Changes in fruit quality of quinces during cold storage
This paper presents the results of the two-year (2015-2016) research of changes in fruit quality of quince fruits during cold storage. The investigations were conducted in eight quince cultivars: Vranjska, Leskovacka, Morava, Pazardzijska, Hemus, Asenica, Portugal and Triumph. The fruits of the quince were kept in cold storage with normal atmosphere for five months, from October 20 to March 20, in temperature 0-2°C and air humidity 80%. After this period, changes in fruit quality were determined. The highest fruit weight loss was found in the cultivar Pazardzijska (16.33%), and the lowest in Asenica and Morava (6.66 and 7.98%, respectively). Also, in Pazardzijska, the biggest soluble solids content (SSC) decrease (14.70%) was determined, while the smallest SSC decrease was determined in Leskovacka, Morava and Portugal (below 4%). The total acid content decrease varied from 33.05% in Leskovacka to 63.75% in Pazardzijska. The losses in fruit firmness were smallest in Pazardzijska, and the largest in Portugal. The occurrence of flesh browning was lowest in Asenica and Hemus, and largest in Pazardzijska. Of the investigated quince cultivars, the best results during the cold storage were determined in Leskovacka, Morava and Asenica, and the worst in Pazardzijska.
Radović, A., Milatović, D., Nikolić, D., Đurović, D., Đorđević, B. and Bakić, I. (2020). Changes in fruit quality of quinces during cold storage. Acta Hortic. 1289, 73-78
Cydonia oblonga, cultivar, cold storage, fruit weight loss, soluble solids content, titratable acidity, fruit firmness