W26: Plum & Prune Update

In W26 in plum and prune landscape, the 2023 Italian plum campaign started, with the arrival of the initial batches of plums, including Black and Sorriso di Primavera varieties. Currently, prices are in line with expectations for the season and are supported by limited availability. However, it is expected that prices will gradually decrease as the campaign progresses, influenced by the increasing availability of various fruits and a fragmented demand in the fruit market sector.

Extremadura, Spain's primary plum-producing region, is currently in the midst of the 2023 plum campaign. Demand has remained strong, and prices are favorable, particularly due to the absence of Chilean fruit in the European market. Experts expressed satisfaction with the positive start to the campaign, highlighting that Spanish plums arrived at an opportune time following the early disappearance of Angeleno plums from Chile. The initial two weeks of harvesting Black Splendor plums experienced high demand, and prices have been maintained due to a 15-day gap between Black Splendor and Crimson Globe, two reference varieties. While the volumes in 2023 are lower compared to the oversupply of in 2022, sales have been successful both in Europe and overseas.

Lastly, scientists at the Appalachian Fruit Research Station in Kearneysville in West Virginia in the United States (US) found that certain yeasts naturally present on the surface of plums have the potential to be effective biocontrol agents against the brown rot fungus, Monilinia Fructicola. These naturally occurring yeasts colonize the plum surfaces and have shown promising results in reducing post-harvest fruit rot. Plant pathologists identified specific yeast species, including Aureobasidium Pullulans and Rhodotorula Phylloplana, that exhibited biocontrol actions against M. Fructicola, providing complete protection against decay in plums. This research offers potential alternatives to fungicides and supports the organic market's demands for sustainable practices. The findings also contribute to a better understanding of the role of natural fruit microbiota in managing fruit rot and provide growers with effective strategies to combat brown rot after harvest.