Development of syrup from Japanese quince (Chaenomeles japonica)

Petya Ivanova, Teodora Mihova

Abstract: Japanese quince (Chaenomeles japonica) fruit genotypes was used to develop a product of syrup. On the basis of biochemical performances and comparative analysis of the results obtained, the most suitable genome for the development of syrup product was chosen. The fruits were raised and provided by the Institute of Mountain Livestock and Agriculture, Troyan. Biochemical analyzes were carried out in the chemical laboratory of IPJZ – Troyan and the product development was at the Institute of Food Preservation and Qualityf – Plovdiv. It was found that the most suitable form of the fresh fruit genotype was 3p8h with a content of dry watersoluble matter of 11.5%, total sugars - 4.85%, total acidity - 2.51%, ascorbic acid - 88.0 mg %, tanning substances - 0.81% and pectin substances - 0.89%. The developed product syrup is obtained by thickening of fruit juice to a dry sugar content of 65%, with the addition of sugar. The resulting product is hot filled in consumer packages, hermetically sealed. The product is ready for consumption after dilution with drinking water in a 1: 2 ratio.

Keywords: Chaenomeles japonica; genotype; new product; quality; syrup

Date published: 2019-08-21