IMPACT OF HARVESTING TIME AND LENGTH OF COLD STORAGE PERIOD ON PHYSIOLOGICAL AND QUALITY TRAITS OF FOUR QUINCE GENOTYPES (CYDONIA OBLONGA MILL.

Journl of Horticulturl Reserch 2017, vol. 25(1): 67 79 DOI: 10.1515/johr-2017-0008 IMPACT OF HARVESTING TIME AND LENGTH OF COLD STORAGE PERIOD ON PHYSIOLOGICAL AND QUALITY TRAITS OF FOUR QUINCE GENOTYPES (CYDONIA OBLONGA MILL.) Mrym TATARI* 1, Asghr MOUSAVI 2 1 Horticulture Crops Reserch Deprtment, Isfhn Agriculturl nd Nturl Resources Reserch nd Eduction Center. Agriculturl Reserch, Eduction nd Extension orgniztion (AREEO) 8415865451 Isfhn, Irn 2 Horticulture Crops Reserch Deprtment, Agriculture nd Nturl Resources Reserch Center of Chhr-Mhl v Bkhtiri, Eduction nd Extension Orgniztion (AREEO), Shhrekord, Irn Received: Mrch 2017; Accepted: Mi 2017 ABSTRACT The investigtion ws conducted to determine the best hrvesting time nd the storge period of some quince cultivrs nd promising genotypes from the collection of quince germplsm in the Horticulturl Reserch Sttion of Isfhn, Irn. For this study, fruits of Vidoj nd Isfhn cultivrs s well s promising genotypes PH2 nd NB4 were hrvested on 6, 14 nd 21 October 2015 nd 2016 nd then stored t 0 ± 1 C with 90 ± 5% R.H. for five months. Weight loss, firmness, totl soluble solids (TSS), titrble cids (TA), tste index, pectin, totl phenols, nd percent of decy nd surfce browning of fruits were mesured immeditely fter hrvest nd one-month intervls fter storge in fctoril experiment bsed on completely rndomized design with three replictions nd 10 fruits per ech repliction. The results showed tht Isfhn cultivr hd the highest TSS (18.83%), totl phenols nd weight loss. The lest weight loss ws observed in the Vidoj cultivr. NB4 genotype showed the lest tste index nd pectin, while the most pectin nd firmness ws relted to PH2 genotype. Generlly, the dely in hrvesting nd prolongtion led to incresing of TSS nd weight loss nd declining of firmness nd phenols, TA, nd pectins. Until the third month, there ws no surfce browning. Browning symptoms were observed from the fourth month nd incresed in the fifth month up to 1.72%. Generlly, the best hrvesting time for Vidoj ws 185 dys nd for the rest of the genotypes, it ws 193 dys fter full bloom. Fruit storge for four months in cold is dvisble for these cultivrs nd genotypes. Key words: posthrvest, surfce browning, pectin, phenol content, fruit firmness, totl soluble solids, titrtble cidity INTRODUCTION Quince (Cydoni oblong L.) is n economiclly third fruit from pome fruits ctegory (Rsoulzdegn 1992). The totl production of quinces in the world in 2014 ws 649 364 tons. More thn 66% of the quinces comes from Asi (FAO 2014). According to the Sbeti (1995), quince hs been known to be ntive to Irn nd its distribution centers re the northern forests of Irn. The most importnt cultivrs of quince in the world re Ornge, Chmpion, Pinepple, Smyrn, Vn Demn, Re, nd Mech. Isfhn, Gorton, Neishbour, nd Torsh cultivrs re the min quince cultivrs of Irn (Mniei 1995). Quince is climcteric fruit (Angelov 1975), which should be hrvested fter physiologicl ripening to enble mximum storge life. If climcteric fruits were hrvested before physiologicl ripening, they will hve not unique tste nd smell, s result of smll size nd high firmness t hrvest. On the other hnd, if these fruits were hrvested fter full ripening, their storge life will be short (Frnck et l. 2007). One of the min strtegies is hrvesting fruits t their mturity stge *Corresponding uthor: e-mil: mttri1@gmil.com

