1- Introduction to the Species Cydonia oblonga Mill. - Quince tree
1.1- Scientific Classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Rosales
Family: Rosaceae
Subfamily: Amygdaloideae
Tribe: Maleae Small
Subtribe: Malinae Reveal
Genus: Cydonia Mill.
Species: Cydonia oblonga Mill.
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Rosids
Order: Rosales
Family: Rosaceae
Subfamily: Amygdaloideae
Tribe: Maleae Small
Subtribe: Malinae Reveal
Genus: Cydonia Mill.
Species: Cydonia oblonga Mill.
1.2- Species Cydonia oblonga Mill. - Quince tree
+ Overview
The Quince (Cydonia oblonga) is the sole member of the genus Cydonia in the Genus Cydonia, in the Subtribe Malinae, in the Tribe Maleae, in ther family Rosaceae (which also contains apples and pears, among other fruits) of the Order Rosales. It is a small deciduous tree that bears a pome fruit, similar in appearance to a pear, and bright golden-yellow when mature. Throughout history the cooked fruit has been used as food, but the tree is also grown for its attractive pale pink blossoms and other ornamental qualities.
As the quince is native to warm-temperate regions, it is believed that the fruits of this tree are more sweet and juicy when grown in hotter climatic conditions than cooler regions. When grown in cooler climatic conditions, the quince fruits are prone to become extremely sharp-tasting and have a somewhat fibrous surface. Hence, quinces grown in England needs to be boiled, sweetened and, at times, filtering before they become edible. Hence, most of the English quinces are used to prepare jellies and marmalades.
Quince is used as a food plant by the larvae of some Lepidoptera species including brown-tail, Bucculatrix bechsteinella, Bucculatrix pomifoliella, Coleophora cerasivorella, Coleophora malivorella, green pug and winter moth.
+ Overview
The Quince (Cydonia oblonga) is the sole member of the genus Cydonia in the Genus Cydonia, in the Subtribe Malinae, in the Tribe Maleae, in ther family Rosaceae (which also contains apples and pears, among other fruits) of the Order Rosales. It is a small deciduous tree that bears a pome fruit, similar in appearance to a pear, and bright golden-yellow when mature. Throughout history the cooked fruit has been used as food, but the tree is also grown for its attractive pale pink blossoms and other ornamental qualities.
As the quince is native to warm-temperate regions, it is believed that the fruits of this tree are more sweet and juicy when grown in hotter climatic conditions than cooler regions. When grown in cooler climatic conditions, the quince fruits are prone to become extremely sharp-tasting and have a somewhat fibrous surface. Hence, quinces grown in England needs to be boiled, sweetened and, at times, filtering before they become edible. Hence, most of the English quinces are used to prepare jellies and marmalades.
Quince is used as a food plant by the larvae of some Lepidoptera species including brown-tail, Bucculatrix bechsteinella, Bucculatrix pomifoliella, Coleophora cerasivorella, Coleophora malivorella, green pug and winter moth.
+ The names
The botanical name of the tree ‘Cydonia' denotes Cydon located on the island of Crete - where the best variety of quince trees is found. The general name of the tree has been drawn from the term ‘quints' denoting the plural of the old French name for the quince fruit.
The fruit was known to the Akkadians, who called it supurgillu; Arabic سفرجل al safarjal "quinces" (collective plural).
The modern name originated in the 14th century as a plural of quoyn, via Old French cooin from Latin cotoneum malum / cydonium malum, ultimately from Greek κυδώνιον μλον, kydonion melon "Kydonian apple".
The quince has close association with the Japanese quince called ‘japonica' or Chaenomeles japonica. This species is well accepted as a garden decorative tree, but it hardly ever bears fruit when grown in cooler climatic conditions.
The botanical name of the tree ‘Cydonia' denotes Cydon located on the island of Crete - where the best variety of quince trees is found. The general name of the tree has been drawn from the term ‘quints' denoting the plural of the old French name for the quince fruit.
The fruit was known to the Akkadians, who called it supurgillu; Arabic سفرجل al safarjal "quinces" (collective plural).
The modern name originated in the 14th century as a plural of quoyn, via Old French cooin from Latin cotoneum malum / cydonium malum, ultimately from Greek κυδώνιον μλον, kydonion melon "Kydonian apple".
The quince has close association with the Japanese quince called ‘japonica' or Chaenomeles japonica. This species is well accepted as a garden decorative tree, but it hardly ever bears fruit when grown in cooler climatic conditions.
