Abgineh Organic Fresh Quince

Owing to balanced biological growth without excessive synthetic nitrogen, this fruit concentrates high levels of native protopectin throughout its cellular walls and core. Commercial preserve makers can achieve optimal set and gel structure without relying on external gelling agents or synthetic additives.

Despite its natural downy fuzz, quince skin is susceptible to friction and pressure browning. The crop is therefore packed in single-layer molded foam cell trays, nested within reinforced double-wall cartons engineered to absorb compressive transit loads.

Absolutely; because systemic agricultural chemicals are completely banned across flowering and fruit development, the mucilaginous seeds (Beh-daneh) and dried slices remain completely free of chemical residues, offering premium grade raw material for medicinal infusions and organic tisanes.

Harvesting spans October through late November. In conventional refrigerated storage (1-3°C), shelf life extends to 60 days, whereas under Controlled Atmosphere (CA) chambers with balanced O2/CO2 levels, viability and aroma are maintained for 4 to 5 months.

The commercial MOQ is 200 kg. Because quince is sensitive to ethylene-induced softening, consignments must be transported in sanitized, refrigerated vehicles strictly separated from heavy ethylene producers such as ripe apples or bananas.

This fruit features dense, fine-grained pulp, dissolving sclereids upon cooking, and an intensely lingering floral bouquet. The skin reaches a luminous lemon-yellow upon maturity, yielding a brilliant ruby-amber translucency when stewed or preserved.

Shipments are accompanied by GC-MS and LC-MS multi-residue pesticide screening laboratory certificates issued by accredited ISO 17025 facilities, alongside official organic audit compliance documentation.