Describing the Appearance and Flavor Profiles of Fresh Fig (Ficus caricaL.) Cultivars

摘要: :  Twelve fig cultivars, including cultivars destined for the fresh and dried markets, were harvested from 6 locations evaluated by a trained panel using descriptive sensory analysis. Instrumental measurements taken at harvest also during Each cultivar had characteristic appearance flavor profile regardless of source. The primary attributes used to describe “fruity,”“melon,”“stone fruit,”“berry,”“citrus,”“honey,”“green,” “cucumber.” Maturity levels significantly affected chemical composition profiles cultivars. Less mature figs higher compression force, thicker outer skin, ratings “green” “latex” flavors, firmness, graininess, bitterness, tingling, seed adhesiveness. Meanwhile, more soluble solids concentration, perceptibly in “fruit” juiciness, stickiness, sliminess, sweetness. specific terminology will assist with communication between marketers consumers, which can increase consumption. Practical Application:  development unique set descriptors each allows better growers, retailers, consumers. Consumers who are able correctly anticipate how particular variety tastes likely be satisfied purchase figs. This work demonstrates need develop select high future production.