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Quince fruit Kashmir

Quince fruit 

Urdu name :  بہی دانہ BahiDana
Hindi name :  श्रीफल  Shreephal
Arabic name : سفرجل
Kashmiri name: Bumm-Tsoonth
English name : Quince
Other names: Cydonian AppleElephant ApplePineapple Quince
Synonyms: Cydonia vulgarisPyrus cydonia
Family: Rosaceae (Rose Family)

The quince pulp has the following characteristics: pH (3.43), total soluble solids (14.22°Brix), acidity (1.25%), carbohydrate (13.38 g/100 g), reducing sugar (5.15 g/100 g), non-reducing sugar (4.61 g/100 g), moisture (84.27 g/100 g), ash (0.62 g/100 g), fat (0.24 g/100 g), protein (0.49 g/100 g), fiber (1.65 g/100 g) ...

Parts used: Fruit, seeds.
Useful components: Proteins, carbohydrate, calcium, phosphorous, potassium, water, iron, sodium and vitamins A, B1, B2 and C.

Quince, (Cydonia oblonga), a small  tree or shrub of the rose family (Rosaceae), grown for its edible fruit. Quince is the only member of the genus Cydonia and is native to Iran, KashmirTurkey, and possibly Greece and the Crimean Peninsula. The fruit has a strong aroma and is astringent in the raw state but makes an excellent preserve and is often used to give flavour and sharpness to stewed or baked apples. The flesh takes on a pink colour when cooked, giving an attractive colour to jellies and conserves.

The fruit contains tannins including catechin and epicatechin and has a very high concentration of vitamin C. Quince is also a good source of calciumironpotassiummagnesium and copper. With a very low calorie density, quince can be enjoyed as part of a healthy eating plan.

Availability of Quince fruit, Quince Seed, Quince Jam & Quince Jelly 

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Mail to : Jammu and Kashmir Medicinal Plants Introduction Centre
POB 667 GPO Srinagar SGR JK 190001
Ph: 01933-223705 (BSNL)