Abstract
Abstract With the purpose of adding value to the final product and aiming to identify which cultivars implanted in tropical regions are more appropriate for the processing of marmelade, the objective of this study was to characterize and evaluate the influence of different cultivars of quince (‘Fuller’, ‘Smyrna’, ‘Portugal’, ‘Provence’, ‘Mendonza Inta-37’, ‘Alaranjado’, ‘Lajeado’, ‘CTS 207’, ‘D’Angers’ and ‘Bereczy’) grown in tropical Brazilian regions, on the physical-chemical characteristics, rheological properties and the consumer acceptance of the obtained marmelade. The different quince cultivars presented great variability among themselves in relation to physical and physicochemical characteristics. However, the cultivars studied gave rise to marmelades that were similar to each other, which had a high sensory acceptance, except for the cultivar Mendonza Inta-37, which resulted in a less accepted marmelade.
Highlights
The quince tree (Cydonia oblonga Mill.) is an important cultivation option for many growers (ZAMBON et al 2014), mainly because of its rusticity compared to other temperate fruit trees and the probability of cultivation in practically all areas that offer mild winters
Despite the efforts to grow quince in tropical and subtropical regions (BETTIOL NETO et al 2011), only the Portugal cultivar has been commercially exploited in these regions (PIO et al 2008)
The objective of this study was to characterize and evaluate the influence of different quince cultivars (‘Fuller’, ‘Smyrna’, ‘Portugal’, ‘Provence’, ‘Mendonza Inta-37’, ‘Alaranjado’, ‘Lageado’ 207 ‘, ‘D’Angers’ and ‘Bereczy’) cultivated in tropical regions of Brazil on the physical-chemical characteristics, rheological properties and sensory acceptance of the resulting marmelade in order to identify the cultivars with the greatest potential for industrial use
Summary
The quince tree (Cydonia oblonga Mill.) is an important cultivation option for many growers (ZAMBON et al 2014), mainly because of its rusticity compared to other temperate fruit trees and the probability of cultivation in practically all areas that offer mild winters. The quinces present great processing viability, mainly in the elaboration of marmalades, jellies and jams (ALVARENGA et al 2008; PEREIRA et al 2011) since this fruit is practically not consumed in fresh form. Despite the efforts to grow quince in tropical and subtropical regions (BETTIOL NETO et al 2011), only the Portugal cultivar has been commercially exploited in these regions (PIO et al 2008). There are other cultivars with similar productive potential to ‘Portugal’, such as ‘Smyrna’, ‘Mendoza INTA-37’, ‘Fuller’ and ‘Provence’, in subtropical regions (BETTIOL NETO et al 2011) and even in colder regions, such as ‘Lageado’ (FIORAVANÇO et al 2006). According to Alvarenga et al (2008), despite the productive capacity of the cultivars, the quality of the products produced from different quince cultivar fruits is quite variable. Due to the availability of several quince cultivars, it is necessary to carry out a study to verify which cultivar or cultivars are most suitable for processing, that is, which give rise to better quality marmelades (KAPOOR; RANOTE, 2016)
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