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I am preparing prune plums for drying and want to keep them from discoloring.

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From Teresa Marrone's "The Beginner's Guide to Making and Using Dried Foods" -

"plums need no pre-treatment."

The standard range, per quart of water, is 1 to 3 teaspoons of citric acid. Since they supposedly don't need it at all, I'd lean towards the lower end, if you want to use it anyway.

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    Or roughly (roughly!) 5-15 Grams/Liter – Ecnerwal Aug 23 '16 at 0:27

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