68 M. Ttri, A.Mousvi (Kupfermn et l. 1995). The mesured fctors for the determintion of mturity stge nd hrvesting time of fruits included fruit firmness, skin nd pulp color, totl soluble solids (TSS), titrble cids (TA), chlorophyll, nd crotene content. Dys from full bloom to ripening nd het units during specil periods of growth seson re lso used for this purpose (Rhemi & Akbri 2004). Storge of fruits in low temperture is nother importnt method to store horticulturl crops tht cn reduce some metbolic rections conducive to nturl disintegrtion, loss of crop qulity, respirtion, ethylene production, senescence, nd decy development (Brown 1986). The storge life of quince cultivrs is more thn three months (Gunes et l. 2012). Kuzucu nd Sklds (2008) reported tht quince cv. Esme were stored in 0 ± 0.5 C nd 85 90% RH for six months. Sosk nd Toml (2006) reported tht TSS nd TA ply n importnt role in ssessing internl fruit qulity becuse of the direct effect on the tste of the fruit. The most TSS in Gorton quince ws obtined 135 dys fter storge (Nikkhh & Gnji Moghdm 2006). In quince cv. Esme, TSS concentrtion t the third hrvest ws higher thn t first nd second hrvests. The mounts of TA t the beginning nd fter six months were 0.7% nd 0.35%, respectively (Kuzucu & Sklds 2008). Weight nd wter content in very erly hrvested fruits re low becuse of the incomplete physiologicl mturtion process (Kvikliene & Vliuskite 2009). Fruit firmness depends on size, shpe, thickness, nd stbility of cell structure, nd composition of the cell wll nd lso how cells connect with ech other. During ripening, these fctors chnge nd led to more empty cellulr spces nd less cellulr connections. Tissues with smller cells hve more intercellulr connections nd lower intercellulr species, so these tissues re firmer thn tissues with lrger cells nd intercellulr spces (Hrker et l. 1997). Fruit firmness nd TSS declined with storge time for kiwifruit cv. Hivrd (Ashournezhd et l. 2013). Firmness, wter loss, nd physiologicl dis-orders in the erly stges of quince storge re lower thn those in pple nd per. One of the importnt problems during the mrketing of quince cultivrs is enzymtic browning, which leds to physiol-ogicl disorder occurring fter storge. It is ffected by the growing seson, hrvest term, nd storge conditions (Kuzucu & Sklds 2008). Surfce browning is cused by the polyphenoloxidse enzyme ctivity (Amiot et l. 1992). During enzym-tic browning, phenolic compounds such s chlorogenic cid re oxidized to o-quinone by polyphenoloxidse nd then o-quinone is converted into melnin by nonenzymtic polymeriztion process, which leds to the destruction of fruit nd develop-ment of yellow or brown pigments. In fct, the phenolic compounds re substrtes for polyphenol-oxidse (Awd & De Jger 2000). Lte hrvest nd longterm quince storge reduced fruit firmness nd promoted surfce browning (Nikkhh & Gnji Moghdm 2006). Some quince genotypes were identified nd collected from centrl res of Irn by Ghsemi (2002). Some of them were introduced s new cultivrs such s Vidoj nd the rest re promising genotypes, which re being introduced such s NB4 nd PH2. The ims of this study were () to determine the best hrvesting dte of Vidoj Isfhn NB4, nd PH2 quince genotypes bsed on effective hrvest indexes such s TSS, TA, nd tste index nd (b) to investigte their suitble storge time becuse the supply on the mrket is high in October nd it is essentil tht fruits cn be stored nd sold t the best time before they lose qulity. MATERIALS AND METHODS Plnt mterils Four Irnin quince cultivrs nd promising genotypes were seprtely hrvested in three terms with weekly intervl on October 6, 14, nd 21 2015 nd 2016 from n orchrd collection locted t the Horticulturl Reserch Sttion in Esfhn, Irn. Flowering time of these cultivrs nd genotypes ws registered in Mrch nd April nd time of full bloom ws seprtely recorded for ech cultivr to predict hrvesting time bsed on the number of dys fter full bloom.

