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Article

Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market

by
Cristina Pereira
1,2,
Alberto Martín
1,2,*,
Margarita López-Corrales
3,
María de Guía Córdoba
1,2,
Ana Isabel Galván
3 and
Manuel Joaquín Serradilla
4
1
Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez s/n, 06071 Badajoz, Spain
2
University Research Institute of Agro-Food Resources (INURA), Avda. de la Investigación s/n, Campus Universitario, 06006 Badajoz, Spain
3
Department of Horticulture, Research Centre Finca La Orden-Valdesequera (CICYTEX), Junta de Extremadura, Autovía Madrid-Lisboa s/n, 06187 Badajoz, Spain
4
Department of Plant Sciences, Agrifood Technology Institute of Extremadura (INTAEX-CICYTEX), Junta de Extremadura, Avda. Adolfo Suárez s/n, 06007 Badajoz, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(5), 619; https://doi.org/10.3390/foods9050619
Submission received: 6 April 2020 / Revised: 28 April 2020 / Accepted: 9 May 2020 / Published: 12 May 2020
(This article belongs to the Section Food Quality and Safety)
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Abstract

Physicochemical and sensory properties of nine fig cultivars: ‘San Antonio’ (SA), ‘Blanca Bétera’ (BB), ‘Brown Turkey’ (BT), ‘Tres Voltas L’Any’ (TV), ‘Banane’ (BN), ‘Cuello Dama Blanco’ (CDB), ‘Cuello Dama Negro’ (CDN), ‘Colar Elche’ (CE), and ‘De Rey’ (DR), were compared at three different ripening stages. Weight, size, titratable acidity, pH, skin and flesh colours, firmness, maturation index (MI), and volatile compounds were determined in samples from two consecutive seasons, in addition to both descriptive and hedonic sensory analysis. The mechanical behaviour of figs determined by firmness analysis and colour changes in both skin and flesh was the most important trait for the discrimination of ripening stages. Notable differences among cultivars were found in most of the parameters studied, in particular the inter-cultivar differences highlighted for MI, pH, acidity, and skin colour analyses, followed by volatile compounds. Principal component analysis (PCA) indicated that MI, pH, colour parameters of flesh (h and L*), and terpenes were the best physicochemical indices to determine overall acceptability which is highly correlated with the sensory attributes flesh colour and fruit flavour. The results suggested that CDN and SA showed huge consumer acceptability among the fig cultivars studied.
Keywords: Ficus carica L.; sensory properties; volatile compounds; colour; firmness Ficus carica L.; sensory properties; volatile compounds; colour; firmness
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MDPI and ACS Style

Pereira, C.; Martín, A.; López-Corrales, M.; Córdoba, M.d.G.; Galván, A.I.; Serradilla, M.J. Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market. Foods 2020, 9, 619. https://doi.org/10.3390/foods9050619

AMA Style

Pereira C, Martín A, López-Corrales M, Córdoba MdG, Galván AI, Serradilla MJ. Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market. Foods. 2020; 9(5):619. https://doi.org/10.3390/foods9050619

Chicago/Turabian Style

Pereira, Cristina, Alberto Martín, Margarita López-Corrales, María de Guía Córdoba, Ana Isabel Galván, and Manuel Joaquín Serradilla. 2020. "Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market" Foods 9, no. 5: 619. https://doi.org/10.3390/foods9050619

APA Style

Pereira, C., Martín, A., López-Corrales, M., Córdoba, M. d. G., Galván, A. I., & Serradilla, M. J. (2020). Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market. Foods, 9(5), 619. https://doi.org/10.3390/foods9050619

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