MATURITY & QUALITY
Maturity Indices
Change of skin color from green to yellow is the primary maturity index. Quinces should be picked when full-yellow and firm.
Quality Indices
- Size, color, freedom from defects and decay.
- Quinces must be handled carefully as they bruise easily.
- Quinces are not eaten fresh because of their astringency (due to high tannin content).
TEMPERATURE & CONTROLLED ATMOSPHERE (CA)
Optimum Temperature
0°C (32°F)
Highest freezing point = – 2°C (28.4°F)
Storage potential = 2-3 months
Optimum Relative Humidity
90-95%
Rates of Respiration
Climacteric respiratory pattern.
| Temperature | 0°C (32°F) | 10°C (50°F) | 20°C (68°F) |
| ml CO2/kg·hr | 2.3 – 5.2 | 10.2 – 14.1 | 21.2 – 39.0 |
To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.
Rates of Ethylene Production
| Temperature | 0°C (32°F) | 10°C (50°F) | 20°C (68°F) |
| µl C2H2kg·hr | 2.3 – 6.1 | 6.9 – 7.4 | 11.0 – 31.9 |
Responses to Ethylene
Ethylene (100ppm) treatment for 2 days at 18-21°C (65-70°F) and 90-95% relative humidity can be used after removal from cold storage to stimulate more uniform and faster ripening of quinces before processing.
Responses to Controlled Atmospheres (CA)
No published Information.
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