Effect of hrvesting time on some trits of quince 69 Storge conditions The hrvested fruits in ll the three terms were seprtely locted in boxes in fctoril experiment bsed on completely rndomized design (CRD) with three replictions nd 10 fruits per ech repliction nd stored for five months t 0 ± 1 C nd 90 ± 5% reltive humidity (RH). Quntittive nd qulittive chrcteristics of fruits were studied t hrvest nd in one-month intervls during cold storge. Mesurement of trits Weight loss percentge ws computed s the difference between the weight of individul fruit before trnsfer to the cold storge nd fter ech month. Fruit firmness ws mesured by penetrometer (model EFFEGI, Itly, plunger dimeter 11.1 mm, depth 7.9 mm), t the opposite peeled sides nd expressed s kg cm -2. Totl soluble solids (TSS) were determined by extrcting nd mixing two drops of juice from the two cut ends of ech fruit into digitl refrctometer (ATAGO N-1α, Jpn) t 22 C. Titrble cids were determined in 10 g of pulp smples by titrtion of extrcted juice with sodium hydroxide (0.1 N) up to ph 8.1 nd expressed s percent of mlic cid. Tste index ws clculted from TSS to TA rtio. Pectin content ws mesured ccording to Thkur et l. (1996). Briefly, 100 g of fruit tissue ws grted nd 400 ml of distilled wter ws dded nd ws boiled for n hour. After pssing through the filter pper, 300 ml of distilled wter nd 10 ml NOH were dded nd the resulting solution ws kept overnight t room temperture. Then 50 ml of cetic cid (1 N) nd 25 ml of clcium chloride ws dded to the solution. The resulting solution ws kept for one hour t room temperture nd then ws boiled for n hour. Boiled solution ws pssed through filter pper. The difference between initil nd secondry weight of filter pper ws reported s pectin weight bsed on grms per 100 grms of fruit pulp. Totl phenols were mesured in fruit juice using Folin-Cioclteu (Singleton & Rossi 1965). Absorbnce of the smples ws determined t 765 nm wvelength using the spectrophotometer model T80 UV/Visible nd then compred with the stndrd of gllic cid nd expressed s mg gllic cid per 100 grms of fresh weight. Decy percentge ws recorded in ech repliction s resulting from fungl diseses. The surfce browning percentge ws recorded three dys fter cold storge fter mintining t 20 C. Sttistics design The results were compred using fctoril experiment bsed on completely rndomized design with three replictions nd 10 fruits per replicte for different genotypes. Anlysis of dt ws performed by ANOVA method using sttisticl softwre SAS (version 1.9) nd men comprisons using Tukey. RESULTS Flowering time The results showed tht Vidoj cultivr ws flowering erlier thn Isfhn, NB4 nd PH2. Isfhn, NB4, nd PH2 genotypes hd moderte flowering overlp with Vidoj (Tble 1). Due to higher temperture in 2016, flowering occurred erlier in ll studied genotypes. The wether course in 2015 nd 2016 influenced weight loss, TSS percentge, nd TSS/TA proportion (Tble 2, 3). Tble 1. Flowering time of quince cultivrs nd promising genotypes in 2015 nd 2016 Vidoj (2015) Vidoj (2016) NB4 (2015) NB4 (2016 PH2 (2015) PH2 (2016) Isfhn (2015) Isfhn (2016) Mrch April 28 29 30 31 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

70 M. Ttri, A.Mousvi

Effect of hrvesting time on some trits of quince 71 Tble 3. Men comprison of cultivr, durtion nd hrvesting time on weight loss, TSS, firmness nd totl phenol Cultivr Hrvesting time ge (month) (%) (kg/cm 2 ) (mg/100 g FW) Durtion of stor- Weight loss Firmness Totl phenol TSS (%) TSS/TA Vidoj 1-15.66h-l 20.6rs 3.9fgh 45.94kl Vidoj 1 1 1.55yz 15.33j-m 20.03rs 3.67hij 40.04lmn Vidoj 1 2 2.94v-y 15.16klm 20.26rs 3.19n 31.14nop Vidoj 1 3 4.57s-x 15.83h-k 23.93pqr 2.67rs 21.18pqr Vidoj 1 4 6.59p-t 16g-k 34.54kl 1.98wx 16.43rst Vidoj 1 5 7.65o-r 16.33e-i 36.05ijk 1.42z 9.13vw NB4 1-10.16v 9.5x 4.36d 56.71hij NB4 1 1 2.73wxy 11.5tu 