Japanese plums (Prunus salicina Lindl.) and phytochemicals - breeding, horticultural practice, postharvest storage, processing and bioactivity

Previous reviews of plum phytochemical content and health benefits have concentrated on the European plum, <i>Prunus domestica</i> L. However, the potential bioactivity of red- and dark red-fleshed Japanese plums, <i>Prunus salicina</i> Lindl., so-called blood plums, appears to warrant a significant increase in exposure, as indicated in a recent review of the whole <i>Prunus</i> genus. Furthermore, Japanese plums are the predominant plum produced on an international basis. In this review the nutrient and phytochemical content, breeding, horticultural practice, postharvest treatment and processing as well as bioactivity (emphasising <i>in vivo</i> studies) of Japanese plum are considered, with a focus on the anthocyanin content that distinguishes the blood plums.