Prunus domestica

Plums are classified with other stone fruits in the genus Prunus. Prunus domestica are generally better adapted to cooler regions. Prunus domestica L. is a stone fruit tree in the genus Prunus, subgenus Prunus. Their skin is very smooth, shiny and can be red, purple and yellow color.

Common name for Prunus domestica are European plum, gage, garden plum, plum, prune plum, prunier, prunier commun, Pflaume and etc.

These European plums relatively long-lived spurs that developed in two year old wood much alike apples and pears.

The tree is large, 10-16 m in height with variously colored fruits; over 900 varieties are cultivated, although certain varieties are only used for cooking or for drying as prunes.

Prunus domestica have been proven to have effective antioxidant activity that results from polyphenol.

Fruit are generally oval, smaller and more variable in color than with Japanese plums. They are soft and fleshy, the stone smooth and flattened. In the United States, Prunus domestica is used for prunes, fruit cocktail, or other products and rarely eaten fresh.

Leading countries in European plum production are Romania, USA, Serbia and Montenegro and the Russian Federation. Part of this production is processed into dried fruit.
Prunus domestica

History of plum (Prunus domestica)

The origin of Prunus domestica dates back millenniums of years. It is believed to have originated in the area of the Caucasus and Asia Minor.

The spontaneous occurrence of P. domestica has taken place sometime before the Neolithic Age.

Plums are, next to apples, one of the oldest cultivated fruits. From drawings and literature it is known that the ancient Egyptians, Greeks and Romans ate plums.

Its oldest remains of Prunus domestica ssp. insititia were found both in the Ukraine dating back 6000 years and in the South of Germany near Ulm (4060 – 3956 BC).

The European plum was first mentioned in the 7th century BC in Archilochus’s ‘Pollux’. Theophrast in 4th century BC mentioned the plum under the name ‘pronye’ for the first time.

According to Pliny the plums was brought from Syria into Greece and thence into Italy.

The Romans brought the plum in the region north of the Alp Mountains. A ‘tavern’ was found there at the north of Lake Balaton in Hungary with wall paint from 1st century illustrating woman’s head surrounded by reddish purple plums.

There is a distinct drop in the number of recorded stones in the centuries following Romans period until Carolingian times.

It is probable that high quality cultivars originated from southeast Europe after the Middle Ages and distributed throughout Europe by the seventeenth century. European settlers introduced European plums in the 16th century into North America.
History of plum (Prunus domestica)

Vitamins in Prune

Prune is a member of the plum family (Prunus domestica) that are suitable for drying. When fresh this fruit is called a plum; when dried, it is called prune.

Prune juice is a good source of vitamin B6 and vitamin C. It also contributes some riboflavin, and niacin.

Research discovered that when healthy elderly people had vitamin B6 almost completely taken out of their diets, immune response went down. Old people can boost vitamin B6 intake by drink prune juice where an eight ounce glass of prune juice provides 28% of dietary value of B6.

Prune juice also has a plentiful of vitamin C built in to enhance its absorption. It also bolster the immune system and provide some protection against certain types of cancer.

Prunes are very rich in vitamin A and a good source of vitamin B1, B2 and vitamin E.

Vitamin A enhances white blood cell function, increases resistance to infection and carcinogen.
Vitamins in Prune