2- Characteristics of the Quince tree
2.1- Description
+ The plant
Quince is a deciduous, unarmed, perennial shrub or small tree 5 to 8 meters (16 to 26 ft.) high and 4 to 6 meters (13 to 20 ft.) wide with crowded gnarled branches and branchlets.
Branchlets are normally purplish red when young, turning purplish brown with age, terete, initially densely tomentose becoming glabrous when old.
+ The leaves
The leaves are alternately arranged, simple, 6-11 cm (2-4 in) long, with an entire margin and densely pubescent with fine white hairs.
Lamina is simple, ovate to oblong, 5-10 × 3-5 cm, lower surface pale green with conspicuous veins and densely villous, upper surface dark green glabrous or sparsely pubescent when young, base rounded or sub-cordate, margin entire, apex acute or emarginate.
+ The flowers
Flowers are white or pink, 5 cm (2 in) across on tomentose pedicel with caducous, ovate bracts with campanulate hypanthium which is densely tomentose abaxially; ovate or broadly lanceolate, 5-6 mm, both surfaces tomentose, margin glandular serrate, apex acute; with five petals, white or pinkish, 1.8 cm long; stamens less than 1/2 as long as petals. Styles are nearly as long as stamens, densely villous basally.
+ The fruits
Quince plant offers fragrant, pear-shaped fruit, 7 to 12 centimeters (2.8 to 4.7 in) long and 6 to 9 centimeters (2.4 to 3.5 in) across, densely tomentose with tenacious reflexed sepals and stout, tomentose fruiting pedicel, 5 mm long.
Pulp is firm, fleshy and aromatic. Fruit is normally light green while young turning yellow as soon as they ripe. The fruit is larger than average apple and bumpy; appear somewhat like large guava, avocado, or as short-necked pear fruit. Its fuzzy surface is smooth as in peaches. Quince fruit weighs about 250-750 g or more in some varieties.
The immature fruit is green with dense grey-white pubescence, most of which rubs off before maturity in late autumn when the fruit changes color to yellow with hard, strongly perfumed flesh.
External skin is normally fuzzy and has light yellow, gritty flesh. Fruit has intense fruity aroma and has astringent, acidulous taste. They are too hard, too tart, too acidic, too sour, and too generally unpleasant in taste and texture to eat raw. Sufficient cooking, however, softens them and brings out the floral aroma they hold deep inside along with a lovely sweetness.
+ The seeds
The seeds of the quince fruit possess gentle, but dependable laxative, anti-inflammatory and astringent properties. The seeds puff up when placed in water and forms a sticky substance that has a comforting and softening action when used internally. This sticky mass formed by soaking the seeds in water is used to heal respiratory ailments, particularly in children.
The seeds of the fruit may be used to prepare a pleasant and therapeutic drink. To prepare the drink grind dried seeds and boil them in water for about five minutes.
+ The plant
Quince is a deciduous, unarmed, perennial shrub or small tree 5 to 8 meters (16 to 26 ft.) high and 4 to 6 meters (13 to 20 ft.) wide with crowded gnarled branches and branchlets.
Branchlets are normally purplish red when young, turning purplish brown with age, terete, initially densely tomentose becoming glabrous when old.
+ The leaves
The leaves are alternately arranged, simple, 6-11 cm (2-4 in) long, with an entire margin and densely pubescent with fine white hairs.
Lamina is simple, ovate to oblong, 5-10 × 3-5 cm, lower surface pale green with conspicuous veins and densely villous, upper surface dark green glabrous or sparsely pubescent when young, base rounded or sub-cordate, margin entire, apex acute or emarginate.
+ The flowers
Flowers are white or pink, 5 cm (2 in) across on tomentose pedicel with caducous, ovate bracts with campanulate hypanthium which is densely tomentose abaxially; ovate or broadly lanceolate, 5-6 mm, both surfaces tomentose, margin glandular serrate, apex acute; with five petals, white or pinkish, 1.8 cm long; stamens less than 1/2 as long as petals. Styles are nearly as long as stamens, densely villous basally.
+ The fruits
Quince plant offers fragrant, pear-shaped fruit, 7 to 12 centimeters (2.8 to 4.7 in) long and 6 to 9 centimeters (2.4 to 3.5 in) across, densely tomentose with tenacious reflexed sepals and stout, tomentose fruiting pedicel, 5 mm long.
Pulp is firm, fleshy and aromatic. Fruit is normally light green while young turning yellow as soon as they ripe. The fruit is larger than average apple and bumpy; appear somewhat like large guava, avocado, or as short-necked pear fruit. Its fuzzy surface is smooth as in peaches. Quince fruit weighs about 250-750 g or more in some varieties.
