Fruit quality, phenolic and mineral profiles of new late-season European plum (Prunus domestica L.) cultivars from Serbia

This study evaluated the primary metabolites, individual phenolic compounds, and fruit macro- and micronutrient content of two newly released late-season European plum cultivars, ‘Divna’ and ‘Petra’, compared with the standard cultivar ‘Stanley’. Fruits were analysed over three years to assess the influence of genotype, seasonal variation, and their interaction on biochemical and mineral profiles. Clear cultivar-dependent differences were observed: ‘Petra’ accumulated more sugars and phenolics, reflecting greater sweetness and functional potential, while ‘Divna’ showed higher total acids, vitamin C, and mineral concentrations; importantly, both cultivars extend the plum harvest season, providing nutritionally rich fruits into late autumn. Significant cultivar × year interactions confirmed that the accumulation of metabolites and nutrients is not constant but shaped by both genetic background and environmental conditions. Correlation and principal component analyses revealed strong associations among sugars, acids, phenolics and mineral nutrients, highlighting cultivar-driven patterns of nutritional variability. These findings emphasize the value of ‘Divna’ and ‘Petra’ as novel genetic resources for plum breeding and sustainable production, while also demonstrating their potential relevance as functional foods. By combining superior fruit quality with enhanced levels of health-promoting compounds and essential minerals, these cultivars may contribute to dietary diversity, consumer health and the development of nutritionally enriched plum-based products. • New late-season plum cultivars ‘Divna’ and ‘Petra’ were characterized. • Cultivars differed in sugars, acids, phenolics, antioxidants and nutrients. • ‘Petra’ excelled in sugars and phenolics, while ‘Divna’ in acids and minerals. • PCA and correlations showed strong links among metabolites and nutrients. • Both cultivars extend the season and have high potential as functional foods.