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

Nawazish Ali; Yawar Abbas; Attarad Ali; Muhammad Shahnawaz; Naveed Hussain; Altaf Hussain

doi:doi:10.11648/j.ijnfs.20150406.11

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

Nawazish Ali, Yawar Abbas, Attarad Ali, Muhammad Shahnawaz, Naveed Hussain, Altaf Hussain

Published in International Journal of Nutrition and Food Sciences (Volume 4, Issue 6)

Received: 7 September 2015 Accepted: 21 September 2015 Published: 9 October 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.

Published in	International Journal of Nutrition and Food Sciences (Volume 4, Issue 6)
DOI	10.11648/j.ijnfs.20150406.11
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), 2015. Published by Science Publishing Group

Keywords

Physio Chemical, Quince Fruit, Percentage, Nutrients, Evaluation

References

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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.
[16]	Rop, O., Balik, J., Řezniček, V., Jurikova, T., Škardova, P., Salaš, P., Sochor, J., Mlček, J. & Kramařova, D. (2011): Chemical characteristics of fruits of some selected quince (Cydonia oblonga Mill.) cultivars. Czech J. Food Sci., 29: 65–73.
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APA Style

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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ACS 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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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://article.sciencepublishinggroup.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

Nawazish Ali

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

Department of Earth and Environmental Sciences, Bahria University, Islamabad, Pakistan
Attarad Ali

Department of Biotechnology, Quaid - i - Azam University, Islamabad, Pakistan
Muhammad Shahnawaz

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

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

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

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APA Style

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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ACS 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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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

Copy | Download

@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://article.sciencepublishinggroup.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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