Twelve fig cultivars, including cultivars destined for the fresh and dried markets, were harvested from 6 locations and evaluated by a trained panel using descriptive sensory analysis. Instrumental measurements were taken at harvest and also during sensory analysis. Each fresh fig cultivar had a characteristic appearance and flavor sensory profile regardless of the source. The primary flavor attributes used to describe the fig cultivars were "fruity,""melon,""stone fruit,""berry,""citrus,""honey,""green," and "cucumber." Maturity levels significantly affected the chemical composition and sensory profiles of the fig cultivars. Less mature figs had a higher compression force, a thicker outer skin, and higher ratings for "green" and "latex" flavors, firmness, graininess, bitterness, tingling, and seed adhesiveness. Meanwhile, more mature figs had higher soluble solids concentration, and were perceptibly higher in "fruit" flavors, juiciness, stickiness, sliminess, and sweetness. The specific sensory terminology used for fig appearance and flavor profiles will assist with communication between marketers and consumers, which can increase fresh fig consumption.
A trained sensory panel evaluated the 6 fig cultivars currently sold in the California dried fig market. The main flavor and aroma attributes determined by the sensory panel were "caramel," "honey," "raisin," and "fig," with additional aroma attributes: "common date," "dried plum," and "molasses." Sensory differences were observed between dried fig cultivars. All figs were processed by 2 commercial handlers. Processing included potassium sorbate as a preservative and SO2 application as an antibrowning agent for white cultivars. As a consequence of SO2 use during processing, high sulfite residues affected the sensory profiles of the white dried fig cultivars. Significant differences between dried fig cultivars and sources demonstrate perceived differences between processing and storage methods. The panel-determined sensory lexicon can help with California fig marketing.
The fig (Ficus carica), one of the first cultivated trees in the world, is grown in most of the of the world's moderate climates. However, fresh figs are highly sensitive to physical damage, and susceptible to postharvest infections which cause high losses during marketing. Preharvest orchard and postharvest conditions are important for improving fruit quality and postharvest life. Reducing postharvest losses and developing global fresh fig marketing is a challenge for plant breeders, physiologists and postharvest scientists. Our program focuses on increasing consumer consumption by identifying cultivars with high quality and suitable postharvest attributes, developing postharvest handling technologies, and improving marketing. Our postharvest evaluations of consumer acceptance and the firmness and decay susceptibility of promising fresh figs in the National Clonal Germplasm Repository (NCGR) suggested a breeding program for developing firm fleshed cultivars with high consumer acceptance.
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