Fruit Textural Characteristics of 23 Plum (Prunus salicina Lindl) Cultivars: Evaluation and Cluster Analysis

Fruit textural characteristics can affect the storage, transportation, and processing of plum ( Prunus salicina Lindl) in commercial production. We analyzed 23 cultivars with marked differences fruit traits. Basic physicochemical indicators fruits were determined using puncture testing texture profile analysis. Furthermore, through combined application cluster analysis principal component analysis, indexes simplified to three relatively independent dimensions, comprehensively reflecting hardness, size, flexibility fruit. Our results show a high positive correlation among such as springiness, gumminess, chewiness, whereas toughness brittleness negatively correlated. In addition, properties correlated The weight size related adhesiveness, chewiness. soluble solids water content contributed cohesiveness, resistance chewing. Cluster revealed distinct clusters: I represented by ‘Meiguihong’ hardness chewable texture; II ‘Siyuecui’, ‘Cuimi’, ‘Qingcui’ hard brittle III ‘Jinmi’, ‘Taoli’, ‘Oishiwase’ soft tough texture. this study provide significant theoretical foundation for quality evaluation, classification characteristics, thus providing insights further breeding varieties.