Internal fruit quality of figs (Ficus carica L.) in the northern mediterranean region

The content of the most common sugars, organic acids and total phenols and antioxidative potential in fresh fig fruit were determined. Three cultivars were studied: 'Bela petrovka' -a white-type fruit, and 'Crna petrovka' and 'Miljska figa' - both dark-type fruit. The figs were picked in the summer and fall harvests and compared. There was no significant difference between the fruit from the two crops. While there were some significant differences in the sugar and organic acid contents, there were no significant differences among the three cultivars. The dark-fruit cultivars had higher total phenolic contents and therefore higher antioxidative potential. Given the important antioxidant character of the phenolic content and the high sugar levels, figs, either fresh or dried, are a healthy alternative to the consumption of sweets.