The immature fruit is green with dense grey-white pubescence, most of which rubs off before maturity in late autumn when the fruit changes color to yellow with hard, strongly perfumed flesh.
External skin is normally fuzzy and has light yellow, gritty flesh. Fruit has intense fruity aroma and has astringent, acidulous taste. They are too hard, too tart, too acidic, too sour, and too generally unpleasant in taste and texture to eat raw. Sufficient cooking, however, softens them and brings out the floral aroma they hold deep inside along with a lovely sweetness.
+ The seeds
The seeds of the quince fruit possess gentle, but dependable laxative, anti-inflammatory and astringent properties. The seeds puff up when placed in water and forms a sticky substance that has a comforting and softening action when used internally. This sticky mass formed by soaking the seeds in water is used to heal respiratory ailments, particularly in children.
The seeds of the fruit may be used to prepare a pleasant and therapeutic drink. To prepare the drink grind dried seeds and boil them in water for about five minutes.
Quince flower
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Quince fruits
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Quince seeds
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2.2- Origin and Distribution
+ Origin
The Quince tree (Cydonia oblonga) is native to rocky slopes and woodland margins in South-West Asia, Turkey and Iran although it can be grown successfully at latitudes as far north as Scotland.
+ Distribution
Quince was introduced to the New World, Australia and New Zealand, where in some locations it has grown wild. It has become rare in North America due to its susceptibility to fireblight disease caused by the bacterium Erwinia amylovora. Quinces are widely grown in Argentina, Chile and Uruguay. Almost all of the quinces in North American specialty markets come from Argentina.
It should not be confused with its relatives, the Chinese quince, Pseudocydonia sinensis, or the flowering quinces of genus Chaenomeles, either of which are sometimes used as culinary substitutes.
Top 10 of Quince producers in 2012 are:
1- Turkey, 2- China, 3- Uzbekistan, 4- Morocco, 5- Iran, 6- Argentina, 7- Azerbaijan, 8- Spain, 9- Serbia and 10- Algeria.
+ Origin
The Quince tree (Cydonia oblonga) is native to rocky slopes and woodland margins in South-West Asia, Turkey and Iran although it can be grown successfully at latitudes as far north as Scotland.
+ Distribution
Quince was introduced to the New World, Australia and New Zealand, where in some locations it has grown wild. It has become rare in North America due to its susceptibility to fireblight disease caused by the bacterium Erwinia amylovora. Quinces are widely grown in Argentina, Chile and Uruguay. Almost all of the quinces in North American specialty markets come from Argentina.
It should not be confused with its relatives, the Chinese quince, Pseudocydonia sinensis, or the flowering quinces of genus Chaenomeles, either of which are sometimes used as culinary substitutes.
Top 10 of Quince producers in 2012 are:
1- Turkey, 2- China, 3- Uzbekistan, 4- Morocco, 5- Iran, 6- Argentina, 7- Azerbaijan, 8- Spain, 9- Serbia and 10- Algeria.
Quince tree map in 2012
2.3- Biological characteristics
+ About the botanical names
The botanical name of the tree ‘Cydonia' denotes Cydon located on the island of Crete - where the best variety of quince trees is found. The general name of the tree has been drawn from the term ‘quints' denoting the plural of the old French name for the quince fruit.
As the Greeks and Italians were not familiar with oranges till the period of the Crusades, the quinces were historically considered to be golden apples, references of which are found in traditional literature as well as Greek mythology. In fact, the Greeks valued the quince so much that they considered its fruit to be blessed by Aphrodite or Venus and the statues of this Greek Goddess show her holding a quince fruit in her right hand. These statues of Venus with a quince fruit in her right hand refers to the prized ‘golden apple' awarded to the Goddess by Paris as an appreciation of her unparalleled beauty. As the fruit was considered an icon of the goddess of love, traditionally the bride and the groom ate a single quince fruit during their marriage ceremony with a view to endorse compatibility and bliss. This ritual continued till the Middle Ages when people presented quince fruits as a symbol of love and they were consumed at wedding breakfasts as a preparation for the charming and enjoyable days between married couples.
+ About the botanical names
The botanical name of the tree ‘Cydonia' denotes Cydon located on the island of Crete - where the best variety of quince trees is found. The general name of the tree has been drawn from the term ‘quints' denoting the plural of the old French name for the quince fruit.