12.2uvw 4.06ef 40.25lmn NB4 1 2 4.64s-x 12.83rs 15.2tu 3.21n 43.2klm NB4 1 3 8.88nop 14.5mno 19.91rst 2.86pqr 23.09pq NB4 1 4 14.01g-j 15.66h-l 22.36qr 2.52rst 17.74rs NB4 1 5 17.18cde 15.83h-k 26.88nop 2.28u 3.51xy PH2 1-11.5tu 12.84uvw 4.95 33.99no PH2 1 1 4.23t-x 11.83t 14.76tuv 4.69b 35.82n PH2 1 2 6.42p-u 13.16qr 19.35rst 4.47cd 25.52p PH2 1 3 12.81h-k 15.16klm 23.26pqr 4.06ef 21.57pqr PH2 1 4 16.06d-g 15.83h-k 27.54no 3.69hi 11.53u PH2 1 5 16.65c-f 16.16f-j 30.5mn 3.27mn 2.68xyz Isfhn 1-13.5pqr 17.97st 4.56c 98.21b Isfhn 1 1 3.78v-y 13.83opq 20.03rs 4.14e 73.02ef Isfhn 1 2 6.38q-u 14.5mno 24.94pq 3.69hi 58.41ghi Isfhn 1 3 9.91l-o 15.5i-l 33.41klm 3.3lmn 32.44no Isfhn 1 4 12.84hij 15.83h-k 33.47klm 2.89pq 11.64u Isfhn 1 5 18.77bc 16.33e-i 45.27fgh 2.46stu 5.37x Vidoj 2-15.66h-l 20.71rs 3.76gh 57.88g-j Vidoj 2 1 3.12v-y 15.66h-l 22.61qr 3.33lm 61.82g Vidoj 2 2 4.55s-x 15.66h-l 24.37pq 2.98op 51.19jk Vidoj 2 3 6.51p-u 15.5i-l 32.25lm 2.52rst 47.05k Vidoj 2 4 8.28n-q 15.83h-k 41.3f-i 2.16uv 32.43no Vidoj 2 5 11.79j-m 16g-k 50.69e 1.72x 19.49qr NB4 2-10.83uv 11.25vw 4.3de 69.52f NB4 2 1 2.68wxy 12.16st 16.27stu 3.7ghi 60.67gh NB4 2 2 4.94s-x 13.83opq 21.18qrs 3.19n 54.73ij NB4 2 3 12.36i-l 14.5mno 21.78qrs 2.89pq 46.49kl NB4 2 4 14.05g-j 15.16klm 23.54pqr 2.71r 29.24op NB4 2 5 19.005bc 16.16f-j 31.75lmn 2.53rst 10.98uv

72 M. Ttri, A.Mousvi Continued Tble 3 Cultivr Hrvesting time PH2 2 Durtion (month) Weight loss (%) TSS (%) TSS/TA Firmness (kg/cm 2 ) Totl phenol (mg/100 gfw) - 12.83rs 14.88tuv 4.87 46.76kl PH2 2 1 4.51t-x 14.16nop 19.08rst 4.47cd 42.5lm PH2 2 2 10.33k-n 15.5i-l 22.83qr 3.94fg 30.79nop PH2 2 3 14.12g-j 15.5i-l 23.5pqr 3.64j 24.11p PH2 2 4 17.01cde 15.83h-k 28.22n 3.33lm 15.73rst PH2 2 5 19.12bc 16.33e-i 36.66ijk 2.98op 14.62rst Isfhn 2-13.16qr 21.53qrs 4.51c 103.32 Isfhn 2 1 4.06u-x 13.5pqr 24.75pq 4.09ef 80.61d Isfhn 2 2 6.64p-t 15.16klm 28.72n 3.55k 73.01ef Isfhn 2 3 11.94j-m 16.16f-j 37.66ij 2.88pq 59.37gh Isfhn 2 4 15.64efg 16.83d-g 37.83ij 2.35tu 40.59lmn Isfhn 2 5 18.09bcd 10.83uv 33.19klm 2.11uvw 12.69t Vidoj 3-14.5mno 23.09pqr 3.94fg 59.6gh Vidoj 3 1 2.49xy 14.5mno 26.38nop 3.4l 63.07g Vidoj 3 2 3.5v-y 15.16klm 35.33jk 2.91opq 52.16j Vidoj 3 3 7.66o-r 15.83h-k 38.69i 2.44stu 47.29kl Vidoj 3 4 10.2lmn 16.33e-i 64.44c 2.05vw 33.27no Vidoj 3 5 12.8h-k 16.33e-i 67.22b 1.54y 20.82qr NB4 3-11.83t 13.68uv 3.72ghi 84.36cd NB4 3 1 5.02s-w 12.83rs 17.26st 3.1o 69.25f NB4 3 2 7.01p-s 13.83opq 21.53qrs 2.8qr 62g NB4 3 3 11.77j-m 14.83lmn 24.66pq 2.55rs 45.99kl NB4 3 4 15.06e-h 15.83h-k 33.77klm 2.34tu 32.45no NB4 3 5 20.2b 16.5e-h 41.25f-i 2.1vw 21.81pqr PH2 3-15.83h-k 20.77rs 4.57c 47k PH2 3 1 5.36r-v 16.16f-j 22.76qr 4.39d 45.97kl PH2 3 2 9.63mno 16.83d-g 25.43op 4.005efg 32.24no PH2 3 3 14.49f-i 17c-f 28.37n 3.73ghi 25.76p PH2 3 4 18.22bcd 17.83bc 38.74i 3.34lm 19.98qr PH2 3 5 20.54b 17.5bcd 48.19f 2.88pq 15.54rst Isfhn 3-16.5e-h 30.22mn 3.92fgh 101.64b Isfhn 3 1 3.56v-y 16.83d-g 39.16hi 3.72ghi 85.79c Isfhn 3 2 4.5t-x 17.16cde 46.19fg 3.39l 74.17e Isfhn 3 3 11.67j-m 17.5bcd 50.83e 2.89pq 57.63g-j Isfhn 3 4 18.68bc 18.16b 55.55d 2.47r-u 44.22klm Isfhn 3 5 21.71 18.83 73.33 2.1vw 36.12n Mens in ech column hve significnt difference t the 5% level of Tukey test

TA (%) Effect of hrvesting time on some trits of quince 73 Generl results All the studied fctors cultivr, yer of cultivtion, hrvesting term, nd length significntly influenced weight loss, TSS, TA concentrtion, nd tste index (Tble 2). Firmness, totl phenols, browning, TA concentrtion, nd decy % were not influenced by the yer of the experiment. None of the studied fctors influenced pectin concentrtion. Yer of the experiment nd cultivr did not cuse browning of fruits. A significnt correltion in weight loss ws found for the hrvesting term storge time, storge time cultivr, nd yer of growing storge