Cultivation

Fresh Consumption of Quince

Cydonia oblonga Mill.

Quince is primarily an industrial crop due to its high flesh density and tannin content. Fresh consumption is limited by its tough structure and astringent taste; however, breeding efforts allow for the development of varieties suitable for eating without thermal processing.

In the reference 18 varieties crop Quince, where this is mentioned in the description.

Common quince fruits are characterized by high flesh density and a significant concentration of tannins, which cause astringency and toughness at the stage of biological maturity. Consuming raw fruits of most varieties often causes irritation of the laryngeal mucosa and may lead to gastrointestinal functional disorders due to an excess of coarse dietary fiber.

Unlike typical table varieties of apple and pear, quince requires the removal of the dense skin and seeds, which contain amygdalin. The process of developing optimal flavor qualities in traditional forms usually occurs during thermal processing, and the ability for fresh consumption is the result of targeted breeding work, as is the case with the Aromatnaya and Kuganskaya varieties.

General information about the subject — on the page Fresh market use.

Protection expired

Cydonia oblonga Mill. · Quince

Inst. za vocar. BG (YU)

1 record

Triumf

Protection expired

Cydonia oblonga Mill. · Quince

1 record