文章基本信息

标题：Evaluation of the Physicochemical and Sensory Characteristics of Different Fig Cultivars for the Fresh Fruit Market
本地全文：下载
作者：Cristina Pereira ; Alberto Martín ; Margarita López-Corrales 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：5
页码：619-634
DOI：10.3390/foods9050619
出版社：MDPI Publishing
摘要：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.
关键词：Ficus carica L;; sensory properties; volatile compounds; colour; firmness Ficus carica L; ; sensory properties ; volatile compounds ; colour ; firmness