Articles
Postharvest maintenance of fresh fig (Ficus carica): ripeness, coating and packaging conditions
Article number
1310_17
Pages
109 – 116
Language
English
Abstract
This study examines the storability of fresh figs harvested at two ripening stages and the effects of coating and packaging type on physical, chemical and sensory properties.
Eight samples were prepared, which differed by ripening stage (threshold-mature or firm-ripe), applied pectin film coating (uncoated and coated) and type of packaging (plastic boxes in air or semipermeable bags in passive modified atmosphere). Prepared samples were stored at 8°C and analyzed for soluble solids, pH and sensory attributes after three, six, nine, 12 and 15 days.
Most of these factors significantly influenced soluble solids and pH, which were greatest in firm-ripe, uncoated samples packaged in bags on the ninth day.
Skin color, sweetness and flavor were best expressed in the firm-ripe fig.
Sensory properties were better expressed in samples packaged in bags than in boxes, and in uncoated rather than coated ones; the best scores were obtained on the sixth day.
Based on the taste evaluation, the uncoated, threshold-mature figs packaged in bags had greater durability, although they scored slightly lower for flavor than the corresponding firm-ripe figs.
Eight samples were prepared, which differed by ripening stage (threshold-mature or firm-ripe), applied pectin film coating (uncoated and coated) and type of packaging (plastic boxes in air or semipermeable bags in passive modified atmosphere). Prepared samples were stored at 8°C and analyzed for soluble solids, pH and sensory attributes after three, six, nine, 12 and 15 days.
Most of these factors significantly influenced soluble solids and pH, which were greatest in firm-ripe, uncoated samples packaged in bags on the ninth day.
Skin color, sweetness and flavor were best expressed in the firm-ripe fig.
Sensory properties were better expressed in samples packaged in bags than in boxes, and in uncoated rather than coated ones; the best scores were obtained on the sixth day.
Based on the taste evaluation, the uncoated, threshold-mature figs packaged in bags had greater durability, although they scored slightly lower for flavor than the corresponding firm-ripe figs.
Publication
Authors
B. Levaj, V. Dragović-Uzelac, S. Pedisić, I. Elez Garofulić, S. Lončarić, N. Vahčić, M. Repajić
Keywords
figs, pectin coating, biodegradable film, sensory evaluation, packaging, storage
Groups involved
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