time hrvesting term. Similrly, significnt correltion for TSS nd totl phenols concentrtions, tste index, nd firmness ws recorded for hrvesting term cultivr, hrvesting term storge time, storge time cultivr, nd storge time hrvesting term cultivr (Tble 2). Weight loss In ll cultivrs nd terms of hrvest, weight loss grdully incresed with time (Tble 3). The lest loss ws recorded in Vidoj. Between the remining genotypes losses were similr. The weight loss incresed lso with term of hrvest. During the first term, fter five months, loss of Vidoj ws 7.7%, wheres fruits hrvested in the third term lost 12.8% of weight. The sme vlues in Isfhn were 18.8% nd 21.7% respectively. TSS, TA, nd pectin concentrtion The lowest TSS concentrtion ws recorded in NB4 genotype (10.2 16.5%) nd the highest in Vidoj (14.5 16.3%) (Tble 3). TSS concentrtion incresed slightly with time, but much less with hrvest term. TA concentrtion decresed grdully with the time (Fig. 1). The highest concentrtion of TA ws recorded in NB4 nd PH2 genotypes nd it ws typicl in ech length, but decresed with term of hrvest being the lowest t the third term (Fig. 3). The vlues of tste index resulted from bove proportions were higher in Vidoj nd Isfhn thn in NB4 nd PH2 (Tble 3). They incresed with time more in Vidoj nd Isfhn thn NB4 nd PH2. Pectin concentrtion ws highest t the beginning nd grdully decresed with time up to 4 5 (Fig. 2). At this time, there were significnt differences between genotypes, so in PH2 pectin concentrtion ws the highest, followed by Vidoj nd the lowest ws in Isfhn. 1,2 1 0,8 0,6 0,4 de b fg ef bc cd ghi fgh de ef ij Vidoj NB4 PH2 Isfhn ef ef fgh ij hi ij kl klm k lm jk m 0,2 0 At hrvesting time First month Second month Third month Fourth month Fifth month Storge time Fig. 1. Effects of cultivr nd storge time on TA percentge

Decy (%) TA (%) Pectin (g/100g) 74 M. Ttri, A.Mousvi 0,4 0,35 0,3 0,25 0,2 0,15 0,1 0,05 0 Vidoj NB4 PH2 Isfhn b bc bc bc bc bc bc bc bc bc bc bc bc bc bc bc bc bc bc bc bc c c At hrvesting time First month Second month Third month Fourth month Fifth month Storge time Fig. 2. Effects of cultivr nd storge time on pectin content 0,9 0,8 0,7 0,6 0,5 0,4 0,3 0,2 0,1 0 1st hrvest 2nd hrvest 3th hrvest bcd b b bc cd de e e g f g Vidoj NB4 PH2 Isfhn Genotypes nd cultivrs % 8 7 6 5 4 3 2 1 0 c Decy (%) Browning (%) Second month b c Third month Storge time b Fourth month Fifth month Fig. 3. Effects of cultivr nd hrvesting time on TA percentge Fig. 4. Effects time on decy nd browning percentge % 3 2,5 2 1,5 1 0,5 0 Decy (%) Browning (%) b c b b 1st 2nd 3th 3 2,5 2 1,5 1 0,5 0 b b b Vidoj NB4 PH2 Isfhn Hrvesting time Genotypes nd cultivrs Fig. 5. Effect of hrvesting time on decy nd browning percentge Fig. 6. Effect of cultivr on decy percentge

Effect of hrvesting time on some trits of quince 75 Totl phenols, decy, nd browning There were big differences between genotypes in the totl phenols concentrtion. The 2 higher phenols concentrtion thn in Vidoj nd 3 higher thn in PH2 ws recorded in Isfhn. The concentrtion incresed with term of hrvest nd decresed with time (Tble 3). The decy of fruit depended mostly on storge time nd to lesser extent on cultivr nd yer of growing (Tble 2). It ws 2.5 higher in the second nd third terms of hrvest nd five nd seven times higher fter four nd five months. Moreover, decyed ws only 0.5% of Vidoj but 2.5 3% of the other genotypes (Figs. 5 & 6). Higher browning ws recorded in the second nd third hrvest terms nd fter four nd five months, but no more thn 1.5% of the fruit ws ffected. DISCUSSION Wter loss during storge resulting in weight reduction hd negtive effect on fruit ppernce (Psquriello et l. 2013) nd it correlted with storge length (Nikkhh & Gnji Moghdm 2006). Decreses of weight loss in quince cv. Esme fter six months were 9.0%, 10.5%, nd 11.5% t first, second, nd