Conseils pour Maintenir la Qualité Post-Récolte

Indices de Maturité

Indices de Maturité

Change of skin color from green to yellow is the primary maturity index. Quinces should be picked when full-yellow and firm.

Indices de Qualité
  • Size, color, freedom from defects and decay
  • Quinces must be handled carefully as they bruise easily
  • Quinces are not eaten fresh because of their astringency (due to high tannin content)
Température et Humidité Relative Optimales

0°C (32°F); Highest freezing point = -2°C (28.4°F). Storage potential = 2-3 months

Taux de Respiration

Climacteric respiratory pattern.

Temperature 0°C (32°F) 10°C (50°F) 20°C (68°F)
ml CO2/kg·hr 2.3-5.2 10.2-14.1 21.2-39.0

To calculate heat production multiply ml CO2/kg·hr by 440 to get Btu/ton/day or by 122 to get kcal/metric ton/day.

Réponses à l'Éthylène

Ethylene (100ppm) treatment for 2 days at 18-21°C (65-70°F) and 90-95% relative humidity can be used after removal from cold storage to stimulate more uniform and faster ripening of quinces before processing.

Humidité Relative Optimale


Taux de Production d'Éthylène
Temperature 0°C (32°F) 10°C (50°F) 20°C (68°F)
µl C2H2kg·hr 2.3-6.1 6.9-7.4 11.0-31.9
Désordres Physiologiques et Physiques

No published information.


Blue mold. Caused by Penicillium expansum, is the most common postharvest disease of quinces. Control strategies include careful handling to minimize wounding, prompt cooling to 0°C (32°F), and maintenance of optimum temperature and relative humidity during storage.