Quince optimum harvest data and postharvest behaviour

The aim of this study was to determine the most?appropriate harvesting time and to evaluate the storage period of?some new quince cultivar and the promising genotype. The fruits of ?Isfahan? and ?Behta? cultivars along with NB4?promising genotype were harvested on 6th, 14th, and 21st October?from Isfahan Agricultural Research Station, Iran. The fruits were?transferred to the storage and placed at a temperature of 0?1?C and?relative humidity of 90?5%. Traits were evaluated at harvesting time?and also at one-month intervals for five months after storage using?a factorial experiment based on a completely randomized design.Main findingsThe highest percentage of total soluble solids (TSS)?was obtained in the third harvesting time and after five months of?storage for ?Isfahan?. The highest firmness was obtained at the first?harvesting time without storage for ?Behta?. ?Isfahan? at the time of the second and third harvest showed the highest total phenol content and ?Behta? at the first harvest and five months after storage showed the lowest value of this trait. The most weight loss was observed in ?Isfahan? in the third harvest and the fifth month of storage. Experimental treatments had no effect on pectin content. The highest surface browning was observed in the third harvest and?the fifth month of storage. SummaryThe best harvest time for ?Isfahan?, ?Behta?, and NB4 was similarly 193 days after flowering.?As well as storage of these fruits for four months is recommended. SourcesPostharvest quality of new quince cultivar and promising?genotype (Cydonia oblonga Mill.) in response to harvesting time?and length of the cold storage periodMaryam TatariJournal of Horticulture and Postharvest Research 2023, VOL. 6(1), 1-14https://jhpr.birjand.ac.ir/article_2310_c9518e8b81eba55ee2cce688fbf1f207.pdf Picture by Hogarmania, Membrillo, tipos y su uso en la cocinahttps://www.hogarmania.com/cocina/escuela-cocina/consejos-compra/membrillo-8031.html