third hrvest terms, respectively (Kuzucu & Sklds 2008). This trit differs with cultivrs. According to Burdon nd Clrk (2001), weight loss of kivi fruit depends on storge conditions, minerl elements, nd surfce-to-volume rtio of fruits. Fruits hrvested t proper ripeness hd less weight loss compred to fruit hrvested too erly or too lte (Elgr et l. 1999). In this reserch, Isfhn, PH2 nd NB4 in the third hrvest term fter five months hd the highest weight loss. The lowest loss of weight ws observed in the first hrvesting term fter one month in Vidoj. The soluble sugr (sucrose, fructose, nd glucose) contents resulting from the hydrolysis of strch during ripening re determined by evlution of TSS concentrtion (Etienne et l. 2013). Khoush Ghlb et l. (2008) showed tht Asin per t hrvesting hd lrge mounts of sucrose tht ws converted into simple sugrs during prolonged storge, which leds to increse of TSS. These metbolic processes coincide with n increse or decrese other compounds, such s cids, soluble pectins, nd phenolics (Amodio et l. 2007). In current reserch, TSS vlues differ mong genotypes. Gorji et l. (2010) reported tht the verge vlue of the TSS differed between pple cultivrs from 8.75% to 11.1%, which is bsed on both genetic chrcteristics nd environmentl conditions during growth. Our results showed tht differences mong cultivrs nd genotypes cn be cused by different origins of these plnts. Moshrrf nd Ghsemi (2004) reported tht TSS in the lte hrvested fruits of Isfhn quince ws 16.2% nd 14.75% fter five months nd t the beginning, respectively, which ws less thn tht reported in this study. The reson for these differences cn be relted to wter deficits leding to n increse in cell sp concentrtion. The highest vlue of tste index ws recorded in Isfhn nd Vidoj in the third hrvest term nd fter five months. Vlues of this trit incresed with prolonged storge. Similr informtion ws reported for Kiwi fruit cv. Hivrd (Ashournezhd et l. 2013). In the study of Eshghi et l. (2011) on pples, the proportion TSS/TA ws similr to those in Isfhn nd Vidoj. In this reserch, the most nd the lest fruit firmness hd PH2 nd Vidoj, respectively. Generlly, lte hrvest nd longer storge reduced fruit firmness, which ws determined, for exmple, in per fruit cv. Yli (Chen et l. 2006). In quince fruits cv. Esme, firmness in the third hrvest term quickly reduced nd fter six months reched 3 kg cm -2. The highest fruit firmness, 12.5 kg cm -2, ws observed t first hrvest term (Kuzucu & Sklds 2008). Fruit firmness depends on the structure nd composition of the cell wlls (Vlero & Serrno 2010). Progress in ripening, mturtion, nd senescence of fruit leds to dissolving of middle lmell, loss of integrity of the cell wll, nd loss of firmness. In this cse, the fruit sensitivity to posthrvest disorders depends on the mturity stge of the fruit t hrvest time (Rese & Drke 2000). On the other hnd, polyscchride property of sucrose cuse fruit firmness. During cold storge of climcteric fruits ripening continues, during which time enzymes in the cell wll convert polyscchrides

76 M. Ttri, A.Mousvi nd sucrose into simple sugrs. The firmness nd mount of sucrose re reduced with fruit ripening (Hlinsk & Frenkel 1991). The fruits of the evluted genotypes here hd different levels of firmness. The effect of hrvesting term on pple firmness fter cold storge hs lso been reported by Konopck nd Płochrski (2002). In our experiment, the concentrtion of totl phenols depended on genotype, hrvest term, nd length, which ws in ccordnce with other reports on pricots nd kiwi fruits (Ashournezhd et l. 2013; Ardekni et l. 2013). After fruit hrvesting, phenol content is reduced but tht decrese is modified by the hrvest term nd storge conditions (Klt 2005). As mentioned in this pper, the TA concentrtion t hrvesting time depended on genotype. Generlly, TA