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Physicochemical and Nutritional Characterization of Brebas for Fresh Consumption from Nine Fig Varieties (Ficus carica L.) Grown in Extremadura (Spain)
Joint Authors
Córdoba, María de Guía
Pereira, Cristina
López Corrales, Margarita
Martín, Alberto
Villalobos, María del Carmen
Serradilla, Manuel Joaquín
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-01-16
Country of Publication
Egypt
No. of Pages
12
Abstract EN
The quality characteristics of brebas for fresh consumption from nine fig varieties at different commercial ripening stages were determined.
Physicochemical and nutritional parameters were analyzed for both skin and flesh, and the findings were compared among varieties and ripening stages.
The results revealed that the major nutrient components in brebas are sugars, such as glucose and fructose, and mineral elements, including K, Ca, P, and Mg.
Most nutrients evaluated are important elements that contribute to the commercial quality of brebas.
“Brown Turkey” and “Banane” varieties showed the highest weight and width.
The concentrations of the monomer sugars studied were higher in flesh than skin, and the “Cuello Dama Blanco” and “Colar Elche” varieties showed the highest content of these sugars.
The early ripening stage, coinciding with a fast increase in fruit size, was also associated with a higher fiber and protein contents, TA, and firmness for “Banane,” “Brown Turkey,” and “Blanca Bétera” varieties.
Conversely, the later ripening stage was related to a significant increase of TSS, MI, and color intensity.
Finally, no clear changes in the concentrations of organic acids were observed between different varieties and commercial ripening stages.
American Psychological Association (APA)
Pereira, Cristina& López Corrales, Margarita& Martín, Alberto& Villalobos, María del Carmen& Córdoba, María de Guía& Serradilla, Manuel Joaquín. 2017. Physicochemical and Nutritional Characterization of Brebas for Fresh Consumption from Nine Fig Varieties (Ficus carica L.) Grown in Extremadura (Spain). Journal of Food Quality،Vol. 2017, no. 2017, pp.1-12.
https://search.emarefa.net/detail/BIM-1175975
Modern Language Association (MLA)
Pereira, Cristina…[et al.]. Physicochemical and Nutritional Characterization of Brebas for Fresh Consumption from Nine Fig Varieties (Ficus carica L.) Grown in Extremadura (Spain). Journal of Food Quality No. 2017 (2017), pp.1-12.
https://search.emarefa.net/detail/BIM-1175975
American Medical Association (AMA)
Pereira, Cristina& López Corrales, Margarita& Martín, Alberto& Villalobos, María del Carmen& Córdoba, María de Guía& Serradilla, Manuel Joaquín. Physicochemical and Nutritional Characterization of Brebas for Fresh Consumption from Nine Fig Varieties (Ficus carica L.) Grown in Extremadura (Spain). Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-12.
https://search.emarefa.net/detail/BIM-1175975
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1175975