Changes in Quality of Dried Fig Fruit and Processed Fig Products Under Cold and Ambient Storage Conditions

Şen, Fatih; Meyvacı, K.B.; Aksoy, Uygun; KOÇ, Şahan; Sarilar, S.; Kocatürk, R.

doi:10.17660/actahortic.2010.877.114

Cited by 3 publications

(4 citation statements)

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“…One of the main quality parameter is colour for dried figs because its lighter colour is important in world market (Sen et al, 2010). The colour of figs changes during drying.…”

Section: Sensory Evaluation Of Dried Figsmentioning

confidence: 99%

Studies on Dehydration of Fig (Ficus carica L.)

Shelar¹,

Kad²,

Yenge³

2022

JART

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The fresh, ripe fig fruits of cultivar ‘Poona’ were subjected to pre-treatments of dipping oil with two concentrations i.e. 34 and 38 ppm. The fruits were dipped in dipping oil for 1 minute and then subjected to sulphur fumigation for 2 h. Fig fruits were then dipped in three concentrations of sugar syrup i.e. 50, 60 and 70°Brix for 48 hour to reach desired total soluble solids and then dried at 55°C temperature till 18-20 per cent (wb) moisture content was attained. While drying, moisture content, drying rate and moisture ratio were monitored at 1 hour interval. It was observed that rate of moisture reduction as well as drying rate was higher for figs treated with higher concentration of dipping oil (38 ppm) as well as immersed in sugar syrup solution of high concentration (60°Brix). Drying process showed only a falling rate period. The exponential equation of moisture ratio verses drying time provides excellent fit to the experimental data on drying of fig sample with highest drying constant (k) and R2 value.

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“…One of the main quality parameter is colour for dried figs because its lighter colour is important in world market (Sen et al, 2010). The colour of figs changes during drying.…”

Section: Sensory Evaluation Of Dried Figsmentioning

confidence: 99%

Studies on Dehydration of Fig (Ficus carica L.)

Shelar¹,

Kad²,

Yenge³

2022

JART

View full text Add to dashboard Cite

show abstract

“…“Black Mission,” the only dark cultivar used for dried fig processing, does not receive SO 2 application because the purple/black skin conceals any darkening. Color maintenance is an important commercial factor, as was demonstrated by a sensory evaluation regarding dried figs and fig paste that showed color was the major factor determining the acceptance level (Şen and others ). Meanwhile, potassium sorbate is used as a preservative for all dried cultivars (Perera ).…”

Section: Introductionmentioning

confidence: 99%

“…Fruit sugaring occurs when sugars from inside the fruit crystallize on the exterior surface of the fruit, which increases with time and high storage temperatures. To prevent sugaring, dried figs can receive a gentle heat treatment (Sen and others ).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, it is necessary to further aid the marketing of dried and processed figs, since this comprises the majority of the California fig industry sales. Previous studies have investigated the consumer acceptance of fig jams and preserves (Levaj and others ; Şen and others ). There are also flavor and odor descriptors for dried fig cultivars in the USDA Standards for Grades of Dried Figs (U.S. Dept.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sensory Profiles for Dried Fig (Ficus carica L.) Cultivars Commercially Grown and Processed in California

Haug

King

Heymann

et al. 2013

Journal of Food Science

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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.

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