Identification

1

• Identification Cultivation

2
Chapter 20

• The Quince
• Cydonia oblonga

3
History

• Greeks and Romans regarded it as a health food
• Grows in warmer areas of North America
• Small pear shaped, flesh is firm, skin with
  slight fuzz
• Unusual flavor and scent
• Do not refrigerate or place near other fruits

4
culture

• Tree not over 15 feet tall
• Twisted habit of growth
• Bloom late in season, after apples
• Budded or grafted onto quince seedlings or
  Angus-Quince rootstocks
• Also cuttings and layering

5
Quince

• Grow like pears
• Zones 6-8
• Slow growing trees
• Requires little pruning
• Self-fruitful one tree is sufficient

6
harvesting

• Ripen so late north gardens hardly get fruit
• Stay on tree until ripen
• Deep yellow when ripen with strong odor
• Easily snapped off when ripe
• Usually ripe in mid-October through November
• Bruise easily, keep cool

7
preparation

• Hardly eaten raw
• Jellies, preserves, marmalades or a sauce similar
  to applesauce
• Canned or spiced
• Can be combined in other jellies because high
  pectin level in quince

8
Diseases/insects

• Fire blight
• Leaf spot
• Codling moth
• San Jose scale

9
cultivars

• Orange
• Pineapple
• Champion
• Jumbo
• Smyrna
• Van Deman

10
Flowering Quince

• Chaenomeles japonica
• Used for ornamentals or hedges
• 6 feet tall
• Flowers are white to bright red
• Small fruit, ripens poorly, inferior quality
• Hardy to Zone 3

11
conclusion

• Not at all popular, they are distinct with their
  fragrance and taste