prune

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prune,

popular name for a dried plumplum,
common name for a tree of any of many species of the genus Prunus of the family Rosaceae (rose family) and for its fruit, a drupe. The plum is generally cultivated in the temperate zones, though among the numerous varieties and hybrids are types suitable for many
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. Fruits of the many varieties of Prunus domestica, which are firm-fleshed and dry easily without removal of the stone, are gathered after falling from the tree, dipped in lye solution to prevent fermentation, dried in the sun or in kilns, and then "glossed" with a steam, glycerin, or fruit-juice bath to produce a sterile, glossy skin. Most of the commercial product comes from the Pacific coast states. A type of prune was used by Native Americans as a staple item of diet.

Prune

 

a dried plum of the varieties Vengerka Ital’ianskaia, Vengerka Domashniaia, and others. The variety Vengerka Ital’ianskaia yields the best prunes.

Only fleshy ripe plums are suitable for drying. The stone must separate readily from the flesh, and the pulp must contain no less than 10 percent sugar and no more than 1.2 percent acid. The plums are blanched to accelerate drying, remove the waxy coating, and obtain cracks in the skin. Vengerka Ital’ianskaia plums are blanched for 20 to 30 seconds; plums of other varieties are blanched for one to 1 ½ minutes. The plums are then cooled under running water and placed in steam dryers for eight to ten hours at a temperature of 80°C. Toward the end of drying the temperature is lowered to 60°C. After cooling and sorting, the prunes are immersed in boiling water for 1 ½ to two minutes to obtain a shine. They are then treated with glycerin (5 kg per ton of prunes).

There are three grades of commercial prune varieties. Prunes must be black, soft, and tart. The yield of prunes from fresh plums is 20 to 22 percent.

References in periodicals archive ?
The hypothesis we tested in this experiment was that consumption of dried plums would promote retention of beneficial microbiota and patterns of microbial metabolism throughout the colon.
Arjmandi encourages people who are interested in maintaining or improving their bone health to take note of the extraordinarily positive effect that dried plums have on bone density.
One group included dried plum (100 g/day) in their diet (about 14 half-dollar-size prunes).
But this approach may be applicable at the product development and processing level, where you would use dried plum extract.
California Dried Plum Board: The CDPB represents 900 dried plum growers and 21 dried plum packers under the authority of the California Secretary of Food and Agriculture.
I'm thrilled to learn more about the research involving dried plums and how they help support healthy bones.
If California had seen its normal production, says Lance, it would be harder to explain why the co-op would need to source dried plums from Chile.
Washington, Aug 20 (ANI): Dried plums have been found to have a positive effect on bone health, and a Florida State University researcher has said that eating them could help prevent fractures and osteoporosis.
Dried plums processed with the new device would be moved on a conveyor belt to a roller that gently presses them against the belt.
Quite simply, a prune is a dried plum, but there is far more to them than being just a tasty fruit.
About The California Dried Plum Board (CDPB): California Dried Plum Board (CDPB): The CDPB represents 900 dried plum growers and 26 dried plum packers under the authority of the California Secretary of Food and Agriculture.
About the California Dried Plum Board (CDPB): The CDPB represents 900 dried plum growers and 20 dried plum packers under the authority of the California Secretary of Food and Agriculture.