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

Otakar Rop, Josef Balík, Vojtěch Řezníček, Tunde Juríková, Pavlína Škardová, Petr Salaš, Jiří Sochor, Jiří Mlček and Daniela Kramářová
Additional contact information
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

Czech Journal of Food Sciences, 2011, vol. 29, issue 1, 65-73

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.

Keywords: quince (Cydonia oblonga Mill.); organic acids; pectins; vitamin C; mineral elements (search for similar items in EconPapers)
Date: 2011
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/212/2009-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/212/2009-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:1:id:212-2009-cjfs

DOI: 10.17221/212/2009-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().