Before I tell you how my experiment went, it is worth explaining why plums lose their firmness so quickly. After picking, the fruit continues to breathe and consumes sugar and oxygen reserves, which leads to a loss of elasticity. Additionally, they contain enzymes that decompose pectin, which are responsible for the elasticity and cohesion of the pulp. As a result, the skin becomes thinner and the inside becomes soft and often too juicy.
However, there are fruits that remain hard for a long time. You may ask yourself: Why do plums become soft quickly, while apples, for example, do not? The flesh of plums has thinner cell walls and much more water than an apple. When enzymes begin to break down pectin, the fruit quickly loses its cohesion. Apple, on the other hand, has a denser, more compact flesh, made of cells richer in cellulose and lignin, thanks to which it remains hard longer.
Plums are also not helped by too high temperatures and excessive moisture. These two factors promote the growth of mold. All it takes is for one plum to start rotting, and the adjacent fruit will quickly take over the process. Therefore, it is so important that plums intended for storage are healthy, dry and slightly hard.
I read about the flour method in a Slovak guide and decided to test it in practice. It sounded strange, but that’s what got me interested. The principle is simple: dry, fresh plums are stored in jars with flour. How does it work? Flour is a kind of barrier because it absorbed excess moisture and slowed down the ripening process. This is a simple and very effective method if you want your fruit to stay fresh for a long time.
To successfully store plums in flour, choose hard fruits, without cracks and necessarily with tails. Pedicels slow down the ripening process because they protect the place where the fruit loses water. Do not wash them to avoid moisture remaining on them. It may initiate rotting processes, wash the fruit immediately before eating. Rinse the five-liter jar and dry it thoroughly. Sprinkle the bottom of the dish with a two-centimeter layer of wheat or rice flour. Place the fruit on the bottom so that they do not touch each other. They also cannot touch the glass. Sprinkle a layer of flour over the plums and arrange subsequent layers of fruit. Do not fill the jar completely, leave a few centimeters of space from the edge of the jar. Close the jar tightly and store in a cool place with a temperature of 0-4 degrees Celsius.
Once a week, go through all the plums and use those that have become soft. If you notice that flour is sticking to some of the fruit, it is a sign that moisture has got inside. Remove the affected pieces and sprinkle the rest with a fresh layer of flour. Thanks to this trick, you can store plums for several weeks.
The flour method is not the only trick worth knowing. There are several proven ways to preserve the taste and firmness of plums for longer. You can also store fruit in the basement, preferably placing them in paper boxes. They can stay like this for about three weeks if the temperature is low enough (0-4 degrees Celsius). Plums placed in the refrigerator in a paper bag or perforated container will stay fresh for 4-6 days.
Plums can be frozenafter removing the seeds and cutting them in half. First, freeze them on a tray and then put them in bags so that they don’t form a lump. These fruits are perfect for drying in a dehydrator or oven and are great for preserves. Jams, jams and compotes it’s a classic that allows you to enjoy the taste of plums even in winter.
However, if you want fresh fruit, check out the medieval beeswax method. I haven’t had a chance to try it myself, but I think I will experiment with this method next year. Pick off the fruit along with the stalks and melt some wax. Dip the plum tails in the wax and arrange them in a box, with a layer of straw between them. Although I haven’t tested this method, it makes sense because the wax creates a protective layer that limits water evaporation and gas exchange. It is also a tight barrier to microorganisms.
Sources: deccoria.pl, sikovnik.sk
