Some Physicochemical Properties and Antioxidant Activity of Quince (Cydonia oblonga Miller) Fruit and Quince Jam Stored in Different Packaging and at Different Temperatures

In this study, some physical and chemical properties, total phenolic contents and antioxidant activities of quince fruit and quince jam were searched. the total dry matter, soluble solid, ash and protein content of the fruit were 17,11%, 14%, 0,42% and 0,77% total sugar was 9,52%, total sugar ve sucrose levels were determined as 9,52% and 1,29%. in addition, the fruit contained 11,81 mg/100 g of vitamin c, the total phenolic content was found to be 15,69 μg gae/mg. the β- carotene bleaching method was used to determine the antioxidant activity at 20%. jam samples in glass jars and plastic case had been stored at 4±2 °c and 20±2 °c for 6 months were analyzed at 0 (start), 3rd and 6th mounths. storage temperature was found to be statistically significant (p<0,01) on dry matter, water soluble dry matter, titratable acidity and l value. it was determined that the packaging type was very significant(p<0,01) on water soluble dry matter, ash, protein, total sugar, reducing sugar and sucrose amount and it was found to be significantly (p<0,05) on total dry matter amount. when the samples are evaluated in terms of storage period; dry matter, water soluble dry matter, ph, titratable acidity, invert sugar levels, a and b values were found to be statistically significant (p<0,01).