As the Greeks and Italians were not familiar with oranges till the period of the Crusades, the quinces were historically considered to be golden apples, references of which are found in traditional literature as well as Greek mythology. In fact, the Greeks valued the quince so much that they considered its fruit to be blessed by Aphrodite or Venus and the statues of this Greek Goddess show her holding a quince fruit in her right hand. These statues of Venus with a quince fruit in her right hand refers to the prized ‘golden apple' awarded to the Goddess by Paris as an appreciation of her unparalleled beauty. As the fruit was considered an icon of the goddess of love, traditionally the bride and the groom ate a single quince fruit during their marriage ceremony with a view to endorse compatibility and bliss. This ritual continued till the Middle Ages when people presented quince fruits as a symbol of love and they were consumed at wedding breakfasts as a preparation for the charming and enjoyable days between married couples.
+ Habitat
The quince is indigenous to the warm, temperate southwest Asia in the Caucasus region, especially Iran and Turkey. In addition, the species is native to parts of Greece. Presently, quince is extensively cultivated in the Near East (the area around the eastern Mediterranean). In addition, quince has been introduced and widely grown in the tropical regions of America as well as the warm climes of southern Europe.
While this species thrives in most types of soils, it has a preference for light (loose and large-grained) and damp soil that is fertile. The quince grows well in total sunlight. The trees do not like extremely arid or drenched soils. Although the quince grows well in partial shade, it does not bear enough fruits when grown in such condition. While this species is not cultivated extensively, the quince has been grown by people for over 2000 years now for its fruits and seeds, both of which are edible.
As the quince is native to warm-temperate regions, it is believed that the fruits of this tree are more sweet and juicy when grown in hotter climatic conditions than cooler regions. When grown in cooler climatic conditions, the quince fruits are prone to become extremely sharp-tasting and have a somewhat fibrous surface. Hence, quinces grown in England needs to be boiled, sweetened and, at times, filtering before they become edible. Hence, most of the English quinces are used to prepare jellies and marmalades.
The quince has close association with the Japanese quince called ‘japonica' or Chaenomeles japonica. This species is well accepted as a garden decorative tree, but it hardly ever bears fruit when grown in cooler climatic conditions.
The quince is indigenous to the warm, temperate southwest Asia in the Caucasus region, especially Iran and Turkey. In addition, the species is native to parts of Greece. Presently, quince is extensively cultivated in the Near East (the area around the eastern Mediterranean). In addition, quince has been introduced and widely grown in the tropical regions of America as well as the warm climes of southern Europe.
While this species thrives in most types of soils, it has a preference for light (loose and large-grained) and damp soil that is fertile. The quince grows well in total sunlight. The trees do not like extremely arid or drenched soils. Although the quince grows well in partial shade, it does not bear enough fruits when grown in such condition. While this species is not cultivated extensively, the quince has been grown by people for over 2000 years now for its fruits and seeds, both of which are edible.
As the quince is native to warm-temperate regions, it is believed that the fruits of this tree are more sweet and juicy when grown in hotter climatic conditions than cooler regions. When grown in cooler climatic conditions, the quince fruits are prone to become extremely sharp-tasting and have a somewhat fibrous surface. Hence, quinces grown in England needs to be boiled, sweetened and, at times, filtering before they become edible. Hence, most of the English quinces are used to prepare jellies and marmalades.
The quince has close association with the Japanese quince called ‘japonica' or Chaenomeles japonica. This species is well accepted as a garden decorative tree, but it hardly ever bears fruit when grown in cooler climatic conditions.
+ Cultivation
The quince is primarily propagated by means of its seeds, though some people also grow the plant from cuttings of mature wood of the trees. It is best to sow the seeds in a cold frame immediately after they are ripe. Alternately, the seeds may also be sown in February. The seeds require stratification (placing them in damp sand, sawdust or peat moss) to promote germination. Fresh seeds should be chilled for 18 weeks, while old preserved seeds require two weeks of warm stratification followed by 18 weeks of cold treatment. When the seedlings have grown sufficiently large so that they may be handled, take them out from and plant separately in the cold frame till their first winter passes away. During spring or the early phase of summer, place the young plants in their permanent positions outdoors after the last expected frost.
As mentioned earlier, the quince may also be propagated from cuttings of mature wood. The best time to do this is November. Put the cuttings in a cold frame and do the layering during the next spring. It takes about a year to propagate the quince by this process. The suckers may be eliminated during spring.
The quince is often used as a dwarfing rootstock for other fruit-bearing trees, such as pears. This species has a number of popular varieties and the type ‘Maliformis' matures perfectly in relatively cooler summers. However, other varieties of the quince need warmer summers for the fruits to become completely ripe.
