Iran ranked as the third quince producer in the world and the most quince genotypes belong to Isfahan. There is a little information about physical and chemical changes in fruits during storage. This study was conducted to investigate several parameters related to quince fruit quantitative and qualitative characteristics and physiochemical changes during storage period. Effect of 12 genotypes and five storage periods on quince fruit, was studied as a factorial experiment base on complete randomized design with four replications. Fruit firmness, flesh browning rate, total soluble solids, marketability, and decay percentage and weight loss measured in fruit samples. The highest fruit firmness belong to NB1 (10.2 kgcm-2), NB4 (8.9 kgcm-2) and PH2 (8.2 kgcm-2) genotypes respectively. After four months of storage, the firmest samples belong to NB4 (6.9 kgcm-2), SVS2 (6.4 kgcm-2) and NB1 (6.2 kgcm-2) and the least firmness observed in KVD3 (5.1 kgcm-2) and KM1 (5 kgcm-2). SVS1 showed the lowest marketability. There were significant differences between genotypes and different storage periods in respect of total soluble solids and flesh browning percentage.

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