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Abdalla, D A; Childers, N F 1973. Calcium nutrition of peach and prune relative to growth, fruiting, and fruit quality. Journal American Society Horticultural Science. 98 (5): 517-522.

Prunes by Dallas Commercial Club, Dallas, Polk County, Oregon.

Has many recipes from around 1924

Archer, T E; Corbin, J B 1970. Captan residues on dipped prune fruits as affected by different adjuvants. Food Technology 24 (6): 86-88..

Bal, J.S.; Bindra, A.S.; Bajwa, G.S.; Minhas, P.P.S. 1990. Studies on harvesting and handling of plum. Acta Hortic (283): 179-188.

Biale, J. B. 1954. The Ripening Of Fruit. Scientific American 190(May):40

Fruit Ripening, Banana, Apple, Water, Protein, Fat, Carbohydrate, Acid, Calcium, Iron, Phosphorus, Ascorbic Acid, Vitamin B1, Vitamin B2, Apricot, Cherry, Grape, Peach, Pear, Plum, Strawberry, Avocado, Date, Fig, Grapefruit, Lemon, Orange, Mango, Papaya, Pineapple

Bolin, H.R. 1981. Rheological properties of prune juice. Journal of Food Science 46:886.

Bolin, H R; Stafford, A E; Fuller, G 1975. Rapid enzymatic process yields nutritious, mild flavored prune juice. Food Product Development 9 (7): 92-94.

Bomben, J.L.; Rumsey, T.R. 1983. Computer simulation of dehydration with a liquid dessicant [Prune drying system]. Pap Am Soc Agric Eng Microfiche Collect. (fiche no. 83-6520) 1 microfiche

Bongolan, D. C.; Stier, E. F.; Joffe, F. W.; Ball, C. O. 1965. Low Temperature Handling Of Sterilized Foods. Vii. Effects Of Process Technique, Storage Time, And Temperature On Thiamine Content Of Plum-Tapioca And Split Peas With Ham. Food Technology 19(8):(1265)83

Baby Food Thiamin, Baby Food Storage, Plum Tapioca Thiamin, Plum Tapioca Storage, Split Pea With Ham Thiamin, Split Pea With Ham Storage, High Temperature Short Time, Sterilization

Boothby, D.1982. Studies on the relation between pectic substances and stone gum in plum fruits. J Sci Food Agric. 33 (11): 1172-1175.

Boothby, D. 1980. The pectic components of plum fruits. Phytochemistry 19 (9): 1949-1953.

Boothby, D.1983. Pectic substances in developing and ripening plum fruits. J Sci Food Agric 34 (10): 1117-1122.

Carnegie, E.J.; Niles, P.W. 1981. Comparison of computer simulation to actual solar performance [Raisen and prune drying, California]. Pap Am Soc Agric Eng Microfiche Collect. St. Joseph, Mich. : The Society. 1981. (fiche no. 81-4036) 1 microfiche : ill.

Cathcart, W. H.; Parker, J. J. 1946. Defrosting Frozen Foods By High Frequency Heat. Food Research 11:341

Frozen Food, Heat, Peach, Apricot, Applesauce, Blueberry, Cherry, Plum, Green Bean, Wax Bean, Lima Bean, Corn, Pea Puree, Pumpkin Pie Mix, Pumpkin, Spinach, Squash, Succotash, Egg Yolk, Egg White, Egg, Cod, Haddock, Perch

Chesterton, G. K. 1909. The Christmas Plum Pudding. Journal of Home Economics 1:420

Christmas Plum Pudding

Clague, J. A. 1936. Microbiological Examination Of Dried Foods. Food Research 1:45

Fig, Date, Prune, Apple, Apricot, Peach, Banana, Orange, Pumpkin, Raisin , Beet, Onion, Dill, Asparagus, Garlic, Okra, Cauliflower, Spinach, Carrot, Grape, Dried Fruit, Dehydration, Sulfur Dioxide, Bacteria, Yeast, Mold, Escherichia Coli, Sacch Ellipoideus, Lactose Fermenting Organism, Microbial Count, Total Plate Count, Gram Negative Bacteria, Gram Positive Organism, Microorganism, Agar, Agar, Agar Nutrient, Medium End

