Quince
(cydonia oblonga, chaenomeless spp.)
History
The quince tree has been cultivated since ancient times and was highly valued in the Greek and Roman civilizations. Used both for its aromatic fruits and its medicinal properties, it occupied an important place in medieval gardens and orchards. Traditionally, the fruit – the quince – was valued for its high pectin content, which is essential for making jams and jellies.
Origins
Originally from Asia Minor or the Near East, the quince tree then spread to the Mediterranean basin. Its introduction to Europe dates back several millennia, and it has adapted to temperate climates, which allows it to be grown today in many European orchards.
Orchard Management
- In an orchard, the quince tree should be planted in a location with full sun to promote the ripening of its fruit.
• Soil: Choose deep, organic–rich, well–drained soil.
• Spacing: A spacing of 5 to 7 meters between trees allows for good air circulation and facilitates maintenance work and harvesting.
• Irrigation: Although it tolerates some drought, moderate watering during dry periods improves the quality of the fruit.
Physiology
- The quince tree is a deciduous fruit tree that can reach about 5 to 8 meters in height.
• Foliage: Its broad, greyish-green leaves provide beautiful shade and take on beautiful autumn hues.
• Flowering: In spring, the quince tree produces small white to pinkish flowers, often very fragrant, which attract pollinating insects.
• Growth: Its growth is generally moderate, with the tree developing slowly but steadily.
Tree Management
- For good productivity, the quince tree must be properly managed:
• Training pruning: From the first years, form an open framework (often in the shape of a vase or goblet) to ensure good ventilation.
• Maintenance pruning: In winter, remove dead wood and cluttered branches to stimulate the growth of fruiting branches.
• Pollination: Quince is generally self-fertile, but the presence of other trees can sometimes improve yield.
Fruit Quality
- The fruits of the quince tree, called quinces, are distinguished by:
• Appearance: Generally ovoid in shape and golden yellow in colour when ripe.
• Texture and taste: Hard and astringent when raw, they turn into a soft, aromatic flesh when cooked. Their tangy and fragrant flavour makes them an ingredient of choice for jams, jellies and other culinary preparations.
• Nutritional value: Rich in fiber, vitamin C and antioxidants, they also provide a natural supply of pectin.
Plant Protection
- The quince tree is rather resistant, but a few precautions are recommended:
• Monitoring: Check the tree regularly for symptoms of fungal diseases (such as downy mildew or powdery mildew) and watch for pests (aphids, mealybugs).
• Hygiene: Remove dead leaves and damaged fruit to limit the spread of pathogens.
• Treatments: In the event of a problem, choose biological and preventive treatments to protect the tree without resorting to aggressive chemicals.
Harvest
- Quince is harvested in autumn, when the fruits have reached full maturity:
• Ideal timing: Pick quinces when they become tender and golden in color, before they deteriorate on the tree.
• Method: Manual picking is recommended to avoid damage to the thin skin and preserve the quality of the fruit.
• Use: Quinces are mainly processed into jams, jellies, compotes or juices, because their astringent texture makes eating raw unpleasant.
