Freeze Plum
Description
Technical Parameters
IQF Frozen Red Plum Halves Supplier
We supply Grade A IQF frozen red plum halves for importers, food manufacturers, distributors, foodservice operators and private-label programs. Ripe red or dark-purple plums are selected, washed, halved, pitted, inspected and individually quick frozen.
The standard product retains the natural skin and contains no whole stones. We confirm variety, whole-fruit diameter, Brix, pH, acidity, intact-half ratio, flesh color, pit-cavity condition and pit-fragment tolerance through the approved specification and current production lot.
Send your required variety, fruit diameter, Brix, packing, quantity, destination, application and test list. We will review the appropriate grade, current-lot sample, COA scope and reefer loading plan before quotation.
Original product image retained for reviewing skin color, half shape, pit cavity and frozen condition.
What We Supply as IQF Frozen Red Plum Halves
We separate plum halves from whole pitted plums, slices, dice and broken processing fruit. Each form uses a different product code, size definition, damage tolerance and application recommendation.
Primary product: 1/2 cut, stone removed and natural skin retained.
Separate product for applications requiring an approximate whole-fruit shape.
Order-specific cuts for bakery, dairy and fruit-preparation production.
Controlled broken fruit for puree, jam, sauce and beverage processing.
Current-lot photos and samples confirm whether the order is truly halved, pitted and skin-on.
IQF Plum Halves Supply at a Glance
Skin-on, halved and pitted IQF red plums.
Angeleno, Black Diamond, Black Pearl, Purple or approved cultivar.
40-70 mm whole-fruit diameter before cutting.
Processing ≥10°Bx; Standard ≥12°Bx; Premium ≥14°Bx.
July-September crop; year-round frozen supply subject to stock.
Bulk, foodservice, private label, COA and batch reports by order.
Buyer Risks and GreenLand-food Controls
Plum-half orders can fail when a whole-fruit diameter is confused with half-piece count, clingstone varieties tear during pitting, pit fragments are not sampled, high Brix is assumed without testing, or thawed halves lose shape and juice. We convert those risks into measurable order points.
| Buyer Concern | Reference Acceptance Point | Our Control | Buyer Evidence |
|---|---|---|---|
| Form and size mismatch | Skin-on, pitted 1/2 cut; 40-70 mm whole-fruit diameter | Product code, variety, whole-fruit measurement and sample | Approved sample and size record |
| Pitting damage | Intact-half, cavity-damage and broken limits | Variety review, halving, pitting and cavity inspection | Physical inspection result |
| Pit fragments | Whole stones absent; proposed max. 1 fragment/10 kg | Manual inspection, validated X-ray where available and large-sample review | Pit-material inspection record |
| Brix and acidity | Grade Brix plus pH and malic-acid range | Representative thawed-sample testing | COA when contracted |
| Thawing performance | Application-specific intactness, drip loss and flesh color | Maturity, freezing, cold storage and lot thaw test | Current-lot thawing review |
IQF Frozen Red Plum Halves Specifications
The following values are a commercial quotation baseline. Binding limits require confirmation by the supplying plant, approved sample, signed specification and destination-market requirements.
