Evaluation of Yield Components, Bioactive Compounds, Antioxidative Activity and Mineral Composition in Quince Genotypes

The nutritional quality of fruit crops is largely under the influence of genetic factors. In this study, the size, bioactive compounds, antioxidant activity and mineral content of fruits of four Iranian quince (Cydonia oblonga Mill.) genotypes (‘Shiraz’, ‘Mobarakeh’, ‘Neyriz’ and ‘Falavarjan’) were evaluated. Fruit weight varied between 110 and 300 g. ‘Shiraz’ and ‘Falavarjan’ genotypes had the largest fruits. Low water content (78.8–83.0%) and high firmness (19.3–34.9 kg/cm²) of the fruit of Iranian quince genotypes make them suitable for long term storage and processing. The content of titratable acids (TA) was 2.04–13.3 g malic acid/100 g and total soluble solids (TSS) was 11.57–17.02 °Brix. The ratio of fruit TSS to TA (0.4–0.7) indicated that ‘Mobarakeh’ had the sweetest fruits and ‘Falavarjan’ had the sourest fruits. The fruits were rich in phenolics (32.4–143.1 mg GAE/100 g) and vitamin C (2.5–11.6 mg/100 g). Inhibition of DPPH free radical by the fruits was significant (33.4 ± 2.9%). Potassium was the dominant element in the fruits (0.14–0.23%). Calcium concentration in the fruits was 151–182 mg/kg. Direct relationships between the potassium and calcium with the firmness of the fruits was observed. The concentration of magnesium was 118–136 mg/kg of dry matter. The concentration of phosphorus in the fruits was lower than the other elements (101–173 mg/kg). The results revealed high potentials in the selection and breeding of new quince cultivars with the aim of improving fruit yield, taste and bioactive compounds.