International Journal of Nutrition and Food Sciences

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Physio - Chemical Nutritional and Sensory Evaluation of Local Quince Fruit of Nomal Village, Gilgit - Baltistan, Pakistan

Received: Sep. 07, 2015    Accepted: Sep. 21, 2015    Published: Oct. 09, 2015
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Abstract

Quince fruit is a late season, non - climacteric fruit and not grown all over the world. Samples were collected from Nomal Village and Physio chemical Analysis were conducted and results of the samples after analysis are Total Soluble Solids (TSS), ash content, sugars (total sugars, reducing and non - reducing), total phenolics and ascorbic acid (12.36 0Brix), (3.36%), (9.63%), (5.26%), (4.36%), (15.70 mg GAE/100g), and (23.66 mg/100g Malic acid) respectively, were found high in sweet variety of Quince fruit as compared to sour variety (10.73 0Brix), (2.53%), (9.00%), (5.05%), (4.00%), and (7.70 mg GAE/100g) respectively and (20.33 mg/100g Malic acid) respectively, of which pH, moisture content, antioxidants and Titratable Acidity were statistically same in both varieties of Quince fruit. Physical attributes such as fruit thickness, fruit volume, fruit weight, pulp weight and sphericity (93.00 mm), (328.53 cm3), (335.00g) (331.00g) and (122.20%) respectively were recorded higher in sweet variety of Quince fruit compared to sour variety of Quince fruit (89.60), (285.40 cm3), (293.33g), (289.00g) and (103%) respectively, Geometric mean diameter and length (83.33mm), and (96.66mm) respectively were found high in sweet variety of Quince fruit compared to sour variety of Quince (73.33 mm), and (86.66mm) respectively, of which edible portion, seed and peel were statistically same in both varieties. Higher scores were assigned for taste, color, flavor and overall acceptability (7.333), (7.400), (8.266) and (8.366) respectively in sweet variety of Quince fruit as compared to sour variety of Quince fruit (6.233), (7.233), (7.266) and (7.166) respectively. However color scores of both varieties were statistically same.

DOI 10.11648/j.ijnfs.20150406.11
Published in International Journal of Nutrition and Food Sciences ( Volume 4, Issue 6, November 2015 )
Page(s) 600-608
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Physio Chemical, Quince Fruit, Percentage, Nutrients, Evaluation

References
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[6] Hamid R. G., Khadijeh. H. A., 2014. Drying method effect on the antioxidant of quince (cydonia oblonga miller) Tea. Acta Sci. Pol., Technol. Aliment. 13 (2)129 - 134.
[7] Karacali, I. 1990. The storage and handling of horticultural crops. Ege. University Agricultural Faculty, Turkey. p. 413.
[8] Kawamura, T. 2000. Relationship between skin, color and maturity of Japanese pear ‘Housui’. Jap. J. Farm. Work Res., 35: 33 - 38.
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[10] Marina, F.; Escalada, P.; Morena, U.; Eliana, N. F.; Lia, N. G.; Ana, M. R. Influence of the isolation procedure on the characteristics of fiber - rich products obtained from quince wastes. Journal of Food Engineering 2010, 96, 239–248.
[11] Madi R, Szabo T and Brozik S (1996). Renewed assortment of Quince varieties in Hungary. Horticultural Science 28 26 - 31.
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[15] Rodriguez - Guisado I., Hernandez F., Melgarejo P., Legua P., Martinez R., Martinez J. J., 2009. Chemical, morphological and organo leptical characterisation of five Spanish quince tree clones (Cydonia oblonga Miller). Sci. Hortic. 122, 491 - 496.
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    Nawazish Ali, Yawar Abbas, Attarad Ali, Muhammad Shahnawaz, Naveed Hussain, et al. (2015). Physio - Chemical Nutritional and Sensory Evaluation of Local Quince Fruit of Nomal Village, Gilgit - Baltistan, Pakistan. International Journal of Nutrition and Food Sciences, 4(6), 600-608. https://doi.org/10.11648/j.ijnfs.20150406.11

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    Nawazish Ali; Yawar Abbas; Attarad Ali; Muhammad Shahnawaz; Naveed Hussain, et al. Physio - Chemical Nutritional and Sensory Evaluation of Local Quince Fruit of Nomal Village, Gilgit - Baltistan, Pakistan. Int. J. Nutr. Food Sci. 2015, 4(6), 600-608. doi: 10.11648/j.ijnfs.20150406.11

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    AMA Style

    Nawazish Ali, Yawar Abbas, Attarad Ali, Muhammad Shahnawaz, Naveed Hussain, et al. Physio - Chemical Nutritional and Sensory Evaluation of Local Quince Fruit of Nomal Village, Gilgit - Baltistan, Pakistan. Int J Nutr Food Sci. 2015;4(6):600-608. doi: 10.11648/j.ijnfs.20150406.11