| Specification Item | Commercial Reference |
|---|---|
| Product / Ingredient | IQF Frozen Red Plum Halves / 100% plum for the natural option |
| Botanical / Origin | Prunus salicina L. or approved Prunus cultivar; Tianjin or another approved Chinese production region by lot |
| Variety / Crop | Angeleno, Black Diamond, Black Pearl, Purple or approved cultivar; July-September |
| Form / Peel / Grade | Halved and pitted; natural skin retained; Grade A, Premium or Processing Grade |
| Large Red Plum Size | 40-70 mm whole-fruit diameter before cutting; approximately 30-60 halves/kg by variety and lot |
| Small Stanley-Type Option | Separate code and approved sample; approximately 60-120 halves/kg depending on cultivar and size grade |
| Brix | Processing ≥10°Bx; Standard Grade A ≥12°Bx; Premium ≥14°Bx; selected high-Brix lot ≥16°Bx only by lot confirmation; typical 11-18°Bx |
| pH / Titratable Acidity | pH 2.80-3.80; acidity 0.60-2.00 g/100 g expressed as malic acid |
| Color / Flavor / Texture | Natural red, dark-red or purple skin with yellow to amber flesh; characteristic sweet-tart flavor; firm while frozen and naturally softer after thawing |
| Intact / Broken | Standard intact halves ≥90%; Premium ≥95%; broken/crushed/severely torn ≤8% |
| Defect Targets | Damaged/misshapen ≤10%; brown/discolored flesh ≤5%; immature ≤2%; overripe/soft ≤3%; rotten/mouldy ≤1%; insect damage absent |
| Pit Cavity / Skin | Stone-cavity damage proposed max. 5%; attached double halves max. 5 pieces/kg; skin separation ≤3% |
| Pit / Plant Material | Whole stones absent; proposed pit fragment, stem, leaf and other plant-material limit max. 1 piece/10 kg each |
| Frozen Condition | Clumps over three halves ≤5%; free ice ≤1%; exogenous foreign matter absent |
| Packing | 10 kg, 20 lb, 20 kg or 40 lb carton; foodservice packs; 400 g-1 kg retail; 500-600 kg industrial tote by order |
| MOQ / Loading | Reference MOQ 12 MT; 20RF approximately 10-12 MT; 40RF approximately 22-24 MT, subject to packing and pallet plan |
| Port / Lead Time | Xiamen or Qingdao according to production site; approximately 15-21 days after deposit and packing confirmation |
| Storage / Shelf Life | At or below -18°C; loading temperature -18°C or below; 24 months from production date |
| Documents | Specification, COA, microbiology, residue/heavy-metal reports, additive declaration, packing list, certificates and traceability records by order |
Specification note: Plum is a natural agricultural product. Variety, size, Brix, pH, acidity, flesh color and texture vary by crop and lot. We confirm binding requirements through the approved sample, final specification and sales contract.
Plum Size and Half-Piece Count
Piece count must be linked to the variety. Large Angeleno or Black Diamond fruit cannot be compared directly with smaller Stanley-type plums under one halves-per-kilogram standard.
40-70 mm whole-fruit diameter before cutting.
Approximately 30-60 halves/kg by lot.
Separate specification; approximately 60-120 halves/kg.
For large red plum halves, whole-fruit diameter before cutting is the clearer quotation parameter. Final piece count is confirmed from the selected variety and current-lot sample.
Product images support size, skin color, pit cavity and intact-half review for the current lot.
Brix, pH and Acidity Control
We evaluate Brix together with pH, titratable acidity, variety, aroma and maturity. A minimum of 14°Bx or 16°Bx requires current-lot confirmation and is not assumed for every crop.
Brix ≥10°Bx.
Brix ≥12°Bx.
Brix ≥14°Bx.
Brix ≥16°Bx by test.
2.80-3.80 / 0.60-2.00 g/100 g as malic acid.
For a contract COA, we test representative thawed flesh, press and filter the juice, measure Brix near 20°C with a calibrated refractometer and use the agreed pH and titration methods.
Choose the Right Frozen Plum Grade
| Grade | Concrete Reference | Recommended Application |
|---|---|---|
| Premium Large Halves | 40-70 mm fruit; intact ≥95%; Brix ≥14°Bx | Desserts, fruit cups and visible foodservice applications |
| Standard Grade A | Intact ≥90%; Brix ≥12°Bx | Bakery, fillings, yogurt and foodservice |
| High-Brix Selected | Brix ≥16°Bx by current-lot test | Premium jam, juice and sweetness-led products |
| Small Stanley Halves | Separate size/count specification | Bakery, jam and European plum programs |
| Processing Grade | Brix ≥10°Bx; controlled broken fruit | Puree, jam, sauce and beverage processing |
| Certified Organic | Physical grade plus valid certification and transaction documents | Certified-organic manufacturing and retail |
Stone and Pit-Fragment Control
Plum is a stone fruit. Variety and pit adhesion affect flesh damage during pitting, so halved, whole-pitted and broken products must be judged separately.
Absent.
Proposed max. 1 piece/10 kg.
Proposed max. 5% by weight.
Maximum 5 pieces/kg.
Metal detection controls metal only. X-ray capability is stated only when validated for the selected factory, product and pack format; neither replaces pitting inspection and finished-product sampling.
Metal-detection evidence supports validated metal control and is not described as proof of pit-fragment removal.
Flesh Color, Skin and Browning Control
Cut plum surfaces can oxidize around the pit cavity, darken during storage and release darker juice after thawing. We separately inspect flesh discoloration, skin separation and treatment declaration.
