Pomological, biochemical and bioactive characteristics in fruits of quince cultivars grown in Türkiye

OpenAlex İngilizce

ABSTRACT Quince fruits ( Cydonia oblonga ), known for their nutritional value, with intense aroma, flavour and tartness, are commonly used in jams, jellies, compotes, juices and alcoholic drinks. The study aimed to assess the quality of quince fruits through a pomological study and biochemical analysis. Skin and juice of eight commercially known cultivars (from Pozanti, Türkiye) were analysed. The results revealed the pomological and biochemical variations among the studied cultivars. Among cultivars, 'Ekmek' had the highest fruit weight, while 'Tekec' exhibited significantly lower fruit weight. In terms of biochemical analysis, pH was in the range from 3.56 ('Altinayva') to 3.04 ('Osmancik'), while lower pH indicates a tart flavour of fruits. Acidity peaked in 'Ekmek' and 'Kalecik' cultivars, whilst soluble solids content (SSC) value was highest in 'Acem' cultivar (20.20%), suggesting sweeter fruit taste. 'Kalecik' cultivar showed highest ascorbic acid content (21.41 mg · 100 g −1 fresh fruit). As for antioxidant parameters, antioxidant capacity (AC) was highest in 'Acem' cultivar, followed by 'Ekmek' and 'Kalecik', and 'Altinayva' showed the lowest value of AC. Similarly, the highest total phenolic content was determined for 'Acem' cultivar, and thus this indicator also confirmed the excellent properties and potential of this cultivar. These findings underscore the importance of genetic selection of quince fruits for optimising traits such as fruit size and weight, sweetness, acidity and antioxidant properties to meet the quality, consumer preferences and market demands.