decresed with prolongtion of hrvesting term nd the storge period (Gorji et l. 2010; Moshrrf & Ghsemi 2004). There is lrge mount of orgnic cids in the fruits t the beginning of fruit growth nd development; therefore, the fruits hve high cidity before ripening, but in the process of fruit ripening, orgnic cids decompose or convert to other orgnic cids or sugrs nd incresing fruit sweetness (Hudin & Stmpr 2000). Pectin content in quince fruit in our experiment hd mximum vlue t hrvesting time, which then ws reduced during storge, but concentrtion differs between genotypes. Moshrrf nd Ghsemi (2004) observed decrese in pectin content by 50% with lengthy storge. In report by this uthor, the vlues were higher thn those observed in the present study, which could be the result of differences in growing conditions. In the study on pple cv. Idred, the totl pectin content did not differ t vrious hrvesting dtes, but little chnge occurred during five months. The pectin content decresed in Idred pple during storge to bout 10.12%, which ws much less thn in other cultivrs, Jonic, Jongold, Mutsu, Golden Delicious, nd Kovelit (Kovács & Merész 2004). In the current study, the rnge of decrese in pectin content during storge of quince genotypes ws 9 16%. Our results showed tht storge period nd decy were correlted. Studying of quince geno-types in different regions of Irn, Abdollhi (2012) hs shown tht fruits tht grow in more humid res hve more symptoms of decy nd fruit deformities thn fruits produced in more rid res. It hs been reported tht prolonged storge nd tempertures lower thn 1 ± 2 C increse surfce browning nd produce decline product qulity (Ayfer et l. 1983). In this study, surfce browning ws influenced by the durtion, so tht in the fifth month, it reched 1.7%. Unlike the findings of this reserch, in the study of quince collection crried by Abdollhi (2012), surfce browning ws observed lredy in some fruits fter two months of storge nd few months lter, browning ws observed in more thn 70% of the fruits. The dely in hrvesting time led to increse in decy nd surfce browning. Khoush Ghlb et l. (2008) reported tht incresing concentrtion of sugrs nd orgnic cids delyed fruit browning. Surfce browning in the second hrvest of quince cv. Esme ws more intensive thn in the erlier hrvest nd reched 70% (Kuzucu & Sklds 2008). In this study, browning percentge ws much lower thn bove. It is possible tht higher levels of TSS in the present study led to reduction in browning. Although it is believed tht decy percentge is influenced by the genotype (Abdollhi 2012), our study didn t confirm this. Presumbly, conditions of growing trees nd storge procedure my be the reson. Amiot et l. (1992) suggested tht it depends on the mount of phenolic compounds in fruits. More TSS, TSS/TA, nd less weight loss were observed in the second yer of cultivtion. Due to the nnul decrese in rinfll nd less irrigtion wter in the second yer, the content of fruit juice ws higher in the first yer nd weight nd wter loss becomes more visible. Less fruit juice in the second yer incresed concentrtion of cell sp nd fruit sweetness nd firmness compred to the first yer. According to the results, the first hrvest term for Vidoj (bout 185 dys fter full bloom) is the most optiml for both desirble totl soluble solids nd for fresh consumption. For other genotypes, the third hrvest term ws more fvorble thn others (193 dys fter full bloom). Flowering time my chnge ech yer depending on environmentl conditions, especilly temperture, but the fruit development period (number of dys from full bloom to

