Microbial and Sensory Evaluation of Dried Fig (F. carica L.) Cultivars Bellary and Poona

Abstract

Fresh fruits of two fig cultivars viz. Bellary and Poona subjected various osmotic pretreatments and tray-dried. Dried figs were further assessed to surface microbial population to study the quality of dried product and evaluated for sensory qualities to understand the influence of osmotic pre-treatments on sensory preference for the dried product. Off the fig cultivars, statistically minimum surface count of bacteria (3.64 ×10 5 cfu/g), yeast (1.00 × 10 3 cfu/g) and mould (0.97 10 3 cfu/g) population and maximum organoleptic scores for appearance (7.07), aroma and flavour (7.14), taste (7.13), texture (7.27) and overall acceptability (7.24) was recorded with dried Bellary figs. Among different osmotic pretreatments, fig fruits treated with 50⁰ Brix honey for 12 hours registered low bacterial (0.50 × 10 5 cfu/g), yeast (0.53 × 10 3 cfu/g) and mould population (2.45 × 10 3 cfu/g) and greater organoleptic scores for appearance (7.07), aroma and flavour (7.59), taste (7.58), texture (7.79) and overall acceptability (7.67).