Curl, A. L. 1963. The Carotenoids Of Italian Prunes. Journal Of Food Science 28:623

Prune, Carotenoid, Violaxanthin, Beta Carotene, Lutein, Cryptoxanthin, Cryptoxanthin Epoxide, Cryptoxanthin Diepoxide, Persicachrome, Mutatochrome, Monoepoxide Diol, Polyol, Diepoxide Diol

De Moura, J.; Dostal, H. C. 1965. Browning In Fruits. Nonvolatile Acids Of Prunes. Journal Of Agricultural And Food Chemistry 13:433

Prune Nonvolatile Acid, Prune Browning

Delwiche, M.J.; Tang, S.; Thompson, J.F. 1992. A high-speed sorting system for dried prunes. Trans-A-S-A-E 36 (1): 195-200.

Dennis, F.G. Jr.; Archbold,-D.D.; Vecino, C.O. 1983. Effects of inhibitors of ethylene synthesis or action, GA4+7 Promalin gibberellins, and BA benzylamino purine on fruit set of apple, sour cherry, and plum. J-Am-Soc-Hortic-Sci 108 (4): 570-573.

Denton, M. C. 1918. How Much Food Does It Take To Supply Us With The Calcium We Need. Journal Of Home Economics 10:168

Calcium, Milk Calcium, Buttermilk Calcium, Cream Calcium, Swiss Cheese Calcium, Cheese Calcium, Cottage Cheese Calcium, Egg callcium, Egg Yolk Calcium, Prune Calcium, Raisin Calcium, Vegetable Calcium, Sugar Calcium, Sirup Calcium, Fruit Calcium, Legume Calcium, Currant Calcium, Dried Currant, Currant Calcium, Date Calcium, Dried Date Calcium, Fium Currant Calcium, Dried Currant, Calcium, Fig Calcium, Dried Fig Calcium, Orange Calcium, Rhubarb Calcium, Almond Calcium, Chestnut Calcium, Pecan Calcium, Walnut Calcium

Flynn, C; Wendt, A S 1970. Sugars in prune juice by GLC [ gas-liquid chromatography] separation of trimethylsilylated derivatives Association Official Anal Chem J 53 (5): 1067-1070.

Gordon, H. T.; Thornburg, W. W.; Werum, L. N. 1959. Fumigant Reactions With Foods, Hydroxyethyl Derivatives In Prunes Fumigated With C14-Ethylene Oxide. Journal Of Agricultural And Food Chemistry 7:196

Fumigant, Prune

Halliday, E. G.; Noble, I. T. 1936. Recent Research In Foods. Journal Of Home Economics 28:15

Research, Pectin Jelly, Fruit, Jelly, Fruit, Viscosity, Apple Juice, Crab Apple, Jelly, Guava Juice, Plum Juice, Quince Juice, Blackberry Juice, Raspberry Juice, Grape Juice, Wild Grape Juice, Currant Juice, Gooseberry Juice, Marmalade, Spinach, Ascorbic Acid, Asparagus, Ascorbic Acid, Cauliflower Ascorbic Acid, Cabbage Ascorbic Acid, Potato, Ascorbic Acid, Turnip, Vegetable, Ascorbic Acid, Carrot, Vegetable, Ascorbic Acid, Asparagus, Ascorbic Acid, String Bean, Vegetable, Ascorbic Acid, Onion, Vegetable, Ascorbic Acid, Onion, Ascorbic Acid, Dried Food, Apricot

Helmy, H.E. 1990. Studies on the pigments of some citrus, prune and cucurbit seed oils when processed with or without cottonseed oil. Journal American Oil Chemical Society 67 (6): 376-380.

