Physicochemical and Nutritional Characterization of Brebas for Fresh Consumption from Nine Fig Varieties (Ficus carica L.) Grown in Extremadura (Spain)
Table 2
Sugars and organic acids in skin of the brebas according to fig tree varieties and commercial ripening stage (g kg−1 FW).
Sugars
Organic acids
Glucose
Fructose
Sucrose
Citric acid
Malic acid
Succinic acid
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Mean
SD
Variety1
CDB
103.6
35.7
90.9
27.5
1.4
4.5
0.8
0.7
3.3
1.5
2.5
1.0
BT
27.3
16.4
30.4
15.8
0.2
0.2
0.3
0.6
1.6
0.8
1.0
0.6
Ti
69.4
21.2
57.9
22.5
0.2
0.2
0.4
0.4
1.5
0.6
1.5
0.6
SA
32.5
8.5
31.9
9.1
0.2
0.1
0.4
0.3
1.4
1.3
1.2
0.6
CDN
46
34
47.4
23.7
0.2
0.2
0.3
0.2
1.3
0.9
2.4
1.5
BN
62.6
30.4
50.6
20.8
2.5
6.6
0.5
0.3
1.7
1.1
2.2
1.2
CE
70.6
35.3
63.7
19.4
0.4
0.5
0.9
1.0
3.4
1.7
2.6
1.3
TV
40.8
21.4
59.5
31.1
0.6
0.5
0.2
0.2
1.7
1.8
2.9
3.0
BB
41.2
38.2
54.5
21.9
0.2
0.3
0.1
0.2
0.8
1.5
2.6
0.9
Stage
1
50.1
32.8
43.5
23.8
0.9
3.8
0.5
0.7
1.7
1.4
2.2
1.2
2
55.8
29
53.7
22.1
0.4
1.2
0.4
0.5
1.9
1.3
2.3
2.0
3
65.9
42.2
72.1
37.7
0.6
2.6
0.4
0.4
2.3
1.7
2.2
1.4
variety3
ns
stage
ns
ns
ns
ns
vs
ns
ns
ns
ns
ns
CDB: Cuello Dama Blanco; BT: Brown Turkey; Ti: Tiberio; SA: San Antonio; CDN: Cuello Dama Negro; BN: Banane; CE: Colar Elche; TV: Tres Voltas L’Any; BB: Blanca Bétera. In each column, different letter indicates a significant difference within variety or ripening stage (). values: ns: not significant; ; ; .
