Articles
Preliminary characterization of morphological and sensorial profile of the fresh fig (Ficus carica L.) fruits obtained from four Croatian cultivars
Article number
1310_16
Pages
101 – 108
Language
English
Abstract
Morphological and sensorial profile of fresh fruits of four Croatian fig cultivars (Bjelica, Zamorčica, araguja and Črnica) grown in the Istria region (Croatia) were obtained.
Soluble solids, water and dry matter content in figs were also determined.
Difference in soluble solids among cultivars was not detected, but Bjelica had the highest water and the lowest total dry matter content. Črnica and Zamorčica had globose shape, different from araguja (oblong) and Bjelica (oblate). The highest weight of fruit had araguja and Črnica, while the lowest Zamorčica. Bjelica had the largest ostiole width. Zamorčica and Bjelica had medium fruit cavity differentiated from other cultivars (small). All figs were easy to peel, except Zamorčica fruits.
During sensory analysis, appearance and texture of the exterior and interior, aroma, flavor, taste, aftertaste and ease of peeling were evaluated.
Each investigated fig cultivar had characteristic appearance and flavor sensory profiles.
Colors of the fruit skin and pulp were completely different among cultivars.
The color of the pith was off-white in all cultivars, except in Bjelica (yellow). The skin texture was similar for Bjelica and Zamorčica (hairy low, matte) and differed from Črnica (smooth, glossy, waxy, powdery) and araguja (smooth, matte). Črnica had the highest bitterness, astringency, skin thickness and stickiness, while the lowest sweetness. Zamorčica had the lowest pith firm and the highest seed crunchiness.
The overall aroma intensity was high in all cultivars, except in Črnica (medium). The other fruity aroma, with exception fig aroma, was different among cultivars.
The position of the ostiole was open in Bjelica and araguja, and closed in Zamorčica and Črnica. A further study regarding the level of maturity, harvesting year and locations on the sensory profiles of Croatian fig cultivars are needed.
Soluble solids, water and dry matter content in figs were also determined.
Difference in soluble solids among cultivars was not detected, but Bjelica had the highest water and the lowest total dry matter content. Črnica and Zamorčica had globose shape, different from araguja (oblong) and Bjelica (oblate). The highest weight of fruit had araguja and Črnica, while the lowest Zamorčica. Bjelica had the largest ostiole width. Zamorčica and Bjelica had medium fruit cavity differentiated from other cultivars (small). All figs were easy to peel, except Zamorčica fruits.
During sensory analysis, appearance and texture of the exterior and interior, aroma, flavor, taste, aftertaste and ease of peeling were evaluated.
Each investigated fig cultivar had characteristic appearance and flavor sensory profiles.
Colors of the fruit skin and pulp were completely different among cultivars.
The color of the pith was off-white in all cultivars, except in Bjelica (yellow). The skin texture was similar for Bjelica and Zamorčica (hairy low, matte) and differed from Črnica (smooth, glossy, waxy, powdery) and araguja (smooth, matte). Črnica had the highest bitterness, astringency, skin thickness and stickiness, while the lowest sweetness. Zamorčica had the lowest pith firm and the highest seed crunchiness.
The overall aroma intensity was high in all cultivars, except in Črnica (medium). The other fruity aroma, with exception fig aroma, was different among cultivars.
The position of the ostiole was open in Bjelica and araguja, and closed in Zamorčica and Črnica. A further study regarding the level of maturity, harvesting year and locations on the sensory profiles of Croatian fig cultivars are needed.
Publication
Authors
K. Brkić Bubola, E. Šetić, M. Krapac, A. Novoselić
Keywords
fig cultivar, fresh fig fruit, pomological characteristics, sensorial characteristics, aroma, taste
Groups involved
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