The effect of harvesting time on prolonging the storage time of Isfahan Quince

In this study the effects of four quince harvesting times (each 10 days a harvesting was done), in 2 years on fruit quality during cold storage for 5 months at DoC and 85% Relative Humidity were investigated. Fruits were picked from a homogeneous orchard in Flavargan region, Esfahan. Every month, pH, sugar content, acidity, TSS, tissue firmness, sensorial quality and marketability of fruits were determined. Variance analysis shows that the effect of year on TSS, sugar content, and pectin was siginificant (a,=l%) as well as on tissue firmness (a=5%). Harvesting time effect was only significanrt on sugar content while storage time showed a significant effect on TSS, Sugar content and acidity of fruits. Year and harvesting time interaction effect on sugar content and TSS was significant (a=l %). Year and storage time interaction effect on pH, pectin and tissue firmness was significant while no significant effect on measured parameter was observed for harvesting time and storage time interaction. Simultaneous effect of year, Storage time and harvesting time on pH, pectin and tissue firmness was, significant (o 1 %). Harvesting time and storage time were significantly effective (a,=1%) on fruit colour. Meanwhile average analysis by Duncan test showed that different harvesting time had no signifcant effect on measured parameters except on fruit sugar content. Acidty pH., and TSS values were changing significantly durig storage. A significant difference of colour was observed due to harvesting time and storage time. Fruit colour and sugar content of 4th and 5th month of storage were maximum. Pectin content, acidity and tissue firmness showed the maximum level at the first harvesting time while pH was maximum at 2nd harvesting time. As the result of research, it was concluded that 4th harvesting time (181 days after flowering period) and 5 months of cold storage are the optimum canditions to keep the quality quince.