Table 2.
Mean (minimum–maximum), percentage coefficient variation (CV%), and p values of fruit quality and leaf traits when compared among 19 European and 24 Japanese plum cultivars grown in a cultivar evaluation orchard in Naoussa, Greece. Parameters measured were fruit fresh weight (g), peel and flesh color CIELAB parameters, soluble solid content (SSC, °Brix), titratable acidity (TA, grams citric acid equivalent/100 mL), maturity index (SSC/TA), total phenols (TPs) (mg GAE/100 g FW), total antioxidant capacity using the DPPH and FRAP methods (TACDPPH and TACFRAP, mg AAE/100 g FW) in peel and flesh tissue and serving portion (100 g FW), percentage TPs–peel/TPs–serving (% TPs–p/s), leaf shape (1, ovate; 2, elliptic; 3, obovate), leaf tip shape (1, acute; 2, right-angled; 3, obtuse), shape of base (1, acute; 2, obtuse; 3, truncate), leaf blade length (LBL, cm), leaf blade width (LBW, cm), stalk length (SL, cm) and ratios of LBL/LBW and LBL/SL. Different letters in the line indicate significant differences.
| European | Japanese | ||||||
|---|---|---|---|---|---|---|---|
| Mean | Min–Max | CV% | Mean | Min–Max | CV% | p | |
| Fruit weight | 48.3 b | 18.4–101.7 | 42 | 84.4 a | 28.0–151.0 | 33 | <0.001 |
| L–peel | 38.2 | 22.5–57.4 | 25 | 36.1 | 21.3–59.7 | 32 | 0.686 |
| a*–peel | 9.8 b | −23.7 | 73 | 13.5 a | −31.2 | 63 | 0.009 |
| b*–peel | 9.3 | −56.6 | 204 | 5.3 | −46.2 | 262 | 0.840 |
| h*–peel | 162.0 | 38.8–319 | 162 | 186.6 | 20.3–337.0 | 67 | 0.324 |
| Chroma–peel | 21.3 | 6.7–45.0 | 57 | 21.0 | 9.4–36.2 | 262 | 0.221 |
| L–flesh | 50.5 b | 37.4–59.0 | 13 | 55.3 a | 38.6–66.1 | 12 | <0.001 |
| a*–flesh | 4.8 | −37.3 | 175 | 5.0 | −25.2 | 132 | 0.188 |
| b*–flesh | 25.1 a | 7.7–41.2 | 41 | 20.8 b | 8.3–44.3 | 38 | 0.012 |
| h*–flesh | 77.9 | 19.2–97.5 | 27 | 77.1 | 20.5–95.3 | 22 | 0.197 |
| Chroma–flesh | 27.3 a | 12.7–41.3 | 33 | 21.9 b | 8.4–44.3 | 35 | <0.001 |
| SSC | 15.4 a | 11.5–19.6 | 17 | 14.4 b | 8.5–20.5 | 20 | 0.046 |
| TA | 1.2 | 0.5–1.9 | 33 | 1.3 | 0.8–1.9 | 25 | 0.077 |
| Maturity index | 15.4 a | 6.7–35.1 | 50 | 12.1 b | 6.1–21.7 | 34 | 0.001 |
| TPs–peel | 582.5 b | 152.1–984.6 | 43 | 916.7 a | 202.7–1797.3 | 42 | <0.001 |
| TACDPPH–peel | 594.1 b | 277.9–1135.7 | 42 | 852.7 a | 443.9–1535.8 | 41 | <0.001 |
| TACFRAP–peel | 361.4 b | 166.9–685.1 | 37 | 456.8 a | 206.1–1090.8 | 44 | 0.008 |
| TPs–flesh | 130.1 b | 55.9–220.9 | 33 | 164.5 a | 63.3–352.3 | 45 | 0.006 |
| TACDPPH–flesh | 121.9 b | 30.8–178.5 | 34 | 168.7 a | 66.9–343.9 | 42 | <0.001 |
| TACFRAP–flesh | 64.7 b | 47.2–86.3 | 17 | 76.8 a | 44.8–133.6 | 31 | 0.003 |
| TPs–serving | 150.2 b | 64.5–238.8 | 31 | 200.4 a | 88.1–409.2 | 41 | <0.001 |
| TACDPPH–ser. | 143.6 b | 58.4–215.0 | 29 | 199.3 a | 85.7–394.9 | 37 | <0.001 |
| TACFRAP–ser. | 78.4 b | 56.0–109.9 | 17 | 94.3 a | 56.9–154.6 | 29 | 0.001 |
| % TPs–p/s | 22.4 | 12.3–48.3 | 27.3 | 13.3–48.6 | |||
| Leaf shape | 2.1 | 1–3 | 40 | 2.1 | 1–3 | 20 | 0.932 |
| Leaf tip shape | 1.9 | 1–3 | 43 | 1.3 | 1–3 | 48 | 0.005 |
| Shape of base | 1.6 | 1–3 | 37 | 1.0 | 1–3 | 20 | <0.001 |
| LBL | 8.8 b | 5.6–12.0 | 17 | 9.7 a | 8.0–12.8 | 12 | <0.001 |
| LBW | 5.3 a | 3.5–6.9 | 18 | 4.2 b | 3.0–5.6 | 17 | <0.001 |
| SL | 1.7 a | 1.1–2.6 | 23 | 1.4 b | 1.0–2.2 | 23 | <0.001 |
| LBL/LBW | 1.7 | 1.4–2.2 | 14 | 2.4 | 1.8–3.2 | 14 | 0.107 |
| LBL/LPL | 5.6 b | 3.8–10.0 | 30 | 7.3 a | 4.8–10.7 | 18 | <0.001 |