The fruit must be handled carefully, i.e. every unnecessary knock, every squashing or bruising should be avoided. Bruised fruit rots quicker and is then no longer palatable. Damaged fruit should not be stored but processed further as quickly as possible. Only perfect fruit should be stored. Ideally, it should be harvested in dry weather, as this reduces the risk of rotting.
Fresh plums are not suitable for storage. To preserve them, it is recommended to freeze them, preserve them or make them into delicious plum jam, for example.
The storable, harvested fruit is ideally stored in a cool cellar room. Here the fruit should not be stored on top of each other, in order to prevent bruising. The room should also be dark, cool, free of rust and damp. A certain amount of humidity is important as then the loss of moisture of the fruit is lower. However, if humidity is too high, the increase of damage due to putrefactive agents increases. Humidity of 85 per cent is therefore ideal.
Make sure that you inspect the stored fruit regularly for rotting and remove the affected fruit. In this way you can avoid the spread of mould and fungus to healthy fruit.