Naslov
Effect of ripening stage, pectin edible film and packaging conditions on fig (Ficus carica L.) quality and shelf-life

Autori
Levaj, Branka ; Dragović-Uzelac, Verica ; Pedisić, Sandra ; Elez Garofulić, Ivona ; Lončarić, Sanja ; Vahčić, Nada ; Repajić, Maja

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the VI International Symposium on Fig / Krapac, Marin ; Goreta Ban, Smiljana ; Poljuha, Danijela ; Brkić Bubola, Karolina ; Prgomet, Iva ; Weber, Tim ; Palčić, Igor - Poreč, 2019, 39-39

Skup
VI International Symposium on Fig

Mjesto i datum
Rovinj, Hrvatska, 02.09.2019. - 05.09.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fig storage ; ripeness ; edible coating ; sensory evaluation

Sažetak
Optimal harvest time and storage conditions could prolong durability of fresh figs known as highly perishable fruit. Besides, application of edible coatings has also given promising results for figs shelf-life extension. Therefore, the aim of this study was to examine the effect of ripening stage, pectin film coating and packaging conditions on physical-chemical and sensory properties of fresh figs. After harvesting figs were divided in two batches upon ripeness stages according to firmness (threshold mature, firm ripe). Each fig batch was parted in two groups, where one was coated with pectin film and other one was not coated, and packaged in plastic boxes which were not air barrier or semipermeable bags. Prepared samples were stored at 8 °C for 15 days and analyzed for soluble solids, pH, as well as sensory evaluated (QDA) after 3, 6, 9, 12 and 15 days. Since several samples were not edible at 15th day, those results were not considered for statistical analysis. According to the obtained results, majority of sources of variation significantly influenced soluble solids and pH, which were higher in firm ripe samples packaged in bags and non-coated at 9th day. The ripeness stage significantly influenced outer fruit color, as well as sweet taste and figs’ aroma, which was better expressed in the firm ripe fig. Furthermore, packaging type, coating and storage time significantly influenced all examined sensory properties, which were better expressed in samples packaged in bags (probably as a result of passively created modified atmosphere) compared to ones packaged in boxes, as well as in non-coated samples in comparison with coated ones. Generally, based on the taste evaluation, the non-coated threshold mature figs packaged in bags had greater durability, although they were slightly lower scored for taste, than the corresponding ripe figs.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA