Agronomic behaviour and quality of six fig cultivars for fresh consumption

Pereira, Cristina; Serradilla, Manuel Joaquín; Martı́n, Alberto; Villalobos, M.C.; Pérez-Gragera, F.; López-Corrales, M.

doi:10.1016/j.scienta.2015.01.026

Cited by 29 publications

(20 citation statements)

References 19 publications

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“…TSS ranged between 14.5 and 18.6 °Brix, the type of fruit purée being the only factor causing significantly differences ( P < 0.001), with fig and quince purées leading to the highest and lowest TSS values, 18.0 and 15.8 °Brix, respectively. Results agreed with those of previous studies, showing that TSS increased in the order quince < jujube < fig . pH and TA ranges were 3.31–4.52 and 0.28–1.77 g malic acid 100 g −1 , respectively.…”

Section: Resultssupporting

confidence: 92%

“…Table 2 shows the main physicochemical parameters of the smoothies under evaluation. TSS ranged between 14.5 and 18.6 ∘ Brix, the type of fruit purée being the only factor causing signif- [21][22][23] pH and TA ranges were 3.31-4.52 and 0.28-1.77 g malic acid 100 g −1 , respectively. Two factors -pomegranate cultivar and type of fruit purée -significantly affected the pH and TA values (P < 0.01).…”

Section: Discussionmentioning

confidence: 99%

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Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)

Cano‐Lamadrid

Nowicka

Hernández³

2018

J Sci Food Agric

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A positive effect of the addition of minor crops (fig, jujube and quince) was observed on the nutritional and functionality of the novel pomegranate smoothies. Moreover, the addition of jujube contributed to an enrichment of the final smoothies in vitamin C and organic acids, while an increase of pectin content was found in fig and quince pomegranate based smoothies. Therefore, the blend of minor Mediterranean crop purées with pomegranate juice to produce smoothies is a good strategy to promote the consumption of these healthy but underutilized fruits. © 2018 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)

Cano‐Lamadrid

Nowicka

Hernández³

2018

J Sci Food Agric

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“…Force was applied to produce a 6% deformation by a 70 mm aluminium plate. The slope was determined in the linear zone of the force-deformation curve and the results expressed as N/mm (Pereira et al, 2015).…”

Section: Quality Parametersmentioning

confidence: 99%

Evaluation of agronomic and fruit quality traits of fig tree varieties (Ficus carica L.) grown in Mediterranean conditions

Pereira

Serradilla

Pérez-Gragera

et al. 2017

Span. j. agric. res.

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In this work, the agronomic behaviour and fruit quality of ten varieties of common fig were evaluated for the establishment of new commercial orchards destined for fresh consumption. The following traits were measured: annual yield, cumulative yield, trunk cross sectional area (TCSA) and yield efficiency of each variety, as well as weight, width, total soluble solids (TSS), pH, titratable acidity (TA) and maturation index (MI) of brebas and figs. The results show that 'Banane' and 'Brown Turkey' were the earliest to enter into production, and 'Banane' showed the highest annual yield in the 7th green (2014), with 76 kg/tree, followed by 'Brown Turkey' (57.6 kg/tree), 'Cuello Dama Blanco' (52 kg/tree) and 'Colar Elche' (39 kg/tree). On the other hand, 'Cuello Dama Blanco' and 'De Rey' exhibited the better organoleptic traits, with TSS and MI values ranged from 18.7 ºBrix and 203.3 MI ('Cuello Dama Blanco') to 20.4 ºBrix and 187.1 MI ('De Rey') for brebas and from 21.4 ºBrix and 278.7 ('Cuello Dama Blanco') to 23.3 ºBrix and 255.6 ('De Rey') for figs. This study will allow the fruit grower to select the most interesting and appropriate range of varieties based on market needs taking into account the ripening season (early, middle or late) and fruit colour (green, purple or black).Additional keywords: yield; brebas; fresh consumption; Spain.

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“…Recently, the fresh breba trade, confined primarily to national markets, has gained international importance because of consumer interest in fresh brebas. This fact, along with a growing consumer awareness of the relationship between diet and health, makes it necessary to evaluate the physicochemical and nutritional characteristics of the most productive fig cultivars in Extremadura [13] and to understand the influence of the ripening stage on the breba quality, thus allowing the establishment of the optimal ripening stage to increase consumer consumption [11]. According to our knowledge, the literature regarding changes in quality and nutritional properties during the ripening process of figs is scarce.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Nutritional Characterization of Brebas for Fresh Consumption from Nine Fig Varieties (Ficus caricaL.) Grown in Extremadura (Spain)

Pereira

López-Corrales

Martı́n

et al. 2017

Journal of Food Quality

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The quality characteristics of brebas for fresh consumption from nine fig varieties at different commercial ripening stages were determined. Physicochemical and nutritional parameters were analyzed for both skin and flesh, and the findings were compared among varieties and ripening stages. The results revealed that the major nutrient components in brebas are sugars, such as glucose and fructose, and mineral elements, including K, Ca, P, and Mg. Most nutrients evaluated are important elements that contribute to the commercial quality of brebas. “Brown Turkey” and “Banane” varieties showed the highest weight and width. The concentrations of the monomer sugars studied were higher in flesh than skin, and the “Cuello Dama Blanco” and “Colar Elche” varieties showed the highest content of these sugars. The early ripening stage, coinciding with a fast increase in fruit size, was also associated with a higher fiber and protein contents, TA, and firmness for “Banane,” “Brown Turkey,” and “Blanca Bétera” varieties. Conversely, the later ripening stage was related to a significant increase of TSS, MI, and color intensity. Finally, no clear changes in the concentrations of organic acids were observed between different varieties and commercial ripening stages.

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Agronomic behaviour and quality of six fig cultivars for fresh consumption

Cited by 29 publications

References 19 publications

Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)

Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)

Evaluation of agronomic and fruit quality traits of fig tree varieties (Ficus carica L.) grown in Mediterranean conditions

Physicochemical and Nutritional Characterization of Brebas for Fresh Consumption from Nine Fig Varieties (Ficus caricaL.) Grown in Extremadura (Spain)

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