Volatile composition and sensory and quality attributes of quince (Cydonia oblonga Mill.) fruits as affected by water stress

Comparison of chemical, physical, and ultrasound treatments on the shelf life of fresh‐cut quince fruit ( Cydonia oblonga Mill.)

“…Quince fruit ( Cydonia oblonga ) is a fundamental dietary source of different bioactive compounds (flavonoid and phenolic acid) that help in promoting the anti‐carcinogenic, anti‐inflammatory, anti‐allergic, and antimicrobial activities. It is known for its characteristic and pleasant odor and distinctive taste (Grinan et al, ; Hamid & Khadijeh, ). From harvesting to processing, several changes occurred in the fresh‐cut fruit and its production of fresh‐cut products, having two major issue, that is, quality maintenance during storage and microbial safety (Putnik, Bursać Kovačević, Herceg, & Levaj, ; Putnik & Bursac Kovacevc, ; Putnik et al, ), as well as enzymatic browning that causes significant losses in different food products (Aadil, Zeng, Ali, et al, ; Manzoor et al, ; Putnik, Roohinejad, et al, ).…”

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

“…Volatile composition has been investigated in different pomegranate products, such as pomegranate juice [21,22] and dehydrated pomegranate arils [16]. It was also studied in different fruits such as jujube [23], quinces [24] and figs [25]. However, the present study is the first one evaluating the combined effects of two factors (pomegranate cultivar and ratio purée:juice) on the volatile profile of smoothies blended with different Mediterranean fruits.…”

“…Among identified volatile compounds (Table 2), several common compounds were previously detected in Mollar de Elche and Wonderful pomegranate juices (V1, V3, V4, V7, V11, V13, V15, V17, V18, V19 and V20) [22], and in heat treated pomegranate-based products (dried arils) (V1, V3, V4, V13, V17, V18 and V21) [16]. On the other hand, V4, V6, V11, V12, V13, V14, V15, V18 and V19 were previously identified in quinces fruits [24], while V1, V3, V4, V8, V11, V12,V14, V14, V17 and V19 were identified in previous studies of jujube fruits [23,26,27]. As to figs fruits and dried figs, V1, V2, V4, V5, V6, V8, V10, V11, V13, V14, V15, V16 and V18 were already detected [25,28].…”

Inhibition of microbial biofilm formation by Cydonia oblonga Mill. fruit peel and leaf ethanolic extracts

“…As a rich source of secondary metabolites (phenolic compounds, steroids, terpenoids, sugars, and organic acids) it possess a wide range of bioactivities (antioxidant, antibacterial, antifungal, anti-inflammatory, hepatoprotective, cardiovascular, antidepressant, antidiarrheal, hypolipidemic, diuretic, and hypoglycaemic). Although the ripe fruit of quince have a pleasant, lasting, and powerful flavour, consumption of fresh quince fruits is not widespread mainly due to excessive and aggressive astringency and sourness as well as woodiness (Griñán et al, 2019). Due to its hardness and acidity, it is not edible without prior processing (Griñán et al, 2019), but it is generally used for preparation of jam, jelly, liqueur, and marmalade, and it is applied in canning and for aromatic distillation (Baroni et al, 2018).…”

“…Although the ripe fruit of quince have a pleasant, lasting, and powerful flavour, consumption of fresh quince fruits is not widespread mainly due to excessive and aggressive astringency and sourness as well as woodiness (Griñán et al, 2019). Due to its hardness and acidity, it is not edible without prior processing (Griñán et al, 2019), but it is generally used for preparation of jam, jelly, liqueur, and marmalade, and it is applied in canning and for aromatic distillation (Baroni et al, 2018). In nature, mostly of microorganisms, are organized in the form of biofilms, and about 80% of human infections are connected with the development of biofilms (Zijnge et al, 2010).…”