The effects of pre-treatments on color, composition and storability of dried 'Sarılop' fig fruit
Turkish dried figs are known in the world market for their big size, light color and soft texture. The primary objective of the study is to assess the effects of pre-treatments applied at semi-dried period on color and major quality attributes of dried figs. The trials were repeated twice during the season in August and September on early and on late season crop, respectively. Fig (Ficus carica L.) fruit partially dried on the tree were collected and then dipped into following solutions: a) in tap water (control), b) potassium metabisulphite (5 g L-1), c) potassium carbonate (50 g L-1), d) ascorbic acid (100 g L-1), and e) citric acid (50 g L-1). Treated fruit were drained and then spread on drying trays for further sun-drying. Dried fruit were fumigated and stored under ambient conditions (18°C, 57% RH) for 9 months. The tested pre-treatments had limited impact on color (L*, a*, b*, C* and h°) values. The Chroma (C*) and hue (h°) values of dried fig fruit varied between 28.8-35.8 and 74.1-79.8, respectively. The tested pretreatments exerted similar effects on dried fruit water content, water activity, firmness, total soluble solids. The quality changes that occurred during storage were irrespective of the tested pre-treatments. At the end of the storage period, moisture content, water activity, L* and C* values decreased whereas total soluble solids and firmness increased.
Oksar, R.E., Şen, F. and Aksoy, U. (2017). The effects of pre-treatments on color, composition and storability of dried 'Sarılop' fig fruit. Acta Hortic. 1173, 347-352
Ficus carica, color, quality, browning, storage