Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

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.

Index terms
Cydonia oblonga; quince cultivars; marmelade; processing

Authorship

Paula Nogueira Curi

Post-Doctoral of the Program in Plant Science, Departamento de Agricultura, Universidade Federal de Lavras. E-mail: paulanogueiracuri@yahoo.com.br Universidade Federal de LavrasBrasilLavras, MG, Brasil Post-Doctoral of the Program in Plant Science, Departamento de Agricultura, Universidade Federal de Lavras. E-mail: paulanogueiracuri@yahoo.com.br

Givago Coutinho

PhD student of the Post-graduate Program in Plant Science, Departamento de Agricultura, Universidade Federal de Lavras. E-mail: givago_agro@hotmail.com Universidade Federal de LavrasBrasilLavras, MG, Brasil PhD student of the Post-graduate Program in Plant Science, Departamento de Agricultura, Universidade Federal de Lavras. E-mail: givago_agro@hotmail.com

Mariana Matos

Student of the undergraduate course in Food Engineering, Departamento de Agricultura, Universidade Federal de Lavras. E-mail: mariana.matosribeiro@gmail.com,franalbergaria@hotmail.com Universidade Federal de LavrasBrasilLavras, MG, Brasil Student of the undergraduate course in Food Engineering, Departamento de Agricultura, Universidade Federal de Lavras. E-mail: mariana.matosribeiro@gmail.com,franalbergaria@hotmail.com

Rafael Pio

D.Sc., Professor Department of Agriculture, Universidade Federal de Lavras. E-mail: rafaelpio@hotmail.com Universidade Federal de LavrasBrasilLavras, MG, Brasil D.Sc., Professor Department of Agriculture, Universidade Federal de Lavras. E-mail: rafaelpio@hotmail.com

Francielly Corrêa Albergaria

Vanessa Rios de Souza

Professor Department of Food Science, Universidade Federal de Lavras. Email: vanessardsouza@gmail.com Universidade Federal de LavrasBrasilLavras, MG, Brasil Professor Department of Food Science, Universidade Federal de Lavras. Email: vanessardsouza@gmail.com

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (1)
Tables (4)

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Figure 1
Three-way internal preference map for sensory attributes (color, taste, consistency and overall liking [OL]) for the quince marmelade formulations.

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Table 1
Average length (AL), average diameter (AD), unit weight (UW), total soluble solids (SS), total acidity (TA), solids/acidity (ratio), pH, ratio, color (L*, Chroma and °Hue) in different quince cultivars.

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Table 2
Soluble Solids (SS), pH, total acidity (TA) and color (L*, Chroma and °hue) in quince marmelades.

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Table 3
Hardness (Hard N), adhesiveness (Adhe N/s), springiness (Sprin), cohesiveness (Cohe), gumminess (Gummi N) and chewiness (Chew) in quinces marmelade.

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Table 4
Sensory characteristics of the quince marmelades obtained from different cultivars.

Figure 1 Three-way internal preference map for sensory attributes (color, taste, consistency and overall liking [OL]) for the quince marmelade formulations.

Table 1 Average length (AL), average diameter (AD), unit weight (UW), total soluble solids (SS), total acidity (TA), solids/acidity (ratio), pH, ratio, color (L*, Chroma and °Hue) in different quince cultivars.

Cultivars	AL (mm)	AD (mm)	UW (g)	SS (ºBrix)	TA	pH	Ratio	L*	Chroma	º;Hue
Fuller	63.32^abc	72.91^ab	180.00^abc	7.00^bc	0.81^e	4.46^a	8.64^bc	56.19^a	26.62^ab	73.37^a
Smyrna	68.53^abc	74.90^ab	158.66^abc	1.33^d	0.97^ab	3.77^bc	1.37^e	48.60^b	24.47^bc	72.88^a
Portugal	61.60^abc	72.60^ab	163.00^abc	9.66^ab	0.94^bc	3.75^bc	10.27^ab	52.81^ab	20.13^de	73.02^a
Provence	53.23^c	60.78^b	93.32^c	10.33^a	0.90^cde	4.10^abc	11.47^ab	48.22^b	22.99^cd	68.27^a
Mendonza	76.45^a	81.62^a	239.33^a	3.00^cd	0.86^cde	4.09^abc	3.48^cd	50.66 ^ab	18.04^e	70.32^a
Alaranjado	74.12^ab	72.30^ab	156.66^abc	10.33^a	1.00^a	3.67^c	10.33^ab	47.60^b	18.63^e	68.77^a
Lageado	61.54^abc	59.03^b	100.00^bc	3.66^cd	0.91^c	3.97^abc	4.02^cd	48.60^b	24.47^bc	72.88^a
CTS 207	60.47^abc	62.96^b	121.66^abc	5.00^cd	0.90^cd	4.09^abc	5.55^cd	52.99 ^ab	20.84^de	69.95^a
D'Angers	57.66^bc	61.83^b	111.66^bc	7.00^bc	0.85^de	4.02^abc	8.23^bc	50.95^ab	27.57^a	74.64^a
Bereczy	72.81^ab	75.26^ab	216.66^ab	10.00^ab	0.81 ^e	4.34^ab	12.34^a	38.82^c	13.00^f	51.93^b
CV(%)	9.84	8.73	26.88	15.68	2.19	1.18	15.25	4.39	4.58	6.75

^*
Mean values with common letters in the same column indicate that there is no significant difference among samples (p=0.05) from Tukey’s mean test.
^**
Total acidity: g malic acid/100 g f.w.

