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Journal of Food Quality
Volume 2017, Article ID 6302109, 12 pages
Research Article

Physicochemical and Nutritional Characterization of Brebas for Fresh Consumption from Nine Fig Varieties (Ficus carica L.) Grown in Extremadura (Spain)

1Finca La Orden-Valdesequera Research Center (CICYTEX), Horticulture, Government of Extremadura, Autovía Madrid-Lisboa, s/n, 06187 Badajoz, Spain
2University Institute of Agricultural Resources (INURA), University of Extremadura, Avda. de Elvas, s/n, 06006 Badajoz, Spain
3Food Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Avda. Adolfo Suárez, s/n, 06007 Badajoz, Spain
4Agri-Food Technology Institute of Extremadura (INTAEX-CICYTEX), Plant Food, Government of Extremadura, Avda. Adolfo Suárez, s/n, 06007 Badajoz, Spain

Correspondence should be addressed to Alberto Martín; se.xenu@nitrama

Received 15 November 2016; Accepted 12 December 2016; Published 16 January 2017

Academic Editor: Ángel A. Carbonell-Barrachina

Copyright © 2017 Cristina Pereira et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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.