Hohl, L.; Cruess, W. V. 1936. Effect Of Temperature, Variety Of Juice, And Method Of Increasing Sugar Content On Maximum Alcohol Production By Saccharomyces Ellipsoideus. Food Research 1:405

Alcohol, Saccharomyces Ellipsoideus, Wine, Yeast, Sugar, Fermentation, Sterilization, Temperature, Sirup, Incubation, Carbon Dioxide, Salleron Dujardin Ebullioscope, , Grape, , Grape Juice, Brix, Organism, Storage, Fruit, Vegetable, Pea, String Bean, Tomato, Pineapple, Prune, Apple, , Date, Peach, Pear, Canning, Strawberry, Orange Concentrate, , , , Grapefruit, Loganberry, , , Sucrose, Dextrose, Grape

Huang, F.H.; Tsai, S.; Rom, R.C. 1984. An electrophoresis method for water-solkuble protein of Prunus [Nectarine, plum, peach]. Hortscience 19 (2): 242-243.

Ingalsbe, D. W.; Carter, G. H.; Neubert, A. M. 1965. Fruit Pigment Measurement, Anthocyanin Pigments As A Maturity Index For Processing Dark Sweet Cherries And Purple Plums. Journal Of Agricultural And Food Chemistry 13:580

Cherry Maturity Index, Cherry Processing, Plum Processing, Plum Anthocyanin

Ismail, H.M.; Williams, A.A.; Tucknott, O.G. 1981. The flavour of plums (Prunus domestica L.). An examination of the aroma components of plum juice from the cultivar Victoria. Journal Science Food Agric 32 (6): 613-619.

Jones, J. S. (J. Shirley), 1876-; Bullis, D. E. (DeLoss Everett). 1929. The chemical composition and food value of Oregon dried prunes. Station bulletin / Oregon Agricultural College Experiment Station ; 249. Corvallis, Ore. : Agricultural Experiment Station, Oregon State Agricultural College, 1929. 10 p.

Joslyn, M.A. and W. Stepka. 1949. The free amino acids of fruits. Food Research 14: 459.

Alcohol extracts of pears, prunes, avocados and apricots were used to investigate their free amino acid content.

Kirk, M.M. and D.K. Tressler. 1941. Ascorbic acid content of pigmented fruits, vegetables, and their juices. Food Research 6: 395.

Vareity studies on strawberries, blueberries, plums, raspberries, peaches, blackberries, cherries and turnips for ascorbic acid content was determined by a titrimetric method. The results of the ascorbic acid determination of the varieties and different parts of the fruit are reported before and after processing and storage.

Kitson, J. A.; Strachan, C. C.; Cain, R. F. 1955. Sugar Determination. Rapid Sugar Extraction Procedure For Analysis Of Candied Fruits, Jams, And Fresh Fruits. Journal Of Agricultural And Food Chemistry 3:862

Apricot Jam, Blackberry Jam, Black Currant Jam, Loganberry Jam, Cherry Jam, Sugar Analysis, Candied Fruit Jam, Fruit, Plum Jam, Peach Jam, Raspberry Jam, Strawberry Jam, Orange Marmalade, Maralade, Jam Sugar, Mamaalade Sugar,Marmalade, Reducing Sugar

Kobayashi, K.; Fuchigami, L.H.; Brainerd, K.E. 1981. Ethylene and ethane production and electrolyte leakage of water-stressed 'Pixy' plum leaves Injuries, hardiness. Hortsci 16 (1): 57-59.

Kochan, W J 1968. Prune fruit maturity studies including taste preference tests of fruit harvested at various dates Idaho State Hort Soc Trans 1968, 74th: 17-20.

Komiyama, Y.; Harakawa, M.; Tsuji, M. 1984Effect of high-temperature (30 C) [degrees Celsius] storage on protein patterns of plum fruit determined by means of polyacrylamide gel disc electrophoresis. Nippon-Shokuhin-Kogyo-Gakkaishi-J-Jap-Soc-Food-Sci-Tech. 31 (4) p. 241-247.

Komiyama, Y.; Harakawa, M.; Tsuji, M. 1979. Food chemical studies on plum fruits. IV. Polyphenol contents and enzymatic browning of plums harvested in Japan. Journal Japanese Society Food Science Technology -Tokyo. 26 (8) :325-330.

