Evaluation of some quince (Cydonia oblonga Mill.) cultivars in terms of jam processing

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dc.contributor.authorGunes, N. T.
dc.contributor.authorPoyrazoglu, E. S.
dc.date.accessioned2024-12-24T19:23:57Z
dc.date.available2024-12-24T19:23:57Z
dc.date.issued2020
dc.departmentSiirt Üniversitesi
dc.description30th International Horticultural Congress (IHC) / Int Symposium on Fruit and Vegetables for Processing / Int Symposium on Quality and Safety of Horticultural Products / 7th International Symposium on Human Health Effects of Fruits and Vegetables -- AUG 12-16, 2018 -- Istanbul, TURKEY
dc.description.abstractQuince (Cydonia oblonga Mill.) species has a share of 3.7% in Turkey's pome fruit production. Quince fruit has been generally consumed as jam/gel/marmalade and dessert, or fresh fruit. In Turkey, there are a lot of quince cultivars and types. It has been known that quince fruit has rich in health benefits. In this research we investigated the effect of jam processing on health benefit compounds in six different quince cultivars and we tried to select the most suitable cultivar for jam processing industry based on jam color and amounts of phenolic compounds of jams in two consecutive years. For this reason, analysis of phenolic compounds and color measurements as hue (h*) and chroma (C*) were done in samples taken from either fresh fruit tissue or jams. The amount of these health benefits significantly changed among cultivars (P<0.05). We observed that jam processing caused significant decrease in phenolic compounds and C* values for all cultivars in both years. A color change from yellow to orange-light brown was observed during jam processing in 'Ekmek' and 'Yerkoy' cultivars for both years. Overall, within these cultivars, fruit of 'Limon' were evaluated as the most suitable material for jam processing and keeping of health benefits. This was followed by 'Kalecik', 'Esme', 'Yerkoy' and 'Cukurgobek' cultivars, respectively. According to the results of two years, the lowest phenolic compounds was found in jams from 'Ekmek' cultivar, and this cultivar does not meet the requirements of jam processing.
dc.description.sponsorshipInt Soc Horticultural Sci
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [106O120]
dc.description.sponsorshipThe authors want to thank The Scientific and Technological Research Council of Turkey (TUBITAK) for funding this research with a project number 106O120.
dc.identifier.doi10.17660/ActaHortic.2020.1292.10
dc.identifier.endpage78
dc.identifier.isbn978-94-62612-90-7
dc.identifier.issn0567-7572
dc.identifier.issn2406-6168
dc.identifier.scopus2-s2.0-85096050119
dc.identifier.scopusqualityQ4
dc.identifier.startpage73
dc.identifier.urihttps://doi.org/10.17660/ActaHortic.2020.1292.10
dc.identifier.urihttps://hdl.handle.net/20.500.12604/5776
dc.identifier.volume1292
dc.identifier.wosWOS:000706472600010
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherInt Soc Horticultural Science
dc.relation.ispartofXxx International Horticultural Congress Ihc2018: International Symposium on Fruit and Vegetables For Processing, International Symposium on Quality and Safety of Horticultural Products and Vii International Symposium on Human Health Effects of Fruit
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectquince
dc.subjectphenolic compounds
dc.subjectcolor
dc.subjectcaffeoylquinic acid
dc.titleEvaluation of some quince (Cydonia oblonga Mill.) cultivars in terms of jam processing
dc.typeConference Object

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