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  • @article{10.11648/j.ijnfs.20150406.11,
      author = {Nawazish Ali and Yawar Abbas and Attarad Ali and Muhammad Shahnawaz and Naveed Hussain and Altaf Hussain},
      title = {Physio - Chemical Nutritional and Sensory Evaluation of Local Quince Fruit of Nomal Village, Gilgit - Baltistan, Pakistan},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {4},
      number = {6},
      pages = {600-608},
      doi = {10.11648/j.ijnfs.20150406.11},
      url = {https://doi.org/10.11648/j.ijnfs.20150406.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20150406.11},
      abstract = {Quince fruit is a late season, non - climacteric fruit and not grown all over the world. Samples were collected from Nomal Village and Physio chemical Analysis were conducted and results of the samples after analysis are Total Soluble Solids (TSS), ash content, sugars (total sugars, reducing and non - reducing), total phenolics and ascorbic acid (12.36 0Brix), (3.36%), (9.63%), (5.26%), (4.36%), (15.70 mg GAE/100g), and (23.66 mg/100g Malic acid) respectively, were found high in sweet variety of Quince fruit as compared to sour variety (10.73 0Brix), (2.53%), (9.00%), (5.05%), (4.00%), and (7.70 mg GAE/100g) respectively and (20.33 mg/100g Malic acid) respectively, of which pH, moisture content, antioxidants and Titratable Acidity were statistically same in both varieties of Quince fruit. Physical attributes such as fruit thickness, fruit volume, fruit weight, pulp weight and sphericity (93.00 mm), (328.53 cm3), (335.00g) (331.00g) and (122.20%) respectively were recorded higher in sweet variety of Quince fruit compared to sour variety of Quince fruit (89.60), (285.40 cm3), (293.33g), (289.00g) and (103%) respectively, Geometric mean diameter and length (83.33mm), and (96.66mm) respectively were found high in sweet variety of Quince fruit compared to sour variety of Quince (73.33 mm), and (86.66mm) respectively, of which edible portion, seed and peel were statistically same in both varieties. Higher scores were assigned for taste, color, flavor and overall acceptability (7.333), (7.400), (8.266) and (8.366) respectively in sweet variety of Quince fruit as compared to sour variety of Quince fruit (6.233), (7.233), (7.266) and (7.166) respectively. However color scores of both varieties were statistically same.},
     year = {2015}
    }
    

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  • TY  - JOUR
    T1  - Physio - Chemical Nutritional and Sensory Evaluation of Local Quince Fruit of Nomal Village, Gilgit - Baltistan, Pakistan
    AU  - Nawazish Ali
    AU  - Yawar Abbas
    AU  - Attarad Ali
    AU  - Muhammad Shahnawaz
    AU  - Naveed Hussain
    AU  - Altaf Hussain
    Y1  - 2015/10/09
    PY  - 2015
    N1  - https://doi.org/10.11648/j.ijnfs.20150406.11
    DO  - 10.11648/j.ijnfs.20150406.11
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 600
    EP  - 608
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20150406.11
    AB  - Quince fruit is a late season, non - climacteric fruit and not grown all over the world. Samples were collected from Nomal Village and Physio chemical Analysis were conducted and results of the samples after analysis are Total Soluble Solids (TSS), ash content, sugars (total sugars, reducing and non - reducing), total phenolics and ascorbic acid (12.36 0Brix), (3.36%), (9.63%), (5.26%), (4.36%), (15.70 mg GAE/100g), and (23.66 mg/100g Malic acid) respectively, were found high in sweet variety of Quince fruit as compared to sour variety (10.73 0Brix), (2.53%), (9.00%), (5.05%), (4.00%), and (7.70 mg GAE/100g) respectively and (20.33 mg/100g Malic acid) respectively, of which pH, moisture content, antioxidants and Titratable Acidity were statistically same in both varieties of Quince fruit. Physical attributes such as fruit thickness, fruit volume, fruit weight, pulp weight and sphericity (93.00 mm), (328.53 cm3), (335.00g) (331.00g) and (122.20%) respectively were recorded higher in sweet variety of Quince fruit compared to sour variety of Quince fruit (89.60), (285.40 cm3), (293.33g), (289.00g) and (103%) respectively, Geometric mean diameter and length (83.33mm), and (96.66mm) respectively were found high in sweet variety of Quince fruit compared to sour variety of Quince (73.33 mm), and (86.66mm) respectively, of which edible portion, seed and peel were statistically same in both varieties. Higher scores were assigned for taste, color, flavor and overall acceptability (7.333), (7.400), (8.266) and (8.366) respectively in sweet variety of Quince fruit as compared to sour variety of Quince fruit (6.233), (7.233), (7.266) and (7.166) respectively. However color scores of both varieties were statistically same.
    VL  - 4
    IS  - 6
    ER  - 

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Author Information
  • Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan

  • Department of Earth and Environmental Sciences, Bahria University, Islamabad, Pakistan

  • Department of Biotechnology, Quaid - i - Azam University, Islamabad, Pakistan

  • Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan

  • Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan

  • Department of Agriculture and Food Technology, Karakoram International University, Gilgit, Pakistan

  • Section