This literature review deals with the characteristics of Chaenomeles species and the physicochemical properties of Chaenomeles fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit a low pH value and sour taste; therefore, they are not eaten in a raw form. They have a high concentration of bioactive compounds, such as polyphenols, vitamin C, organic acids, dietary fiber and pectins. The physicochemical properties of processed Chaenomeles fruits, i.e., freeze-dried, juices, syrups, candied fruit, jam, powder and chips, are presented in the manuscript. Also mentioned are the seeds and their use in the production of oil and seed gum. Of the products described in the paper, seed oil deserves greater attention, as it is characterized by a high content of unsaturated fatty acids, mainly oleic and linoleic, and low susceptibility to oxidation.

The aim of the study was to determine the effect of the fruit sous vide-assisted maceration method on the pH, vitamin C and total phenolic contents, and antioxidant activity of tinctures made from Japanese quince and quince fruits. The tinctures were produced using the traditional maceration method and the sous vide technique at temperatures of 40 °C and 60 °C. The content of vitamin C in both types of fruit tinctures, prepared with the use of the sous vide technique, was lower than in the respective control samples, and the temperature of 40 °C allowed for the higher retention of vitamin C than the temperature of 60 °C. The maceration of quince fruit with alcohol using the sous vide technique at both temperatures resulted in a significantly higher content of polyphenols in the tinctures compared to traditional maceration. Most of the Japanese quince tinctures prepared using the sous vide technique were characterized by lower levels of these compounds than the control tinctures. The sous vide maceration of Japanese quince fruit with alcohol at both temperatures resulted in a similar antioxidant activity to the control sample. For quince fruit, the temperature of 40 °C was more effective than 60 °C in maintaining the high antioxidant activity of tinctures. The present research expands the existing knowledge on tincture production, including the possibility of using an alternative fruit maceration method.