In the case of the D’Agen Plum for dehydration, the key measurement parameters to obtain a good fresh-dry conversion are the pressure and soluble solids (Brix degrees) of the fruit. Our recommendation is to be guided mainly by the pressure of the fruit to determine the moment of harvest. In a range of 3-4 pounds of pressure, under normal conditions, the soluble solids content in the fruit should reach between 22-23 degrees Brix. Under these ranges, an optimal conversion rate is obtained and a better average size -un/lb- is indicated, since the sugar content is directly related to the size of the fruit.