Assessment of the characteristics of the fresh quince (Cydonia oblonga Miller) from different geographical origin and year of harvesting
DOI:
https://doi.org/10.9755/ejfa.2021.v33.i6.2715Abstract
Quince fruits from different geographical origin and year of harvesting (2019 and 2020) were characterized from physicochemical and nutritional viewpoint. Quince fruits were collected at maturity (September) in Murcia (Spain). The pH, soluble solids, titratable acidity, colour, moisture, water activity, total phenolic compounds, antioxidant activity, vitamin C and flavonoids were measured for all samples. There were significant differences among quince fruits characteristics. The comparison of quinces from the different origins and the comparison of quinces from the same origin and harvested two different years indicate differences in both physicochemical and nutritional characteristics, being greater the variation in the nutritional characteristics. This is to be considered by the quince industry, since the reality is that quinces from different geographical origin are the raw material of the quince industry every season.
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References
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Bystrická, J., J. Musilová, H. Lichtnerová, M. Lenková, J. Kovarovič and M. Chalas. 2017. The content of total polyphenols, ascorbic acid and antioxidant activity in selected varieties of quince (Cydonia oblonga Mill.). Slovak J. Food Sci. 11(1): 77-81.
Izli, G. and G. Yildiz. 2021. Evaluation of high intensity ultrasound pre-treatment effects on the physical properties and bioactive compounds of convective dried quince samples. Int. J. Fruit Sci. 21(1): 645-656.
Leonel, M., S. Leonel, M. A. Tecchio, M. M. Mischan, M. Fernandes Moura and D. Xavier. 2016. Characteristics of quince fruits cultivars' (Cydonia oblonga Mill.) grown in Brazil. Aust. J. Crop Sci. 10(5): 711-716.
Maghsoudlou, Y., M. A. Ghajari and S. Tavasoli. 2019. Effects of heat treatment on the phenolic compounds and antioxidant capacity of quince fruit and its tisane’s sensory properties. J. Food Sci. Technol. 56: 2365-2372.
Mir, S.A., S. M. Wani, T. A. Wani, M. Ahmad, A. Gani, F. A. Masoodi and A. Nazir. 2016. Comparative evaluation of the proximate composition and antioxidant properties of processed products of quince (Cydonia oblonga Miller). Int. Food Res. J. 23(2): 816-821.
Rasheed, M., I. Hussain, S. Rafiq, I. Hayat, A. Qayyum, S. Ishaq and M. S. Awan. 2018. Chemical composition and antioxidant activity of quince fruit pulp collected from different locations. Int. J. Food Prop. 21(1): 2320-2327.
Rodríguez-Guisado, I., F. Hernández, P. Melgarejo, P. Legua, R. Martínez and J. J. Martínez. 2009. Chemical, morphological and organoleptical characterisation of five Spanish quince tree clones (Cydonia oblonda Miller). Sci. Hortic. 122: 491-496.
Rop, O., J. Balik, V. Řeznicek, T. Jurikova, P. Skardova, P. Salas, J. Sochor, J. Mlcek and D. Kramařova. 2011. Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars. Czech J. Food Sci. 29: 65–73.
Silva, B. M., P. B. Andrade, F. Ferreres, A. L. Domingues, R. M. Seabra and M. A. Ferreira. 2002. Phenolic profile of quince fruit (Cydonia oblonga Miller) (pulp and peel). J. Agric. Food Chem. 50: 4615–4618.
Stojanović, B. T., S. S. Mitić, G. S. Stojanović, M. N. Mitić, D. A. Kostić, D. Ɖ. Paunović, B. B. Arsic and A. N. Pavlović. 2017. Phenolic profiles and metal ions analyses of pulp and peel of fruits and seeds of quince (Cydonia oblonga Mill.). Food Chem. 232: 466-475.
Sut, S., S. Dall’Acqua, G. Poloniato, F. Maggi and M. Malagoli. 2019. Preliminary evaluation of quince (Cydonia oblonga Mill.) fruit as extraction source of antioxidant phytoconstituents for nutraceutical and functional food applications. J. Sci. Food Agric. 99(3): 1046-1054.
Yildiz, G. and G. Izli. 2019. The effect of ultrasound pretreatment on quality attributes of freeze-dried quince slices: Physical properties and bioactive compounds. J. Food Process Eng. 42(5): e13223.
Yildiz, G., G. Izli and R. M. Aadil. 2020. Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit (Cydonia oblonga Mill.). J. Food Process. Preserv. 44 (3): e14366.
Vidal Cascales, E. and J. M. Ros García. 2020. Characteristics of the raw fruit, industrial pulp, and commercial jam elaborated with Spanish quince (Cydonia oblonga Miller). Emir. J. Food Agric. 32 (8): 623-633
Published
2021-08-18
How to Cite
Cascales, E. V., and J. M. R. García. “Assessment of the Characteristics of the Fresh Quince (Cydonia Oblonga Miller) from Different Geographical Origin and Year of Harvesting”. Emirates Journal of Food and Agriculture, vol. 33, no. 6, Aug. 2021, pp. 528-31, doi:10.9755/ejfa.2021.v33.i6.2715.
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Section
Short Communication
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