The quince pulp has the following characteristics: pH (3.43), total soluble solids
(14.22°Brix), acidity (1.25%), carbohydrate (13.38 g/100 g), reducing sugar
(5.15 g/100 g), non-reducing sugar (4.61 g/100 g), moisture (84.27 g/100 g),
ash (0.62 g/100 g), fat (0.24 g/100 g), protein (0.49 g/100 g), fiber (1.65 g/100 g) ...
Parts used: Fruit, seeds.
Useful components: Proteins, carbohydrate, calcium, phosphorous, potassium,
water, iron, sodium and vitamins A, B1, B2 and C.
astringent in the raw state but makes an excellent preserve and is often used to give flavour and sharpness to stewed or baked apples. The flesh takes on a pink colour when cooked, giving an attractive colour to jellies and conserves.
The fruit contains tannins including catechin and epicatechin and has a very high concentration
of vitamin C. Quince is also a good source of calcium, iron, potassium, magnesium and
copper. With a very low calorie density, quince can be enjoyed as part of a healthy eating plan.
Availability of Quince fruit, Quince Seed, Quince Jam & Quince Jelly
Mail to : Jammu and Kashmir Medicinal Plants Introduction CentrePOB 667 GPO Srinagar SGR JK 190001
Ph: 01933-223705