Potential of figs from cultivars grown in subtropical regions for canning purposes

Abstract

The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the highest total titratable acidity. As for color, after processing, the canned figs, in general, presented a more greenish and darker color than the fresh fruits. The canned figs from 'Brunswick' and 'Troiano' had the lowest acceptance, whereas those from 'Bêbera Branca' and 'Roxo de Valinhos', the greatest. Less acid and softer canned figs are more widely accepted, which can be obtained from all cultivars, except from Brunswick and Troiano.

Soft figs shelf life increasing with and 1-methylcyclopropene and cold storage

“…The same was observed in 'Mission', 'Brown Turkey', 'Calimyrna' and 'Kadota', where riper figs had higher ratio of soluble solids to total acidity than less ripe figs (Crisosto et al, 2010). In a sensory analysis carried out with 'Melanzana' figs, it was identified that the fruits that most pleased the evaluators were those with the highest ratio (Ingrassia et al, 2017), indicating greater sweetness of the fruit in relation to its acidity (Curi et al, 2019).…”

“…'Brown Turkey' figs (Ficus carica L.) are among the main fig's cultivar worldly grown (Silva et al, 2017;Norberto et al, 2018) due to their high rusticity, vigor, and productivity, besides their excellent quality for fresh consume, and industrial processing (Souza et al, 2014;Curi et al, 2019).…”

Bioactive compounds and antioxidant activity of fruit of temperate climate produced in subtropical regions

“…Generally, the Brunswick, Três num Prato, and Lemon cultivars (58.94, 57.21, and 56.16 mg 100 g/f.w., respectively) presented the highest ascorbic acid content. According to Curi et al (2019a) In addition to the distribution of the samples that was verified by the evaluated characteristics, the relationship between the characteristics themselves was also analyzed, although this relationship is not the same among all the evaluated fruits.…”

Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)

“…The impacts of the canning process and storage period on the antioxidants or phenolic compounds of canned fruits, such as apricots (Campbell and Padilla-Zakour, 2013;Le Bourvellec et al, 2018;Adkison et al, 2018;Wani et al, 2020), peaches (Campbell and Padilla-Zakour, 2013), strawberries (Shikov et al, 2012), and pineapples and mangos (Arampath and Dekker, 2020) have been examined. However, there is a limited study on the canning of figs (Caetano et al, 2017;Curi et al, 2019), and no data are available concerning the impact of canning on the antioxidant capacity, individual phenolic compounds, and total phenolic content of figs. Therefore, our aim was to investigate the effects of the canning process and subsequent storage period on the antioxidant properties of figs.…”