PHYSICO-CHEMICAL ATTRIBUTES AND ACCEPTABILITY OF FIG FRUITS CULTIVATED IN SPAIN

The aim of this study was to analyze the morphological, physicochemical and sensory characteristics of four fig fruits varieties grown in southeast Spain. For this study were used fig fruits coming from the experimental area of Orihuela Polytechnic School, University Miguel Hernandez of Elche/Spain. After harvesting the fruits were brought to the Postharvest laboratory of Cartagena Polytechnic University/Spain, where the weight characterization, longitudinal and equatorial diameter, ostiole diameter (morphological), consistency, pH, soluble solids, sugars, total polyphenols and antioxidant capacity (physico-chemical),,) was performed, and sensory analysis of four fig fruits varieties (Colar, San Antonio, Cuello de Dama Negro and Tiberio). The experiment consisted of 4 treatments (varieties) and 3 replicates per treatment, being 20 fruits for the morphological variables and 5 fruit was used for the physico-chemical variables. When observed significant differences between these treatments were subjected to the Tukey test at 5% probability. The Colar variety showed the best morphology, but not different from the other varieties in relation to chemical and sensory characteristics. The variety of Tiberio fruits showed less firmness and low sensory quality, indicating lower acceptability. The Colar and Cuello de Dama Negro showed fruit varieties with higher levels of total polyphenols and antioxidant capacity.[