Red Plum

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Storage Guidelines

Commercial storage guidance for fresh plums (Japanese plums) and fresh prunes (European plums). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.

Chilling injury (flesh translucency and browning, with loss of juiciness in late cultivars) appears after fruit are ripened following storage in the intermediate cool range, so hold fruit just above freezing with tight temperature control to avoid freeze damage. Sensitive to ethylene: keep away from ethylene-producing fruit. Highest freezing point: -1°C. Source: USDA Agriculture Handbook 66 (rev. 2016).

Nutritional Information

Plums, raw; USDA SR Legacy, FDC 169949, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 46 kcal; Protein: 0.7 g; Fat: 0.28 g; Total carbohydrate (by difference): 11.42 g; Dietary fiber: 1.4 g; Vitamin C: 9.5 mg; Folate: 5 µg; Total sugars: 9.92 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.