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

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