Komiyama, Y.; Harakawa, M.; Tsuji, M.1979. Influences of low temperature storage on the quality of "Ooishi Wase" plum. Journal Japanese Society Food Science Technology -Tokyo 26 (8): 331-336.

Komiyama, Y.; Harakawa, M.; Tsuji, M. 1979. Influences of low temperature storage on the quality of "Sordum" plum. Journal Japanese Society Food Science Technology -Tokyo 26 (8): 351-355.

Komiyama, Y.; Harakawa, M.; Tsuji, M. 1979. Food chemical studies on plum fruits. VIII. Influences of high-temperature storage (30 C) Celsius on the quality of plums. Journal Japanese Society Food Science Technology -Tokyo. 26 (9): 371-374.

Lamb, J. C.; Brown, M. C.; Gilpin, G. L. 1957. Yield Of Prepared Fruit And Juice For Jam And Jelly Making. Journal Of Home Economics 49:433

Jelly Making, Jam Making, Apple, Fruit, Purchasing, Apple Juice, Apple, Crab Apple, Fruit, Purchasing, , Crab Apple, Blackberry, Fruit, Purchasing, Blackberry, Fruit Juice, Blackberry, Fruit, Cherry, Fruit, Purchasing, Cherry, Fruit Juice, Cherry, , Currant Juice, Cherry, , Currant Juice, Currant, Grape, Fruit, Purchasing, Grape Juice, Grape, Peach, Fruit, Purchasing, Peach, Fruit Juice, Grape, Peach, Fruit, Purchasing, Peach, Fruit Juice, Peach, Plum, Fruit, Purchasing, Plum, Quince, Fruit, Purchasing, Quince Juice, Quince, Strawberry, Fruit, Purchasing, Strawberry, Fruit Juice, Strawberry, Apple, Lucretia Dewberry, Plum, Plum, Wild Goose Plum, , Strawberry, Strawberry, Cherry, Grape

Langworthy, C. F.; Holmes, A. D. 1917. The American Papaw And Its Food Value. Journal Of Home Economics 9:505

Papaw, Papaya, Persimmon Pudding, Water, Fruit, Waste, Protein, Fat, Calorie, Carbohydrate, Ash, Apple, Avocado, Banana, Blackberry, Fruit, Lemon, Persimmon, Plum, Prune, Orange, Strawberry, Watermelon

Lee, F. A.; Robinson, W. B.; Hening, J. C.; Pederson, C. S. 1950. Low Temperature Preservation Of Fruit Jucies And Fruit Juice Concentrates. Geneva, 18 P. (New York, Agricultural Experiment Station Bulletin No. 743)

Fruit Juice, Apple Juice, Strawberry Juice, Raspberry Juice, Cherry Juice, Rhubarb Juice, Plum Juice, Apple, Strawberry, Raspberry, Cherry, Rhubarb, Plum, Ascorbic Acid

Leverton, R. M.; Coggs, M. C. 1951. Food Choices Of Nebraska Children. Journal Of Home Economics 43:176

Preference, Food Selection, Dietary Survey, Apple, Cantaloupe, Orange, Prune, Raisin, Green Bean, Cabbage, Carrot, Green Pepper, Buttermilk, Cheese, Cottage Cheese, Cereal, Yellow Corn Meal, Leaf Lettuce, Onion, Parsnip, Green Pea, Potato, Sweet Potato, Rutabaga, Squash, Greens, Whole Wheat Bread, Oatmeal, Egg, Canned Fish, Oleomargarine, Spinach, Tomato, Turnip, Brain, Heart, Tongue, Liver, Liver Sausage, Milk, Navy Bean, Soybean, Dried Pea

Li, B.W.; Schuhmann, P.J. 1983. Sugar analysis of fruit juices: Content and method. Journal Food Science. 48 (2): 633-635, 653.

