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Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars

Author

Listed:
  • Otakar ROP

    (Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlin, Zlín, Czech Republic)

  • Josef BALÍK

    (Department of Post-Harvest Technology of Horticultural Products)

  • Vojtěch ŘEZNÍČEK

    (Department of Breeding and Propagation of Horticultural Plants, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic)

  • Tunde JURÍKOVÁ

    (Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Nitra, Slovak Republic)

  • Pavlína ŠKARDOVÁ

    (Department of Biology, Faculty of Education, Palacky University Olomouc, Olomouc, Czech Republic)

  • Petr SALAŠ

    (Department of Breeding and Propagation of Horticultural Plants, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic)

  • Jiří SOCHOR

    (Department of Breeding and Propagation of Horticultural Plants, Faculty of Horticulture, Mendel University in Brno, Lednice, Czech Republic)

  • Jiří MLČEK

    (Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlin, Zlín, Czech Republic)

  • Daniela KRAMÁŘOVÁ

    (Department of Food Biochemistry and Analysis, Faculty of Technology, Tomas Bata University in Zlin, Zlín, Czech Republic)

Abstract

The basic chemical characteristics of 22 quince (Cydonia oblonga Mill.) genotypes and cultivars were determined: dry matter content, soluble solid content, the contents of organic acids, pectins, and mineral elements (nitrogen, phosphorus, potassium, calcium, and sodium). Quince fruits were harvested in the course of October and thereafter analysed at the stage of consumption ripeness after storage at the temperature of +2°C and a relative air humidity of 85%. The contents of pectins in fruits were high - the cultivar Hruškovitá contained 3.51 ± 0.19 g/100 g FW. The contents of vitamin C were also high, the cultivar Muškatová containing as much as 79.31 ± 2.01 g/100 g FW. The affinity of chemical properties of the individual cultivars was expressed by means of cluster analysis and it was found out that there were no marked differences between pear-shaped (Cydonia oblonga subsp. pyriformis) and apple-shaped (Cydonia oblonga subsp. maliformis) forms of fruit.

Suggested Citation

  • Otakar ROP & Josef BALÍK & Vojtěch ŘEZNÍČEK & Tunde JURÍKOVÁ & Pavlína ŠKARDOVÁ & Petr SALAŠ & Jiří SOCHOR & Jiří MLČEK & Daniela KRAMÁŘOVÁ, 2011. "Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 29(1), pages 65-73.
    • Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:212-2009-cjfs
    DOI: 10.17221/212/2009-CJFS
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