Fig (Ficus caricaL.) fruit: some physical and chemical properties

Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market

“…For MI, the more relevant differences between ripening stages were found for early and mid cultivars SA, BB, and BN, in contrast to late cultivars DR and CDB, which showed no significant differences. In general, the °Brix values found in our study were in agreement with other reports [26,28,29], whereas the MI values were slightly higher, mainly due to the low acidity presented in the studied cultivars.…”

“…The pH values of the fig cultivars studied are given in Figure 1C. The mean pH value was 5.8, ranging from 5.16 (BB; Stage 1) to 6.39 (SA; Stage 3), which are slightly higher than those described by other authors [25,26]. There was an increase in the pH values with increasing maturity, which resulted in a less acid product.…”

Effect of modified atmosphere packaging on nutraceutical quality and overall appearance of figs stored at 1 °C

“…Regarding the behaviour of the results, it has been reported that processing and freezing favour the degradation of vitamin C, due to its oxidation and the simultaneous use as an antioxidant agent during the stress generated by these practices (Quintero-Hilario et al, 2019;Estrada-Beltrán et al, 2020), however, the fig fruits remained intact, which leaves the possibility that it is related to the permeability of both CO2 and water vapour of the evaluated packages. The synthesis and accumulation of anthocyanins favour the presence of dark epidermis in fig fruit (Ersoy et al, 2017). The TAn content only showed a significant variation on day thirteen of storage, where the lowest value was observed in the fruits packed in EPTP and preserved at 1 °C (Table 3).…”

“…The Moraceae family consists of a wide variety of trees and shrubs, distributed in temperate and subtropical regions of Asia, America and Africa (Barolo et al, 2014). Among those of greatest economic importance (food and ornamental) stands out Ficus carica L. (common fig tree) (Kamiloglu and Capanoglu, 2013), which has been cultivated and consumed since ancient times, due to its exquisite flavour, colour and aroma of its fruits (Villalobos et al, 2015b;Ersoy et al, 2017). Worldwide there is a planted area of 311,080 ha, located mainly in Morocco (60,533 ha), Iran (54,200 ha), Turkey (50,330 ha) and Algeria (40,932 ha), whose yields fluctuate between 1.57 and 5.96 t ha -1 (FAOSTAT, 2018).…”

“…Among the reasons that could explain the growing demand for fig fruit is its excellent nutritional composition, characterized by its high content of fibre, amino acids (aspartic and glutamine), vitamins (thiamine and riboflavin), carotenoids (lutein, cryptoxanthin, lycopene and β-carotene), minerals (iron, calcium and potassium), polyphenolic compounds, sugars (fructose and glucose), organic acids (Wojdyło et al, 2016) and considerable concentrations of ascorbic acid (Allegra and Colelli, 2017). These compounds are characterized by their high antioxidant activity and their intake constitutes an important alternative for health care (Çalişkan and Aytekin, 2011;Barolo et al, 2014;Frías-Moreno et al, 2019), in particular of some types of cancer, diabetes, cardiovascular and neurodegenerative diseases (Slatner et al, 2011;Ersoy et al, 2017;Okatan et al, 2020).…”