Red, dark-red or purple according to variety.
Proposed maximum 5%.
Proposed maximum 3%.
Natural option: 100% plum with no added sugar, preservative, color or acidulant. Color-protected option: any citric acid, ascorbic acid or other food-grade treatment must be confirmed in the specification, ingredient statement and destination-market label.
Intact-Half and Damage Tolerances
Minimum 95%.
Minimum 90%.
Maximum 8%.
Maximum 10%.
Maximum 3%.
Maximum 2%.
Microbiological and Intended-Use Control
The standard product is an ingredient for food manufacturing, foodservice preparation or further processing. Ready-to-eat status requires separate validation of the facility hygiene program, microbiological verification, intended use and destination market.
| Test | Reference Maximum | Internal Target Where Agreed |
|---|---|---|
| Total Plate Count | ≤500,000 CFU/g | ≤100,000 CFU/g |
| Coliforms | ≤1,000 CFU/g | ≤100 CFU/g |
| E. coli | ≤100 CFU/g | ≤10 CFU/g |
| Yeast and Mould | ≤1,000 CFU/g | ≤100 CFU/g |
| Salmonella | Absent in 25 g | Absent in 25 g |
| Listeria monocytogenes | Absent in 25 g | Absent in 25 g |
We finalize the test list and limits according to destination, intended use, plant capability and signed specification.
Residue and Contaminant Control
Pesticide MRLs and contaminant limits vary by destination and can change. We confirm the target country, commodity category, customer list and laboratory scope instead of presenting one old heavy-metal table as a universal guarantee.
Comply with destination-market MRLs and signed specification.
Items and limits confirmed by destination and customer program.
Accredited laboratory report arranged when included in the order.
Approved Raw Material Origin, Variety and Crop
The reference raw material can come from Tianjin or another approved Chinese growing region. Xiamen is an exporter location and must not automatically be described as the plum-growing origin.
We confirm production region, cultivar, freestone or clingstone behavior, harvest date and lot before contract approval. The main crop and IQF production window is July-September, with year-round shipment from frozen inventory subject to stock.
Generic frozen-fruit raw-material control supports origin, lot, maturity and defect verification before processing.
Frozen-fruit process evidence supports sorting, cleaning, cutting, freezing and grading controls.
How We Process IQF Frozen Plum Halves
Origin, variety, maturity, size and Brix.
Validated cleaning and rinsing.
Controlled 1/2 cutting.
Stone removal and cavity review.
Natural or declared browning control.
Rapid freezing of separate halves.
Shape, pits, color, clumps and foreign matter.
Weight, seal, code, carton and cold storage.
Quality Control from Fresh Plum to Export Carton
Raw Material
We inspect cultivar, maturity, diameter, Brix, decay, insect damage and abnormal odor.
Halving and Pitting
We control cut form, stone removal, cavity damage, attached halves and fragments.
Physical and Chemical
We confirm size, count, Brix, pH, acidity, color and damage tolerances.
Finished Product
We review clumps, free ice, temperature, weight, seal, code, carton and label.
Applications for IQF Frozen Plum Halves
Standard or Premium; half shape, drip loss, Brix and baking performance.
Premium large halves; intact ratio, skin color and thawed appearance.
Premium sample; size, pit cavity, flesh color and texture.
Halves, slices or dice by separate code; acidity, dosing and distribution.
Standard or Processing Grade; Brix, acidity, color and yield.
Premium Grade; uniformity, clumps, label and packing plan.
Thawing and Processing Performance
Frozen plum halves naturally soften and release juice after thawing. Results depend on variety, maturity, stone adhesion, pitting damage, freezing rate, storage stability and thawing method.
For fruit cups and visible desserts, we recommend current-lot Premium samples and a defined thaw test. Jam, puree and sauce processors can compare Standard or Processing Grade for raw-material economics.
Bulk Packing and Private-Label Options
Bulk
10 kg, 20 lb, 20 kg or 40 lb PE-lined carton.
Foodservice
10×1 kg, 4×2.5 kg, 2×5 kg or 20×500 g.
Private Label
400 g, 500 g, 1 kg or agreed printed packs.
Industrial
Approximately 500-600 kg tote subject to equipment and order plan.
We confirm artwork, barcode, language, ingredient statement, nutrition panel, browning-treatment declaration, carton marks and approval timing before production.
