Quince overview

Authors: King, Ryan; Bassil, Nahla; Scagel, Carolyn

Submitted to: Trade Journal Publication
Publication Type: Trade Journal
Publication Acceptance Date: 9/12/2025
Publication Date: 11/2/2025
Citation: King, R., Bassil, N.V., Scagel, C.F. 2025. Quince overview. Zine for Quince Fest 2025. November 2, 2025 in Portland, OR.

Interpretive Summary: The USDA-ARS National Clonal Germplasm Repository (NCGR) in Corvallis, Oregon conserves and maintains collections of many important temperate fruit and nut crops including quince. There are multiple quince genera represented in the collection, including Cydonia (145 accessions), Chaenomeles (53 accessions), and Pseudocydonia (6 accessions). These specimen originate from 23 countries around the world. Propagules, seed and tissue are available for research and breeding purposes. Historical and observational information are documented online in the Germplasm Resource Information Network-Global (GRIN-Global) database. Cydonia oblonga Mill. is the name of the commercial quince species and ranks as the third most economically important pome fruit behind apples and pears. In 2022, the United States imported 1,906 tons ($1,781,000) of quince and quince products in 2022, a seven-fold increase in the last decade. Quince is generally cultivated for its fruits, but it is also important as a dwarfing rootstock for European pears and for seed. Quince fruits have many culinary uses around the world. Fruits of some cultivars are considered suitable for fresh eating. Poached fruits are utilized in sweet and savory dishes in many cultures, and quince paste, dulce de membrillo, is another popular form. Quince can also be enjoyed as fresh juice and is used in a variety of other beverages such as cider and liquors. Additionally, there is a surge in interest and research on quince for its many antioxidant, nutritional, and nutraceutical properties and its usefulness in a range of applications in the food and pharmaceutical industries. Fruits of the other quince species, Chaenomeles and Pseudocydonia, are generally not consumed fresh, as they have much firmer texture and even higher levels of acidity and astringency than the commercial quince. Production and economic importance of these other quince genera are on a much smaller scale, but they each have unique properties that are of interest to the food and pharmaceutical industries.

Technical Abstract: The USDA-ARS National Clonal Germplasm Repository (NCGR) in Corvallis, Oregon conserves and maintains collections of many important temperate fruit and nut crops. Quince is one of the crops conserved at this repository, and there are multiple quince genera represented in the collection, including Cydonia (145 accessions), Chaenomeles (53 accessions), and Pseudocydonia (6 accessions). These specimen originate from 23 countries around the world. Seeds, scion for grafting, and genetic samples are available for research and breeding purposes. They provide a reservoir of genes for breeders and growers confronted with new diseases or insects, expanded marketing opportunities, and potential changes in environmental conditions. Quince accessions are examined morphologically and genetically for identity confirmation and are evaluated for useful and unique traits. Historical and observational information are documented online in the Germplasm Resource Information Network-Global (GRIN-Global) database. Cydonia oblonga Mill. is the name of the commercial quince species and ranks as the third most economically important pome fruit behind apples and pears. In 2022, global production was approximately 895,741 tons, and the leading producers of quince worldwide included: Turkey (~24% of global production), China (~14%), Uzbekistan (~11%), Iran (11%), and Morocco (6%). The United States imported 1,906 tons ($1,781,000) of quince and quince products in 2022, a seven-fold increase in the last decade. Quince is generally cultivated for its fruits, but it is also important as a dwarfing rootstock for European pears and for seed. Quince fruits have many culinary uses around the world. Fruits of some cultivars are considered suitable for fresh eating. Poached fruits are utilized in sweet and savory dishes in many cultures, and quince paste, dulce de membrillo, is another popular form. Quince can also be enjoyed as fresh juice and is used in a variety of other beverages such as cider and liquors. Additionally, there is a surge in interest and research on quince for its many antioxidant, nutritional, and nutraceutical properties and its usefulness in a range of applications in the food and pharmaceutical industries. Fruits of the other quince species, Chaenomeles and Pseudocydonia, are generally not consumed fresh, as they have much firmer texture and even higher levels of acidity and astringency than the commercial quince. Production and economic importance of these other quince genera are on a much smaller scale, but they each have unique properties that are of interest to the food and pharmaceutical industries.