Effect of Various Drying Methods on Physicochemical and Bioactive Properties of Quince Fruit (Cydonia oblonga Mill.)

The quince (Cydonia oblonga Mill.), due to its valuable bioactive properties and high health-promoting potential, is becoming more popular for the prevention of many free radical diseases. Due hardness flesh bitterness astringency, quinces are rarely eaten in form fresh fruit, much often various preserves, or dried additives, e.g., tea. Heat treatment (including drying) affects not only content compounds, but also antioxidant activity organoleptic characteristics. Therefore, this study examined physicochemical dry matter, soluble solids (°Brix), water (aw), pH, total acidity color changes (in L*a*b* space)), by methods, i.e., freeze-drying convection at 50 °C 70 °C. In addition, effect drying conditions on selected tannins, carotenoids, flavonoids, phenolic acids polyphenols, was assessed, as well under different conditions. Based research, it can be concluded that applied processes dehydration significantly changed both biologically active ingredients properties, while fruit provide nutritionally show potential. Considering great taste qualities common quince, introducing daily diet, whether a traditional (dried preserves) dietary supplements, an important element civilization