Naslov
Preliminary characterization of morphological and sensorial profile of the fresh fig (Ficus carica L.) fruits obtained from four Croatian cultivars

Autori
Brkić Bubola, Karolina ; Šetić Elvino ; Krapac Marin ; Novoselić Anja

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

Izvornik
Book of abstact of VI. International Symposium on Fig / - , 2019, 35-35

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
Fresh fig fruits ; sensorial profile ; morphological characteristics

Sažetak
Morphological and sensorial profile of fresh fruits of four Croatian fig cultivars (‘Bjelica’, ‘Zamorčica’, ‘Šaraguja’ and ‘Črnica’) grown in the Istria region (Croatia) were obtained. Soluble solids, water and dry matter content in figs were determined. Difference in soluble solids among cultivars was not detected, but ‘Bjelica’ had the highest water and the lowest dry matter content. ‘Črnica’ and ‘Zamorčica’ had globose shape, different from ‘Šaraguja’ (oblong) and ‘Bjelica’ (oblate). The highest weight of fruit had ‘Šaraguja’ and ‘Črnica’, while the lowest ‘Zamorčica’. ‘Bjelica’ had the largest ostiole width. ‘Zamorčica’ and ‘Bjelica’ had medium fruit cavity differentiated from other cultivars (small). ‘Bjelica’ and ‘Črnica’ had the thickest fruit’s skin. During sensory analysis, appearance and texture of the exterior and interior, aroma, flavour, taste, aftertaste and easy of peeling were evaluated. Each investigated fig cultivar had characteristic appearance and flavour sensory profiles. Colours of the fruit skin and pulp were completely different among cultivars. The colour of the pith was off-white in all cultivars, except in ‘Bjelica’ (yellow). The skin texture was similar for ‘Bjelica’ and ‘Zamorčica’ (hairy low, matte) and differed from ‘Črnica’ (smooth, glossy, waxy, powdery) and ‘Šaraguja’ (smooth, matte). Črnica had the highest bitterness, astringency and stickiness, while the lowest sweetness. ‘Zamorčica’ had the lowest pith firm and the highest seed crunchiness. The overall aroma intensity was high in all cultivars, except in ‘Črnica’ (medium). The overall aroma intensity was scored higher than in-mouth flavors, except for ‘Bjelica’. The other aroma attributes, than fig aroma, were different among cultivars. All figs were easy to peel, except ‘Zamorčica’ fruits. The position of the ostiole was open in ‘Bjelica’ and ‘Šaraguja’, and closed in ‘Zamorčica’ and ‘Črnica’. A further study regarding the level of maturity, harvesting year and locations on the sensory profiles of Croatian fig cultivars are needed.

Izvorni jezik
Engleski

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