Figure 1.
Quince cultivars used in this study.
Figure 2.
Pomological parameters of eight quince cultivars. Different letters indicate statistically significant differences at 0.05 level. NS, non-significant.
Table 1.
pH, SSC and acidity values in fruits of eight quince cultivars.
| Cultivar | pH | SSC (%) | Acidity (%) |
|---|---|---|---|
| Ekmek | 3.10 cd* | 15.80 cde | 0.52 a |
| Osmancık | 3.04 d | 15.43 de | 0.46 a |
| Bardacık | 3.29 bc | 15.63 de | 0.51 a |
| Altınayva | 3.56 a | 19.06 ab | 0.23 b |
| Kalecik | 3.33 b | 17.92 bc | 0.54 a |
| Eşme | 3.23 bcd | 16.26 cde | 0.43 ab |
| Acem | 3.27 bc | 20.20 a | 0.52 a |
| Tekeç | 3.19 bcd | 14.16 e | 0.43 ab |
Table 2.
Sugars (%) in skin and juices of quince fruits.
| Cultivar | Skin | Juice | ||||
|---|---|---|---|---|---|---|
| Glucose (%) | Fructose (%) | Sucrose (%) | Glucose (%) | Fructose (%) | Sucrose (%) | |
| Ekmek | 2.78 cd* | 5.75 a | 1.00 bc | 3.87 a | 6.82 a | 1.32 d |
| Osmancık | 2.02 e | 4.22 e | 0.77 de | 2.17 f | 4.56 e | 1.37 cd |
| Bardacık | 3.21 a | 4.57 d | 0.92 cd | 2.72 d | 6.40 b | 1.10 e |
| Altınayva | 2.63 d | 5.82 a | 1.04 bc | 2.78 cd | 6.35 bc | 1.47 bc |
| Kalecik | 2.80 cd | 5.82 a | 0.70 e | 2.52 e | 6.03 c | 1.73 a |
| Eşme | 2.85 bcd | 5.08 c | 1.27 a | 2.92 bc | 6.26 bc | 1.82 a |
| Acem | 3.00 abc | 5.46 b | 1.09 abc | 3.09 b | 6.10 bc | 1.53 b |
| Tekeç | 3.10 ab | 5.25 bc | 1.14 ab | 2.34 f | 5.63 d | 1.27 d |
Table 3.
Organic acids in skin and juices of quince fruits.
| Cultivar | Skin | Juice | ||||
|---|---|---|---|---|---|---|
| Malic (%) | Succinic (%) | Ascorbic (%) | Malic (%) | Succinic (%) | Ascorbic (%) | |
| Ekmek | 1.24 a | 1.02 a | 16.95 bc | 1.74 ab | 0.48 cd | 15.11 bc |
| Osmancık | 0.54 e | 0.48 f | 11.23 d | 0.60 d | 0.10 f | 8.81 e |
| Bardacık | 0.94 d | 0.67 cde | 16.37 bc | 1.78 ab | 0.65 b | 17.09 b |
| Altınayva | 1.08 c | 0.64 def | 12.08 d | 1.99 ab | 0.65 b | 17.62 ab |
| Kalecik | 0.87 d | 0.53 ef | 13.73 cd | 1.14 c | 0.18 ef | 10.65 de |
| Eşme | 1.20 ab | 0.74 bcd | 21.41 a | 1.74 b | 0.62 bc | 16.21 b |
| Acem | 1.10 bc | 0.87 ab | 16.98 bc | 2.06 a | 0.96 a | 20.79 a |
| Tekeç | 1.06 c | 0.83 bc | 18.14 b | 1.27 c | 0.34 de | 12.48 cd |
Table 4.
AC and TPC in the skin and juice of quince fruits.
| Cultivar | Skin | Juice | ||
|---|---|---|---|---|
| AC (%) | TPC (mg GAE · 100 g−1 FW) | AC (%) | TPC (mg GAE · 100 g−1 FW) | |
| Ekmek | 97.60 a* | 345 a | 97.14 a | 200 c |
| Osmancık | 97.43 a | 339 a | 91.83 ab | 333 a |
| Bardacık | 97.60 a | 270 bc | 96.80 ab | 260 b |
| Altınayva | 87.13 c | 74 e | 83.98 c | 72 h |
| Kalecik | 96.72 ab | 193 d | 90.19 b | 157 d |
| Eşme | 95.49 b | 276 bc | 92.66 ab | 132 f |
| Acem | 97.09 a | 247 c | 91.72 ab | 111 g |
| Tekeç | 95.55 b | 284 b | 94.45 ab | 140 e |
Figure 3.
Heat map clustering prepared with normalised data matrix of 8 quince cultivars and measured 29 fruit characteristics. DPPH, 2,2-diphenyl-1-picrylhydrazyl; SSC, soluble solids content; TPC, total phenolic content.