varieties of quince is not so much, and all of them can be divided into groups, depending on the principle of classification.
On ripening varieties isolated early, middle and late ripening.
By early varieties are grace, Muscat, to average - Gurgi Quince, Red Suburban, Ktyun-zhum, Kuban, Favorite, Teplovsko, Amber, Krasnodar, to late - Grodno, Vraniska Denmark, Zubut-Linskaya.
The shape of the fruit all varieties of quince divided into varieties with apple- fruits - Turunchukskaya, fragrant, golden and varieties with pear-shaped fruits - Beretski Champion.
By habit tree isolated vigorous varieties ayvy- Azerbaijan, Sovkhoznaya, Muscat, Dessert, Crimean flavorful;medium tall - Anzherskaya abundantly, Gigantic, Amber, Turunchukskaya; slaboroslye grades - Soroca, Harvest.
Care: techniques and methods of care similar to those applied to apple trees.
Pruning: most characteristic biological feature of quince, which distinguishes it from other pome crops, fruiti
To make quince bush forms an annual tree pruned to a height of 50 cm from the ground, formed from selected branches of 4-5 as skeletal and conduct further formation of tree crowns in accordance with the methods already described.
Harvest: for use in quince need to collect food as late as possible in October or November, before the onset of frost, when the fruits begin to fall.
Use: is a valuable raw material for the canning industry, prepared from it jams, jellies, compotes, juice, used in pickled and dried.In fresh quince malosedobna, but it is good in any kind of processing.From it makes fragrant candied fruit to add flavor added to other types of processing of fruits and berries.
pectate quince is used for medicinal purposes.
Since yellow peel fruit is mostly covered with a grayish fuzz before eating quince should wipe a linen cloth.