Apricots, cherries, peaches, nectarines, and plums (all belonging to genus
Prunus), are commonly referred to as “stone fruits” due to the fact that their seed is
enclosed in a hard (stone-like) endocarp. Stone fruits are produced in almost all agroecological
regions of the world, with commercial production reported in over 80
countries. All stone fruits are healthy and nutritious, being low in calories and rich in
many nutrients and bioactive compounds (antioxidants). Stone fruits, except for sour
cherries, are enjoyed fresh due to their rich flavors and aromas. Stone fruits are
processed into a variety of products, e.g., canned, frozen, dried, puree, juice,
concentrate, jam, and jelly. This chapter provides an overview of stone fruits
production, postharvest physiology and storage, processing/products, nutritional profile,
and health benefits.
Keywords: Prunus, postharvest physiology, storage, processing, antioxidants,
canned peaches, dried apricots, prune juice, plum paste, cherry concentrate,
apricot jam, Maraschino cherries.
