Effect of altitudes on physical and chemical properties of sun-dried fig (Ficus carica 'Sarılop') fruit
Turkish dried figs are produced in orchards located at different altitudes ranging from sea level to nearly 800 m above sea level (a.s.l.). From 1970s onward, fig plantations have moved toward higher altitudes due to various factors. This study aimed at determining the impact of altitude on some fruit physical and chemical properties. Fruit quality was monitored in four fig orchards at altitudes ranging between 46 and 759 m a.s.l. in Aydın province for two years. The results revealed that average fruit weight was the highest in the low-land orchard whereas the lowest at 501 m. The total soluble solid contents were higher at two lower altitudes. The skin L* color value was the highest at 759 m compared to those harvested from orchards at 46 m a.s.l. The ratio of fruit losing quality due to physiological disorders was significantly higher in the low-land orchard and were lower in orchards located at 228, 501 and 759 m a.s.l. The titratable acidity of the dried fruit obtained from low-land orchard had 33% higher and measured as 0.78 g citric acid 100 g‑1 dried weight. The altitude had no significant effect on fruit moisture content, water activity (aw) or firmness. Turkish sun-dried figs are known in the world trade for their large size and supreme quality. As the fig orchards move toward higher altitudes, average weight decreases however share of marketable fruit quality increases. Optimization of plant nutrition and soil fertility management may help to overcome reduction in fruit size at higher altitudes.
Şen, F., Aksoy, U., Özer, K.B., Can, H.Z. and Konak, R. (2021). Effect of altitudes on physical and chemical properties of sun-dried fig (Ficus carica 'Sarılop') fruit. Acta Hortic. 1310, 149-156
fruit weight, dried fruit quality, color, acidity, physiological disorders