, saturated fat free, sodium free,
cholesterol free and contain high level of Vit C.
 It improves digestion and gives a sense of well being
USES

13. OTHERS SPECIES

14. PEACH- Prunus persica

15. COMMON PLUM-Prunus domestica

16. ARMENIUM PLUM- Prunus armeniaca

17. SOUR CHERRY- Prunus cerasus

18. SWEET CHERRY- Prunus avium

19. WILD ALMOND- Prunus fenzliana

20. CHERRY PLUM- Prunus cerasifera

21. THEREJU- Prunus jenkinsii

22. AFRICAN CHERRY- Prunus africana

23. BIRD CHERRY- Prunus padus

24. WILD HIMALAYAN CHERRY- Prunus cerasoides

25. BLACKTHORN- Prunus spinosa

26. ITALIAN PLUM- Prunus cocomilia

27. VARIETIES

28. DAMSON PLUM

29. ELEPHANT HEART PLUM

30. CHINESE PLUM

31. GREENGAGE PLUM

32. FRENCH PRUNE

33. FRIAR PLUM

34. MIRABELLE PLUM

35. MYROBALAN PLUM

36. BLACK BEAUTY PLUM

37. PLUMCOTS- Plum x Apricot

38. PLUOTS- Plum x apricot x Plum

39. SANTA ROSA

40. SATSUMA(BLOOD PLUM)

41. SIMCA PLUMS

42. BLACK RUBY

43. El DORADO

44. OWEN T PLUM

45. ‘JOHN W’PLUMS

46. SEED PROPAGATION
 Seeds require 2-3 months cold stratification and is
best sown in a cold frame as soon as it is ripe.The see
d can bear dormancy and sometimes take 18 months
to germinate.
PROPAGATION

47.  Grafting and budding are two common methods used
for commercial multiplication of nursery plants, since
they do not come true to type from seeds.
 Plum is raised on seeding rootstocks of wild apricot a
nd Myrobalian B plum clonal rootstock.
VEGETATIVE PROPAGATION

48.  Planting should be done during December-January.
 While planting , graft- union should be kept 15-20cm above the
ground level.
 Spacing: 6x6m
PLANTING

49. European plum varieties show three different types:
 Self fruitful varieties
 Self unfruitful varieties
 Cross unfruitful varieties
Honey bee is a major pollinator.
POLLINATION AND FRUIT SET

50.  Plum comes to fruiting after 3-5 years.
 Lifespan is 25-35 years.
 European plum comes to fruiting late( 2 years) than Japan
ese plum
MATURITY INDICES
 Colour development
 Flesh colour (yellow ,green , amber).
 Flesh firmness.
 TSS/Acid ratio
 TSS-13%
HARVESTING

51.  A prune is a dried plum, most commonly from the
European plum.
 Not all plum species or varieties can be dried into
prunes.
PRUNES

52. INTERNAL BREAKDOWN OR CHILLING INJURY
It is characterized by flesh translucency
flesh internal browning, flesh mealiness , flesh bleedi-
-ng, failure to ripen and flavour loss.
PHYSIOLOGICAL DISORDERS

53. BROWN ROT
BLACK KNOT
LEAF SPOT
PHYTOPHTHORA CROWN AND ROOT ROT
YELLOW NUTSEDGE
DISEASES

54. ORIENTAL FRUIT MOTH
PLUM CURCULIO
PEACH TREE BORER
GREEN PEACH APHID
PLANT BUGS
SAN JOSE SCALE
LEAF ROLLERS
JAPANESE BEETLE
INSECTS

55. THANK
YOU