Batch Traceability and Raw-Material Records
We link each commercial lot to origin, cultivar, receiving date, production date, line, inspection result, laboratory testing, packing record, frozen-storage location and shipment information.
Generic traceability evidence illustrates the record system. The final plum lot requires its own specification, receiving record, pitting inspection, test reports and packing traceability.
Raw-material batch records support origin, date, lot and incoming-quality traceability.
BRCGS certification evidence must be checked against the applicable facility, product scope and validity period.
Certifications and Export Documentation
We review certification availability against the selected production facility and product scope. Certified organic plum is supplied only when the raw material, facility and transaction documentation are valid for the order.
Cold Storage before Reefer Shipment
We store frozen plum halves at or below -18°C and verify the product batch, carton condition, pallet condition and frozen-storage location before release.
The reference shelf life is 24 months from production when the continuous frozen cold chain is maintained.
Cold-storage evidence supports batch location, carton and temperature control before shipment.
Pre-shipment inspection can verify product, cartons, quantity, labels and loading readiness.
Pre-Shipment Inspection and Audit Support
We can coordinate on-site audits, remote reviews and third-party pre-shipment inspection under the purchase contract. Inspection scope can include product form, size, intact ratio, pit material, carton, quantity, label and temperature.
Reefer Loading and Shipment Plan
The reference MOQ is 12 MT. A 20-foot reefer loads approximately 10-12 MT and a 40-foot reefer approximately 22-24 MT, subject to carton dimensions, pallets and container configuration.
Xiamen or Qingdao is selected according to the production site. Before loading, we verify container cleanliness, carton condition, lot, quantity, labels, seal number and product temperature at -18°C or below. Normal planning is approximately 15-21 days after deposit and packing confirmation.
Container-loading records support quantity, seal, date and shipment traceability.
Why Source Frozen Plum Halves through GreenLand-food
We separate halves, whole pitted, slices, dice and processing fruit.
We control pit material, cavity damage, intact halves, browning and thawing.
We coordinate current-lot photos, COA, reports, traceability and inspection.
We review bulk, foodservice, retail, tote, mixed-container and reefer plans.
Compare frozen plum product forms | Explore more IQF frozen fruit ingredients
Frequently Asked Questions About IQF Frozen Plum Halves
Is the product supplied as halves or diced plum?
The primary product is skin-on, pitted plum halves. Dice, slices and broken fruit use separate codes.
Are the stones removed?
Yes. Whole stones must be absent, and the pit-fragment limit is confirmed in the signed specification.
Is the skin retained?
The standard product retains the natural red or purple skin. Peeled halves require a separate production review.
What size and piece count are available?
Large red plums use a 40-70 mm whole-fruit diameter and roughly 30-60 halves/kg. Smaller Stanley-type fruit uses a separate specification.
What Brix grades are available?
Processing is ≥10°Bx, Standard ≥12°Bx, Premium ≥14°Bx and selected high-Brix lots ≥16°Bx by current-lot test.
What are the pH and acidity ranges?
The commercial reference is pH 2.80-3.80 and acidity 0.60-2.00 g/100 g expressed as malic acid.
What is the intact-half requirement?
Standard Grade A uses at least 90% intact halves and Premium uses at least 95%.
What is the maximum broken-fruit rate?
The proposed limit for broken, crushed or severely torn halves is 8% by weight.
Are browning-control treatments used?
We can review a natural option or a declared color-protected option. Any treatment must appear in the specification and label.
Will the halves remain firm after thawing?
Plum halves naturally soften and release juice. We recommend a current-lot thaw test for visible-piece applications.
Is the product ready to eat?
The standard product is for manufacturing, foodservice preparation or further processing. Ready-to-eat status requires separate validation.
What microbiological limits apply?
Reference and internal targets are shown above and finalized according to destination, use, plant and contract.
What packing formats are available?
Options include bulk cartons, foodservice bags, 400 g-1 kg private label and order-specific industrial totes.
What is the MOQ?
The reference MOQ is 12 MT. Mixed frozen-fruit loading can be reviewed according to stock and compatibility.
What documents and inspection support are available?
We coordinate specifications, COA, test reports, certificates, traceability and third-party inspection by order.
Request an IQF Plum Halves Specification and Quote
Please send the information below. We will review the suitable variety, grade, crop lot, plant capability, document scope and reefer plan before preparing the quotation.
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