Luh, B. S.; Pinochet, M. F. 1959. Spectrophotometric Determination Of Hydrocyanic Acid In Canned Apricots, Cherries, And Prunes. Food Research 24:423

Apricot, Fruit, Hydrocyanic Acid, Cherry, Fruit, Hydrocyanic Acid, Prune,

Mahdi, A. A.; Rice, A. C.; Weckel, K. G. 1961. Off-Flavors In Foods. Effect Of Pyrrolidonecarboxylic Acid On Flavor Of Processed Fruit And Vegetable Products. Journal Of Agricultural And Food Chemistry 9:143

Fruit Flavor, Vegetable Flavor, Beet, Glutamine, Pyrrolidonecarboxylic Acid, Pumpkin, Asparagus, Carrot, Potato, Snap Bean, Potato, Spinach, Tomato Juice, Mushroom, Onion, Wax Bean, Pea, Kidney Bean, , Cherry, Corn, Raspberry, Sauerkraut, Peach, Pineapple, Pear, Prune

Mousdale, D.M.A. 1980. Criteria for assessing the accuracy of the pyrone fluorimetric for indole-3-acetic acid from apple, plum, and Tilia platyphyllos. J-Exp-Bot. 31 (121): 515-523.

Normington, K.W., I. Baker, M. Molina, J.S. Wishnok, s.R. Tannenbaum, and s. Puju. 1986. Characterization of a nitrite scavenger, 3-hydroxy-2-pyranone, from Chinese wild plum juice. J. Agric. Food chem. 34: 215-217.

Norton, J.D.; Snell, J.M.; Smith, D.A.; Rymal, K.S. 1984. AU-Roadside, an excellent quality plum for home use and local markets [Varieties, performance, yields, disease resistance]. Circ Ala Agric Exp Stn. Auburn, Ala. : The Station. May 1984. (271) 10 p.

Olliver, M.; Wade, P.; Dent, K. P. 1957. The Jelly Strength Grading Of Pectins For Use In Jam Manufacture. Journal Of The Science Of Food And Agriculture 8:188

Pectin Grade, Jam, Jelly, Citrus Pectin, Apple Pectin, Ridgelimeter, Beet Sugar, Cane Sugar, Setting Temperature, Plum Juice, Bitterness, Orange, Blackberry, Plum, Greengage, Raspberry, Strawberry

Parfitt, D.E.; Almehdi, A.A. 1984. Liquid nitrogen storage of pollen from five cultivated Prunus species [Almond, peach, plum, apricot, cherry, in vitro germination]. Hortscience. 19 (1): 69-70.

Parkinson, T. L. 1954. The Isolation Of An Anthocyanin And Chlorogenic Acid From Canned Victoria Plums. Journal Of The Science Of Food And Agriculture 5:239

Plum, Plum, Anthocyanin, Plum, Chlorogenic Acid

Pilando, L.S.; Wrolstad, R.E. 1992. Compositional profiles of fruit juice concentrates and sweeteners. Food-Chem. 44 (1): 19-27.

http://ucce.ucdavis.edu/datastore/datareport.cfm?reportnumber=204&catcol=1809&categorysearch=Plum

Postharvest Technology on plums has articles on the topic.

http://ucce.ucdavis.edu/datastore/datareport.cfm?reportnumber=204&catcol=1809&categorysearch=Prune

Postharvest Technology of Prunes has articles on this topic.

Proctor, B. E.; Sluder, J. C. 1943. The Compression Of Dehydrated Foods. Proceedings. Institute Of Food Technologists. St. Louis,June 2, 3, And 4, 1943. The Garrard Press, Champaign, Illinois P. 132

Production, Apple Nugget, Applesauce, Cranberry, Lemon, Orange Juice, Apricot Spread, Prune Powder, Potato, Sweet Potato, Onion, Carrot, Dried Beet, turnip, Navy Bean, Soup, Split Green Pea Soup, Chickpea Soup, Swiss Cheese Soup, Corn Soup, Soybean Special Soup, Tomato Soup, Noodle, Combination Soup, Mixed Vegetable, Soup, Skim Milk, Whole Milk, Egg, Pork, Pea, Corn, String Bean, Mixed Greens, Celery, Parsley, Okra, Tomato, Tomato Juice Cocktail, Baked Beans, Rice Pudding, Hominy

Proebsting, E L Jr; Tukey, R B. 1975. Gibberellic acid to reduce internal browning of Early Italian prune [Physiological disorders]. EM-Coop-Ext-Serv-Coll-Agric-Wash-State-Univ, June 1975, 3967, 3 p.

