engleski

Fig freezing in sugar solution: quality and sensory during storage

In order to examine the effect of fig freezing in sugar solution on its quality and sensory during storage, fresh figs were dipped and frozen in sucrose solution (30 %) (S) and solution of sucrose (30 %) and ascorbic acid (2 %) (SA). Samples frozen in solutions, as well as ones frozen without any solution (control) (C) were stored at -18 °C for 210 days. Samples were analyzed every seventy days (0, 70, 140 and 210 days) for soluble solids (%), pH, color of skin and pulp (ΔE, BI) and they were sensorially evaluated (QDA). Obtained results were statistically analyzed (ANOVA, Tukey's HSD test) and they showed significant differences between samples in majority of the examined parameters upon way of freezing as well as storage time. Samples C and S had the highest soluble solids, what was also sensorially detected, while SA was characterized with the lowest scores for sweetness and characteristic fig flavor among with the highest scored off-taste, off-flavor and off-odor. Considering color, SA showed the highest skin and pulp ΔE, where they were attributed as the samples with the highest sensorially scored skin and pulp color intensity as well. Storage time caused soluble solids and pH decrease, what reflected sensorially as decrease of characteristic fig taste and flavor, thus probably contributed to the appearance of off-taste, off-flavor and off-odor. Fruit pulp showed greater ΔE and BI after 210th day, while ΔE and BI of fruit skin did not show major alterations during storage. Based on the results, it can be concluded that figs freezing in sugar solution did not enhance their quality and sensory properties during storage, while conventionally frozen figs retained the best preserved sensory attributes.

fig ; freezing ; sugar solution ; quality ; sensory ; storage

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