Scanning Electron Microscopy (SEM) Study of the Effect of Drying on Quince Fruit (Cydonia oblonga)

BROWN, V.; SORRIVAS, V.; LOZANO J. E.; CASERES, A.

RIO DE JANEIRO

Conferencia; 17º INTERNATIONAL MICROSCOPY CONGRES; 2010

SBMM

Quince is the fruit of a deciduous tree of Rosaceae family, Cydonia oblonga Miller. Most varieties of quince are too hard, astringent and sour to eat raw. They are used to make jam, marmalade and jelly. Moreover, quince is a good source of pectin [1]. The process of extracting fruit pectin includes the drying of fruit pomace to prevent enzymatic destruction. Papers on the structure of citrus and apples and the quality of pectin extracted from this fruits are accessible [2][3]. However, works showing the structure and modifications of quince fruit and pomace during drying are unavailable. The objective of this work was to study the structure of processed quince as compared with raw fruit using Scanning electron microscopy (SEM).