ATRIBUTOS FÍSICO-QUÍMICOS E ACEITABILIDADE DOS FRUTOS DE FIGUEIRAS CULTIVADAS NA ESPANHA

Manoel Euzébio de Souza, Monia Jenmi, Pablo Melgarejo, Sarita Leonel, Mariano Otón, Francisco Artés

Resumo


O objetivo deste trabalho foi analisar as características físico-químicas e sensoriais dos frutos de quatro variedades de figueira (Colar, San Antonio, Cuello de Dama Negro e Tiberio) cultivadas no sudeste da Espanha. Para este estudo foram utilizados figos oriundos de uma área experimental da Escola Politécnica Superior de Orihuela da Universidade Miguel Hernández de Elche/Espanha. Os frutos foram avaliados no Laboratório de Pós-Colheita da Universidade Politécnica de Cartagena/Espanha. Foram mensuradas características como firmeza, pH, sólidos solúveis, açúcares, polifenóis totais, capacidade antioxidante e a análise sensorial dos frutos de quatro variedades de figueiras. Foram considerados 4 tratamentos (variedades) e 3 repetições por tratamento, para cada repetição foram utilizados 5 frutos. Os frutos da variedade Tiberio mostraram menor firmeza e baixa qualidade sensorial, indicando menor aceitabilidade. As variedades Colar e Cuello de Dama Negro apresentaram frutos com maiores teores de polifenóis totais e capacidade antioxidante.

Palavras-chave: Ficus carica L, qualidade, análise sensorial.

 

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

ABSTRACT

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 Hernández 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.[

Keywords: Ficus carica L, quality, sensory analysis.

 

DOI: http://dx.doi.org/10.14583/2318-7670.v02n03a02


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DOI: http://dx.doi.org/10.31413/nativa.v2i3.1501

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