Effect of hrvesting time on some trits of quince 77 mturity) is lmost unchnged with the cultivr. One of the min differences mong cultivrs is their fruit growing period (Mounzer et l. 2008). Other reserchers hve used the number of dys from full bloom to hrvest time for determintion of pproprite hrvesting term for different cultivrs of quince. For exmple, Nikkhh nd Gnji Moghdm (2006) reported tht the most pproprite hrvesting time for quince cv. Gorton ws 191 dys fter full bloom. Moshrrf nd Ghsemi (2004) lso reported tht the best hrvesting time for Isfhn cultivr ws 180 dys fter flowering nd the most fvorble storge period for this cultivr ws five months fter storge. Despite of cultivr, with prolonged storge higher TSS/TA vlue ws recorded, but in the lst month, the fruits of ll cultivrs were soft nd hd n undesirble tste. So, storge of these genotypes for more thn four months is not recommended. After this time, ntioxidnt properties nd totl phenolics content will reduce s well s surfce browning nd decy will increse. CONCLUSIONS The best hrvesting time for Vidoj ws 185 dys nd in the Isfhn nd NB4 nd PH2 genotypes ws 193 dys fter full bloom. Fruit storge in t 0 ± 1 o C nd 90 ± 5% reltive humidity for four months is dvisble for these genotypes. REFERENCES Abdollhi H. 2012. Evlution of productive nd vegettive trits comptibility of new cultivrs nd genotypes of quince. Finl Report of Reserch Project. Seed nd Plnt Improvement Institute, Krj, Irn, 165 p. [in Persin with English bstrct] Amiot M.J., Tcchini M., Aubert S., Nicols J. 1992. Phenolic composition nd browning susceptibility of vrious pple cultivrs t mturity. Journl of Food Science 57(4): 958 962. DOI: 10.1111/j.1365-2621.1992.tb14333.x. Amodio M.L., Colelli G., Hsey J.K., Kder A.A. 2007. A comprtive study of composition nd posthrvest performnce of orgniclly nd conventionlly grown kiwifruits. Journl of the Science of Food nd Agriculture 87: 1228 1236. DOI: 10.1002/jsf.2820. Angelov T. 1975. Studies on fruit respirtion in some quince cultivrs with reference to determining the optiml hrvesting dte. Grdinrsk i Lozrsk Nuk 12: 11 18. Ardekni E., Dvri Nezhd G.H., Azizi M. 2013. Effect of folir ppliction of slicylic cid before hrvest in shelf life, qulity in post-hrvest nd ntioxidnt ctivity in pricot cv. Nouri. Journl of Horticulturl Science 26: 448 459. [in Persin with English bstrct] Ashournezhd M., Ghsemnezhd M., Aghjnzdeh S., Ftthi Moghdm J., Bkhshi D. 2013. Evlution life nd post-hrvest qulity of kiwifruit cv Hywrd fruits produced in conventionl nd orgnic griculturl systems. Journl of Agriculturl Science nd Sustinble Production 22: 1 12. [in Persin with English bstrct] Awd M.A., De Jger A. 2000. Flvonoid nd chlorogenic cid concentrtions in skin of Jongold nd Elstr pples during nd fter regulr nd ultrlow oxygen storge. Posthrvest Biology nd Technology 20: 15 24. DOI: 10.1016/S0925-5214(00)00116-2. Ayfer M., Koksl A., Celik M., Kynk L., Turk R. 1983. Reserches on the cold storge conditions of the quince. Turkiye de Bhce Urunlerinin Depolnmsı, Pzr Hzirlnmsı ve Tsınmsı Simpozyumu. Tubitk, pp. 48 57. Brown B.I. 1986. Temperture mngement nd chilling injury of tropicl nd subtropicl fruit. Act Horticulture 175: 339 342. DOI: 10.17660/Act- Hortic.1986.175.50. Burdon J., Clrk C. 2001. Effect of post-hrvest wter loss on Hywrd kiwifruit wter sttus. Posthrvest Biology nd Technology 22: 215 225. DOI: 10.1016/s0925-5214(01)00095-3. Chen J.L., Yn S., Feng Z., Xio L., Hu X.S. 2006. Chnges in the voltile compounds nd chemicl nd physicl properties of Yli per (Pyrus bertschneideri Rehd) during storge. Food Chemistry 97: 248 255. DOI: 10.1016/j.foodchem.2005.03.044. Elgr H.J., Wtkins C.B., Llu N. 1999. Hrvest dte nd crop lod effects on crbon dioxide-relted storge injury of Breburn pple. HortScience 34(2): 305 309. Eshghi M., Hjnjri H., Klntri S., Dmyr S., Rsuli V. 2011. Chnges in physicl nd biochemicl trits in ntive summer-ripening pple cultivrs during cold storge. Journl of Agriculturl Engineering Reserch 12: 59 70. [in Persin with English bstrct]

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