Articles
Commercial cultivation in California and volatile components of ‘Green Gage’ plum (Prunus domestica L.)
Article number
1450_52
Pages
395 – 402
Language
English
Abstract
‘Green Gage’ and closely related cultivars of European plum (Prunus domestica L.) have long been prized for their sweet, intense, and distinctive flavor, and are grown commercially in Europe, but have never been commercially important in the United States.
A small-scale planting was established in 2006 in Morgan Hill, California, USA, to evaluate the scions, rootstocks, horticultural practices, harvest practices and marketing potential for commercial production of ‘Green Gage’. Among the major challenges were insufficient winter chill and lack of knowledge of the cultivars locally adapted for cross-pollination.
The cultivar sold as ‘Bavay’s Green Gage’ in the United States was virtually identical to ‘Green Gage’, and thus not true to type.
A gage hybrid, ‘Golden Transparent’, is productive and has excellent fruit quality, fresh and dried, but the fruit is too soft for shipping fresh.
Common plum rootstocks perform well under California conditions.
Dormancy-breaking agents can enhance production.
The presence of multiple pollenizer cultivars, abundant bees, and multiple applications of pollen from pollen-compatible cultivars directly on ‘Green Gage’ flowers enhanced fruit set. ‘Green Gage’ fruits sell for high prices at local markets, both for fresh use and for processing.
Soluble solids and titratable acidity of ripe ‘Green Gage’ averaged 26 °Brix and 0.536% in 2020. Volatile compounds were analyzed and included aldehydes, alcohols, esters, ketones and one lactone.
The C-6 aldehydes, (E)-2-hexenal, hexanal, 3-hexenal, 1-hexanol, (E)-2-hexen-1-ol and 2,4-(E,E)-hexadienal, comprised the majority of the compounds and were found in all the samples/replications.
Esters, benzaldehyde, phenylacetaldehyde and g-decalactone are likely to impart the intense fruity flavor to ‘Green Gage’ plums.
This is the first published analysis of ‘Green Gage’ volatile components.
A small-scale planting was established in 2006 in Morgan Hill, California, USA, to evaluate the scions, rootstocks, horticultural practices, harvest practices and marketing potential for commercial production of ‘Green Gage’. Among the major challenges were insufficient winter chill and lack of knowledge of the cultivars locally adapted for cross-pollination.
The cultivar sold as ‘Bavay’s Green Gage’ in the United States was virtually identical to ‘Green Gage’, and thus not true to type.
A gage hybrid, ‘Golden Transparent’, is productive and has excellent fruit quality, fresh and dried, but the fruit is too soft for shipping fresh.
Common plum rootstocks perform well under California conditions.
Dormancy-breaking agents can enhance production.
The presence of multiple pollenizer cultivars, abundant bees, and multiple applications of pollen from pollen-compatible cultivars directly on ‘Green Gage’ flowers enhanced fruit set. ‘Green Gage’ fruits sell for high prices at local markets, both for fresh use and for processing.
Soluble solids and titratable acidity of ripe ‘Green Gage’ averaged 26 °Brix and 0.536% in 2020. Volatile compounds were analyzed and included aldehydes, alcohols, esters, ketones and one lactone.
The C-6 aldehydes, (E)-2-hexenal, hexanal, 3-hexenal, 1-hexanol, (E)-2-hexen-1-ol and 2,4-(E,E)-hexadienal, comprised the majority of the compounds and were found in all the samples/replications.
Esters, benzaldehyde, phenylacetaldehyde and g-decalactone are likely to impart the intense fruity flavor to ‘Green Gage’ plums.
This is the first published analysis of ‘Green Gage’ volatile components.
Publication
Authors
A. Mariani, D. Karp, A. Plotto, J. Bai, D. Wood
Keywords
greengage, plum, Prunus domestica L., VOCs, aroma volatiles, flavor
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