Reed, W; Martin, G C 1976. Identification of gibberellin A29 and evidence for abscisic acid in extracts from fruits of immature French prune (Prunus domestica L.). Journal American Society Horticultural Science. 101 (5): 527-531.

Rosen, C.J.; Carlson, R.M. 1984. Potassium uptake characteristics of Prunus rootstocks: influence of solution Ca/Mg [calcium/magnesium] ratios and solution nickel [Plum trees, nutrient solutions]. J-Plant-Nutr. 7 (6): 865-885.

Schade, J. E.; Stafford, A. E.; King, A. D. Jr. 1973. Preservation Of High-Moisture Dried Prunes With Sodium Benzoate Instead Of Potassium Sorbate. Journal Of The Science Of Food And Agriculture 24:905

Prune, High Moisture Food, Dried Food, Sodium Benzoate, Potassium Sorbate, Prune, Moisture, Saccharomyces Rouxii, Saccharomyces Mellis, Aspergillus Glaucus

Shaw, P.E.; Wilson, C.W. III 1982. Volatile constituents of loquat (Eriobotrya japonica Lindl.) fruit Japanese plum. Journal Food Science 47 (5): 1743-1744.

Singh, S.N.; Mangat, H.S.; Bal, J.S.; Bindra, A.S. 1990. Biochemical changes during ripening of plum (Prunus salicina Lindl.). Acta-Hortic (283): 173-178.

Smith, W. H. 1963. The Use Of Carbon Dioxide In The Transport And Storage Of Fruits And Vegetables. Advances In Food Research 12:95

Postharvest Physiology, Apple, Storage, Apricot, Banana, Blackberry, Currant, Cherry, Grape, Peach, Pear, Plum, Vegetable, Raspberry, Citrus, Strawberry

Somogyi, L.P. 1987. Prunes, a fiber-rich ingredient. Cereal Foods World 32 (8): 541-544.

Strohmaier, L. H.1949. Observations On The Toughness And Microscopic Nature Of Prune Skins. Food Technology 3:244

Prune Skin Histology, Prune Skin Tenderness

Thompson, H. B.; Burk, G. C. 1929. The Influence Of Heat Upon Water Absorption Of Certain Dried Fruits. Journal Of Home Economics 21:593

Dried Fruit Water Absorption, Dried Apple Cooking, Dried Apricot Cooking, Dried Apricot Water Absorption, Dried Apple Palatability, Dried Fruit Palatability, Dried Apricot Palatability, Dried Prune Water Absorption, Dried Prune Cooking, Dried Prune Palatability, Dried Fig Water Absorption, Dried Fig, Cooking, Dried Fig Palatability

Van-Gorsel, H.; Li, C.; Kerbel, E.L.; Smits, M.; Kader, A.A. 1992. Compositional characterization of prune juice. Journal Agriculture Food Chemistry 40 (5): 784-789.

Whittig, L. D.; Buchanan, J. R.; Brown, A. L. 1960. Plant Tissue Analysis. X-Ray Fluorescence Determination Of Zinc In Plant Tissue. Journal Of Agricultural And Food Chemistry 8:419

X-Ray Fluorescence, Deciduous Tree, Zinc, Apricot, Prune, Almond, Apple, Quince, Corn, Milo, Tomato

Wills, R.B.H.; Scriven, F.M.; Greenfield, H. 1983. Nutrient composition of stone fruit (Prunus spp.) cultivars: apricot, cherry, nectarine, peach and plum. Journal Science Food Agric 34 (12): 1383-1389.

Yoon, K.R.; Wrolstad, R.E. 1984. Investigation of marion blackberry, strawberry, and plum fruit for the presence of saponins. Journal Agriculture Food Chemistry 32 (3): 691-693.