Table 2 Soluble Solids (SS), pH, total acidity (TA) and color (L*, Chroma and °hue) in quince marmelades.

Cultivars	SS	pH	TA	L*	Chroma	º;Hue
Fuller	67.30^a	3.36^a	0.03^a	37.27^a	22.98^a	72.40^b
Smyrna	73.61^a	3.16^b	0.03ª	35.58^a	16.46^a	73.72^b
Portugal	72.02^a	3.30^a	0.03^a	24.17^a	23.61^a	68.92^c
Provence	75.32^a	3.30^a	0.03^a	35.71^a	23.74^a	67.47^cd
Mendonza Inta-37	71.62^a	3.36^a	0.03^a	38.44^a	20.45^a	76.97ª
Alaranjado	72.02^a	3.33^a	0.02^a	30.46^a	21.82^a	68.18^c
Lageado	76.34^a	3.33^a	0.04^a	37.07^a	18.72^a	64.94^d
CTS 207	69.64^a	3.40^a	0.02^a	35.07^a	22.40^a	64.93^d
D'Angers	74.09^a	3.30^a	0.03ª	34.60^a	23.26^a	68.50^c
Bereczy	73.69^a	3.30^a	0.03^a	33.97^a	24.00^a	71.72^b
CV(%)	4.33	1.28	21.94	19.43	12.39	1.32

^*
Mean values with common letters in the same column indicate that there is no significant difference between samples (p = 0.05) by Tukey’s mean test.
^**
Total acidity: g malic acid/100 g f.w.

Table 3 Hardness (Hard N), adhesiveness (Adhe N/s), springiness (Sprin), cohesiveness (Cohe), gumminess (Gummi N) and chewiness (Chew) in quinces marmelade.

Cultivars	Hard	Adhe	Spr	Cohe	Gum	Chew
Fuller	0.66^b	0.92^bc	0.96^a;	0.38^a	0.25^b	0.24^a
Smyrna	0.92^ab	1.04^bc	0.99ª	0.36^a	0.33^ab	0.32^a
Portugal	0.82^b	1.01^bc	0.98^a;	0.42^a	0.34^ab	0.34^a
Provence	1.29^a	0.76^c	0.84^a;	0.33^a	0.44^a	0.36^a
Mendonza Inta-37	0.90^ab	1.79^abc	0.93^a;	0.35^a	0.31^ab	0.29^a
Alaranjado	0.83^b	1.34^abc	0.98^a;	0.37^a	0.31^ab	0.30^a
Lageado	0.80^b	1.40^abc	0.97^a;	0.41^a	0.33^ab	0.32^a
CTS 207	1.01^ab	2.04^ab	0.95^a;	0.36^a	0.37^ab	0.354^a
D'Angers	0.94^ab	2.31^a	0.99ª	0.38^a	0.35^ab	0.35^a
Bereczy	0.85^b	0.92^bc	0.94^a;	0.36^a	0.30^ab	0.28^a
CV(%)	14.78	30.31	6.09	11.37	17.11	11.60

^*
Mean values with common letters in the same column indicate there is no significant difference between samples (p = 0.05) by Tukey’s mean test.

Table 4 Sensory characteristics of the quince marmelades obtained from different cultivars.

Formulations	Color	Taste	Consistency	Overall Liking
Fuller	7.21^ab	7.13^ab	7.29^a	7.31^a
Smyrna	7.37^ab	6.86^ab	6.20^b	6.77^ab
Portugal	7.30^ab	7.04^ab	6.38^b	6.95^ab
Provence	7.61^a	7.17^ab	6.08^b	6.88^ab
Mendonza Inta-37	5.78^c	6.59^b	6.32^b	6.41^b
Alaranjado	6.84^b	6.95^ab	6.63^ab	6.98^ab
Lageado	7.04^ab	7.27^a	5.57^ab	7.12^a
CTS 207	6.90^b	7.29^a	6.61^ab	7.07^a
D'Angers	6.79^b	6.86^ab	6.38^b	6.77^ab
Bereczy	6.91^b	7.16^ab	6.49^ab	6.91^ab

^*
Mean values with common letters in the same column indicate there is no significant difference among samples (p = 0.05) by Tukey’s mean test.

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Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

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[TFN0101] ^*
Mean values with common letters in the same column indicate that there is no significant difference among samples (p=0.05) from Tukey’s mean test.

[TFN0102] ^**
Total acidity: g malic acid/100 g f.w.