Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market Article Swipe
Cristina Pereira
,
Alberto Martı́n
,
M. López‐Corrales
,
Maria de Guı́a Córdoba
,
Ana Isabel Galván
,
Manuel Joaquín Serradilla
·
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.3390/foods9050619
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.3390/foods9050619
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.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/foods9050619
- OA Status
- gold
- Cited By
- 33
- References
- 42
- Related Works
- 10
- OpenAlex ID
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All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W3025027741Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/foods9050619Digital Object Identifier
- Title
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Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit MarketWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2020Year of publication
- Publication date
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2020-05-12Full publication date if available
- Authors
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Cristina Pereira, Alberto Martı́n, M. López‐Corrales, Maria de Guı́a Córdoba, Ana Isabel Galván, Manuel Joaquín SerradillaList of authors in order
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https://doi.org/10.3390/foods9050619Publisher landing page
- Open access
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YesWhether a free full text is available
- OA status
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goldOpen access status per OpenAlex
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https://doi.org/10.3390/foods9050619Direct OA link when available
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Flesh, Cultivar, Titratable acid, Ripening, Horticulture, Sensory analysis, Flavour, Skin colour, Food science, Chemistry, Biology, Botany, Evolutionary biologyTop concepts (fields/topics) attached by OpenAlex
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33Total citation count in OpenAlex
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2025: 6, 2024: 7, 2023: 7, 2022: 5, 2021: 8Per-year citation counts (last 5 years)
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42Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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