Changes in fruit quality of quinces during cold storage

摘要

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'.