Physicochemical and Nutritional Characterization of Brebas for Fresh Consumption from Nine Fig Varieties (Ficus carica L.) Grown in Extremadura (Spain)
Table 1
Values of firmness, TSS, pH, TA, and MI for the breba varieties and commercial ripening stages studied.
Varieties/stage
Firmness (N mm−1)
TSS (°Brix)
pH
TA (g citric acid 100 g−1 FW)
MI (TSS/TA)
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Variety
“Cuello Dama Blanco”
1.9
1.4
19.1
3.9
6.1
0.3
0.1
0.02
221
67.8
“Brown Turkey”
7.1
3.3
15.2
1.1
5.7
0.3
0.1
0.02
151
56.9
“Tiberio”
2.5
1.9
16.2
1.6
5.7
0.3
0.1
0.03
141
36.9
“San Antonio”
2.5
1.3
16.2
1.8
6.0
0.3
0.1
0.02
190
60.1
“Cuello Dama Negro”
3.5
2.1
18.9
2.4
5.5
0.3
0.2
0.05
140
57.2
“Banane”
4.0
1.7
15.4
1.5
5.4
0.4
0.2
0.06
112
53.3
“Colar Elche”
3.1
1.3
18.6
1.5
5.5
0.4
0.1
0.04
148
50.3
“Tres Voltas L’Any”
2.1
1.1
18.0
1.6
5.7
0.3
0.1
0.03
141
47.9
“Blanca Bétera”
4.2
1.8
16.9
2.2
5.3
0.3
0.2
0.06
108
54.4
Stage
1
4.9
2.7
15.6
2.0
5.4
0.3
0.2
0.05
110
44.8
2
3.2
1.7
17.1
1.9
5.6
0.4
0.1
0.05
133
42.4
3
1.9
1.2
19.1
2.5
5.9
0.4
0.1
0.03
201
57.1
variety2
stage
variety stage
In each column, different letter indicates a significant difference within variety or ripening stage (). values: ; ; .
