Suitability of quinces of different varieties grown in Pozantı Agricultural Experimental Station for quince preserve

The objective of this research was to determine the suitability of quince fruits of various cultuvars, namely Acem, İstanbul, Yerli Çengel Köy, Ekmek1, Ekmek2 and Eşme. After washing and hand peeling the fruits were shreded and made into jam for preserve prudoction according to the predetermined formula. Some physical and chemical analyses were applied to the fruits and jams. Jams were also graded by sensory analyses. Results showed that the most suitable varieties were Yerli and Çengel Köy Although low pectin contents of Ekmek1 and Eşme varieties these were considered to be suitable. Because of low soluble solids and pectin contents the remaining varieties were not quite suitable for jam production without use of additional pectin in the formula.