The effects of pre-treatments on color, composition and storability of dried ‘Sarılop’ fig fruit

Okşar, Rüştü Efe; Şen, Fatih; Aksoy, Uygun

doi:10.17660/actahortic.2017.1173.60

Cited by 3 publications

(1 citation statement)

References 9 publications

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“…Firmness increased as moisture was lost in fig fruit. These findings were in accordance with those of Oksar et al (2017a). Sen et al (2008) reported also that moisture loss affect fruit firmness and severe decline in moisture content may reduce palatability of fruit.…”

Section: Resultssupporting

confidence: 94%

Physicochemical and sensory quality of dried figs ( Ficus carica L.) as affected by drying method and variety

Lachtar

Zaouay

Pereira

et al. 2022

Food Processing Preservation

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To improve direct sun drying, small drying tunnel units, elevated above the ground and covered by insect-proof nets, were designed. We investigated the effect of these locally made solar dryers, placed in open air and under plastic greenhouse, on dried fig quality of three local varieties (two San Pedro types and one Smyrna type). The results showed that fruit lightness and yellowness were improved when figs were dried under plastic greenhouse. No significant effects of variety and drying methods were registered for total soluble solids, and glucose and fructose contents. A total of 104 volatile compounds were identified in Tunisian dried figs. Most of volatiles except acetic acid were influenced mostly by variety. The sensory analysis revealed significant differences between drying techniques. Figs dried under plastic tunnel were the most appreciated. Solar dryer under plastic tunnel could be a good alternative for rural farmers to substitute the traditional sun drying techniques. Novelty impact statement: This work provides beneficial knowledge for improving the appearance and organoleptic quality of dried figs considering combined effect of variety and drying method. Plastic tunnel dryer is a good alternative for rural farmers to substitute the traditional open air sun drying. This method enhances the quality of products with minimum costs and short duration of dehydration.

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Section: Resultssupporting

confidence: 94%