Cultivation of quince may have preceded apple culture, and many references translated to "apple", such as the fruit in Song of Songs, may have been a quince. Among the ancient Greeks, the quince was a ritual offering at weddings, for it had come from the Levant with Aphrodite and remained sacred to her. Plutarch reported that a Greek bride would nibble a quince to perfume her kiss before entering the bridal chamber, "in order that the first greeting may not be disagreeable nor unpleasant".
It was with a quince that Paris awarded Aphrodite. It was for a golden quince that Atalanta paused in her race.
The quince is primarily propagated by means of its seeds, though some people also grow the plant from cuttings of mature wood of the trees. It is best to sow the seeds in a cold frame immediately after they are ripe. Alternately, the seeds may also be sown in February. The seeds require stratification (placing them in damp sand, sawdust or peat moss) to promote germination. Fresh seeds should be chilled for 18 weeks, while old preserved seeds require two weeks of warm stratification followed by 18 weeks of cold treatment. When the seedlings have grown sufficiently large so that they may be handled, take them out from and plant separately in the cold frame till their first winter passes away. During spring or the early phase of summer, place the young plants in their permanent positions outdoors after the last expected frost.
As mentioned earlier, the quince may also be propagated from cuttings of mature wood. The best time to do this is November. Put the cuttings in a cold frame and do the layering during the next spring. It takes about a year to propagate the quince by this process. The suckers may be eliminated during spring.
The quince is often used as a dwarfing rootstock for other fruit-bearing trees, such as pears. This species has a number of popular varieties and the type ‘Maliformis' matures perfectly in relatively cooler summers. However, other varieties of the quince need warmer summers for the fruits to become completely ripe.
Cultivation of quince may have preceded apple culture, and many references translated to "apple", such as the fruit in Song of Songs, may have been a quince. Among the ancient Greeks, the quince was a ritual offering at weddings, for it had come from the Levant with Aphrodite and remained sacred to her. Plutarch reported that a Greek bride would nibble a quince to perfume her kiss before entering the bridal chamber, "in order that the first greeting may not be disagreeable nor unpleasant".
It was with a quince that Paris awarded Aphrodite. It was for a golden quince that Atalanta paused in her race.
+ Toxicology
The seeds contain nitriles, which are common in seeds of the rose family. In the stomach, enzymes or stomach acid or both cause some of the nitriles to be hydrolyzed and produce hydrogen cyanide, which is a volatile gas. The seeds are only likely to be toxic if a large quantity is eaten.
The seeds contain nitriles, which are common in seeds of the rose family. In the stomach, enzymes or stomach acid or both cause some of the nitriles to be hydrolyzed and produce hydrogen cyanide, which is a volatile gas. The seeds are only likely to be toxic if a large quantity is eaten.
2.4- Nutrition of the Quince fruit
+ Overview
Quince is low calorie fruit. 100 g fresh raw fruit provides 57 calories. In addition, it composes several vital poly-phenolic antioxidants than apples and pears. The fruit is a storehouse of phyto-nutrients such as dietary fiber, minerals, and vitamins.
Quince flesh along with its peel contains good amounts of fiber. Further, its gritty granules in the pulp composed of astringent compounds known as tannins namely, catechin and epicatechin. They bind to cancer-causing toxins and chemicals in the colon, and thereby protecting its mucous membrane from inflammatory bowel disease (IBD), cancers, and diverticulitis. In addition, it helps reduce body weight and blood LDL cholesterol levels.
It has several phenolic compounds such as caffeoylquinic acid, procyanidin-B2, oligomeric procyanidin, polymeric procyanidin etc., and essential oils like furfural, limonene, linalol, vomifoliol, toluene, ß-ionone, a-terpineol, etc. Together; these compounds give quince its unique fragrance.
Ripe quince fruit has good concentration of vitamin C. 100 g fruit provides 15 mg or 25% of RDA of vitamin-C. Fruits rich in this vitamin help remove harmful oxygen-free radicals from the body. Vitamin C helps boost immunity, reduce viral episodes and inflammatory conditions.
It is a good source of minerals such as copper (130 µg or 14% of RDA), iron, potassium, and magnesium as well as B-complex vitamins such as thiamin, riboflavin and pyridoxine (vitamin B-6).
Although not well documented, quince fruit, like pears, has anti-allergenic and anti-inflammatory properties. The fruit as well its seed's extraction suggested in the treatment of cystitis, atopic dermatitis, recommended by health practitioners as a safe alternative in the preparation of food products for allergic people.
+ Nutritional value per 100 g (3.5 oz) of Quinces, raw
+ Overview
Quince is low calorie fruit. 100 g fresh raw fruit provides 57 calories. In addition, it composes several vital poly-phenolic antioxidants than apples and pears. The fruit is a storehouse of phyto-nutrients such as dietary fiber, minerals, and vitamins.
Quince flesh along with its peel contains good amounts of fiber. Further, its gritty granules in the pulp composed of astringent compounds known as tannins namely, catechin and epicatechin. They bind to cancer-causing toxins and chemicals in the colon, and thereby protecting its mucous membrane from inflammatory bowel disease (IBD), cancers, and diverticulitis. In addition, it helps reduce body weight and blood LDL cholesterol levels.
It has several phenolic compounds such as caffeoylquinic acid, procyanidin-B2, oligomeric procyanidin, polymeric procyanidin etc., and essential oils like furfural, limonene, linalol, vomifoliol, toluene, ß-ionone, a-terpineol, etc. Together; these compounds give quince its unique fragrance.
Ripe quince fruit has good concentration of vitamin C. 100 g fruit provides 15 mg or 25% of RDA of vitamin-C. Fruits rich in this vitamin help remove harmful oxygen-free radicals from the body. Vitamin C helps boost immunity, reduce viral episodes and inflammatory conditions.
It is a good source of minerals such as copper (130 µg or 14% of RDA), iron, potassium, and magnesium as well as B-complex vitamins such as thiamin, riboflavin and pyridoxine (vitamin B-6).
Although not well documented, quince fruit, like pears, has anti-allergenic and anti-inflammatory properties. The fruit as well its seed's extraction suggested in the treatment of cystitis, atopic dermatitis, recommended by health practitioners as a safe alternative in the preparation of food products for allergic people.
+ Nutritional value per 100 g (3.5 oz) of Quinces, raw
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Energy.....................................................
Carbohydrates Dietary fiber Fat Protein Vitamins................................................... Thiamine (B1) Riboflavin (B2) Niacin (B3) Pantothenic acid (B5) Vitamin B6 Folate (B9) Vitamin C Minerals..................................................... Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc............................................................. |
238 kJ (57 kcal)
15.3 g 1.9 g 0.1 g 0.4 g : 0.02 mg (2%) 0.03 mg (3%) 0.2 mg (1%) 0.081 mg (2%) 0.04 mg (3%) 3 μg (1%) 15 mg (18%) : 11 mg (1%) 0.7 mg (5%) 8 mg (2%) 17 mg (2%) 197 mg (4%) 4 mg (0%) 0.04 mg (0%) |
Note!
+ Units: μg = micrograms • mg = milligrams * IU = International units
+ Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database - Link to USDA Database entry
+ Units: μg = micrograms • mg = milligrams * IU = International units
+ Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database - Link to USDA Database entry
2.5- Health benefits of Quince fruit
Like most fruits, quince is rich in nutrients like Vitamins A, B and C, fiber, as well as minerals like potassium, copper, selenium, zinc, phosphorus, calcium, iron, and magnesium. It is low in fat. The rich nutritional value of quince makes it beneficial for your health in the following ways:
1. Anti-inflammatory Properties:
Ripe quince fruit is a rich source of Vitamin C, contributing nearly 25% of the recommended daily allowance (RDA). Vitamin C helps to boost immunity and aids in the treatment of inflammatory conditions. It also possesses anti-allergenic properties. The fruit and its seed extract can be used to treat atopic dermatitis and cystitis. It can also be used in the preparation of food products for allergy sufferers.
2. Good For Weight Loss:
Quince fruit is low in calories but high in dietary fiber. A 100 gram serving of fresh raw quince fruit contains just 57 calories. It is also low in saturated fat, sodium and cholesterol. All these qualities make it an amazing choice for weight loss and overall health.
3. Treats Ulcers:
The phenolics present in Chinese quince have been found to be effective in relieving gastric ulcers. Quince juice is also beneficial for people suffering from gastric ulcers. It also helps in the treatment of peptic ulcers as it soothes the gastrointestinal tract.
4. Treats Stomach Ailments:
Quince is an effective remedy for morning sickness. Quince, when mixed with honey, can help treat colitis, diarrhea, constipation, and intestinal infections. Quince syrup is used to treat hemorrhoids.
5. Antioxidant Benefits:
This fruit boasts of amazing antioxidant properties due to the presence of poly-phenolic compounds. These antioxidants fight off the free radicals present in the body, slowing down the aging process as well as preventing cardiovascular diseases and strokes.
6. Treats Nausea And Vomiting:
Boiled or baked quince relieves nausea and vomiting. Being a good diuretic, it helps to remove fluid build up.
7. Antiviral Properties:
Research has shown that quince fruit is rich in anti-viral properties. The phenolics found in Chinese quince possess strong anti-influenza activity as well as antioxidant properties. It helps protect against colds, flues and other viral pathogens.
8. Lowers Blood Pressure:
Being rich in potassium, quince fruit helps keep high blood pressure in check.
Like most fruits, quince is rich in nutrients like Vitamins A, B and C, fiber, as well as minerals like potassium, copper, selenium, zinc, phosphorus, calcium, iron, and magnesium. It is low in fat. The rich nutritional value of quince makes it beneficial for your health in the following ways:
1. Anti-inflammatory Properties:
Ripe quince fruit is a rich source of Vitamin C, contributing nearly 25% of the recommended daily allowance (RDA). Vitamin C helps to boost immunity and aids in the treatment of inflammatory conditions. It also possesses anti-allergenic properties. The fruit and its seed extract can be used to treat atopic dermatitis and cystitis. It can also be used in the preparation of food products for allergy sufferers.
2. Good For Weight Loss:
Quince fruit is low in calories but high in dietary fiber. A 100 gram serving of fresh raw quince fruit contains just 57 calories. It is also low in saturated fat, sodium and cholesterol. All these qualities make it an amazing choice for weight loss and overall health.
3. Treats Ulcers:
The phenolics present in Chinese quince have been found to be effective in relieving gastric ulcers. Quince juice is also beneficial for people suffering from gastric ulcers. It also helps in the treatment of peptic ulcers as it soothes the gastrointestinal tract.
4. Treats Stomach Ailments:
Quince is an effective remedy for morning sickness. Quince, when mixed with honey, can help treat colitis, diarrhea, constipation, and intestinal infections. Quince syrup is used to treat hemorrhoids.
5. Antioxidant Benefits:
This fruit boasts of amazing antioxidant properties due to the presence of poly-phenolic compounds. These antioxidants fight off the free radicals present in the body, slowing down the aging process as well as preventing cardiovascular diseases and strokes.
6. Treats Nausea And Vomiting:
Boiled or baked quince relieves nausea and vomiting. Being a good diuretic, it helps to remove fluid build up.
7. Antiviral Properties:
Research has shown that quince fruit is rich in anti-viral properties. The phenolics found in Chinese quince possess strong anti-influenza activity as well as antioxidant properties. It helps protect against colds, flues and other viral pathogens.
8. Lowers Blood Pressure:
Being rich in potassium, quince fruit helps keep high blood pressure in check.
9. Lowers Cholesterol Levels:
Regular consumption of quince fruit helps to lower LDL or bad cholesterol in the blood, keeping the heart healthy.
10. Anticancer Properties:
The antioxidant properties of quince help the body fight against free radicals and destroy malignant cancer cells. The granules in the pulp of quince fruit contain astringent compounds known as tannins i.e. catechin and epicatechin. These tannins protect your mucous membranes from cancers by binding to cancer-causing toxins and chemicals in the colon.
11. Relieves Stress:
The various antioxidants in quince help in relieving stress and maintaining a calm mind.
12. Treats Liver And Eye Diseases:
Regular consumption of quince is beneficial for those suffering from liver and eye diseases. In China, the soaked and boiled seeds of quince are used to prepare a jelly, which can soothe eye problems, sore throats and inflammation of the mucous membranes.
14. Benefits Of Quince Seeds And Oil:
Quince seeds are effective in curing hoarseness of the throat and trachea as well as other ailments. Its oil prevents sweating, fortifies the heart and strengthens the liver and stomach.
15. Other Benefits:
Quince juice is helpful in the treatment of cardiovascular diseases, respiratory ailments, anemia, and asthma. Regular consumption can help in the treatment of tuberculosis, dysentery and hepatic insufficiency too.
Source: 15 Amazing Health Benefits Of Quince Fruit - StyleCraze
Regular consumption of quince fruit helps to lower LDL or bad cholesterol in the blood, keeping the heart healthy.
10. Anticancer Properties:
The antioxidant properties of quince help the body fight against free radicals and destroy malignant cancer cells. The granules in the pulp of quince fruit contain astringent compounds known as tannins i.e. catechin and epicatechin. These tannins protect your mucous membranes from cancers by binding to cancer-causing toxins and chemicals in the colon.
11. Relieves Stress:
The various antioxidants in quince help in relieving stress and maintaining a calm mind.
12. Treats Liver And Eye Diseases:
Regular consumption of quince is beneficial for those suffering from liver and eye diseases. In China, the soaked and boiled seeds of quince are used to prepare a jelly, which can soothe eye problems, sore throats and inflammation of the mucous membranes.
14. Benefits Of Quince Seeds And Oil:
Quince seeds are effective in curing hoarseness of the throat and trachea as well as other ailments. Its oil prevents sweating, fortifies the heart and strengthens the liver and stomach.
15. Other Benefits:
Quince juice is helpful in the treatment of cardiovascular diseases, respiratory ailments, anemia, and asthma. Regular consumption can help in the treatment of tuberculosis, dysentery and hepatic insufficiency too.
Source: 15 Amazing Health Benefits Of Quince Fruit - StyleCraze
3- The Uses of Quince
3.1- Food Uses
The quince fruit may be consumed raw or in a cooked form. When the trees are cultivated in warm temperate or tropical climatic conditions, the quince fruits may be soft and juicy, appropriate for being consumed raw. In addition, the fruit may also be used to prepare jams, jellies, marmalades and other preserves. When the fruit is cooked with apples it adds to the latter's flavor. The quince fruits have a strong fragrance, but are tough and have a somewhat coarse flesh. The fruits are approximately 10 cm long and 9 cm wide getting thinner at the base.
Some varieties of quince, such as 'Aromatnaya' and 'Kuganskaya' do not require cooking and can be eaten raw. However, most varieties of quince are too hard, astringent and sour to eat raw unless "bletted" (softened by frost and subsequent decay). High in pectin, they are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed; pectin levels diminish as the fruit ripens. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavor. Adding a diced quince to apple sauce will enhance the taste of the apple sauce with the chunks of relatively firm, tart quince. The term "marmalade", originally meaning a quince jam, derives from marmelo, the Portuguese word for this fruit.
The fruit can be used to make a type of wine. Because of its often high acidity, which is mainly due to its malic acid content, these wines are usually sweet dessert wines that are high in alcohol. In the Balkans and elsewhere, quince brandy and quince liqueur are made.
The quince fruit may be consumed raw or in a cooked form. When the trees are cultivated in warm temperate or tropical climatic conditions, the quince fruits may be soft and juicy, appropriate for being consumed raw. In addition, the fruit may also be used to prepare jams, jellies, marmalades and other preserves. When the fruit is cooked with apples it adds to the latter's flavor. The quince fruits have a strong fragrance, but are tough and have a somewhat coarse flesh. The fruits are approximately 10 cm long and 9 cm wide getting thinner at the base.
Some varieties of quince, such as 'Aromatnaya' and 'Kuganskaya' do not require cooking and can be eaten raw. However, most varieties of quince are too hard, astringent and sour to eat raw unless "bletted" (softened by frost and subsequent decay). High in pectin, they are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed; pectin levels diminish as the fruit ripens. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavor. Adding a diced quince to apple sauce will enhance the taste of the apple sauce with the chunks of relatively firm, tart quince. The term "marmalade", originally meaning a quince jam, derives from marmelo, the Portuguese word for this fruit.
The fruit can be used to make a type of wine. Because of its often high acidity, which is mainly due to its malic acid content, these wines are usually sweet dessert wines that are high in alcohol. In the Balkans and elsewhere, quince brandy and quince liqueur are made.
Edited by Ho Dinh Hai
Long An - Vietnam
References
1- http://www.worldwidefruits.com
2- http://www.worldwidefruits.com/orders-of-plants.html
3- https://en.wikipedia.org/wiki/Rosales
4- http://www.mobot.org/MOBOT/.../orders/Rosalesweb.htm#Rosales
5- https://en.wikipedia.org/wiki/Rosaceae
6- https://en.wikipedia.org/wiki/Amygdaloideae
7- https://en.wikipedia.org/wiki/Maleae
8- https://en.wikipedia.org/wiki/Malinae
9- https://gobotany.newenglandwild.org/genus/cydonia
10- http://www.inaturalist.org/taxa/82855-Cydonia
11- https://en.wikipedia.org/wiki/Quince
Long An - Vietnam
References
1- http://www.worldwidefruits.com
2- http://www.worldwidefruits.com/orders-of-plants.html
3- https://en.wikipedia.org/wiki/Rosales
4- http://www.mobot.org/MOBOT/.../orders/Rosalesweb.htm#Rosales
5- https://en.wikipedia.org/wiki/Rosaceae
6- https://en.wikipedia.org/wiki/Amygdaloideae
7- https://en.wikipedia.org/wiki/Maleae
8- https://en.wikipedia.org/wiki/Malinae
9- https://gobotany.newenglandwild.org/genus/cydonia
10- http://www.inaturalist.org/taxa/82855-Cydonia
11- https://en.wikipedia.org/wiki/Quince
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