African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6576

Full Length Research Paper

Sensorial and chemical differences between organic and conventional grown figs (Ficus carica L. Cv. Sarilop)

Buket Erbay1, OÄŸuz Dolgun2* and Birgül Ertan3  
1Department of Food Engineering, Suleyman Demirel University, Faculty of Engineering, 32100, Isparta, Turkey. 2Sultanhisar Vocational College, Adnan Menderes University, 09430, Sultanhisar, Aydin, Turkey. 3Erbeyli Fig Research Instıtute, 09600, Erbeyli, Aydin, Turkey.  
Email: [email protected], [email protected], [email protected]

  •  Accepted: 21 February 2011
  •  Published: 18 August 2011

Abstract

The aim of this research was to determine the differences between organic and conventional grown figs during storage for total sugar content, internal and surface color characteristics and sensorial properties. Total sugar contents of the treatments were significantly different (P < 0.05) at the end of the storage time. It was determined that organic grown figs have higher sugar content than conventionals after 4 months. Whereas, this situations could not be detected by sensory analysis because taste differences between organic and conventional food sometimes could not be detected by sensory evaluation. Some color properties, especially surface characteristics, were considerably different than that at the beginning of the storage. The other noticeable differences between organic and conventional figs are hardness value. According to the results of the sensory analysis, organic figs have much more hardness values in beginning and also the end of the storage.

 

Key words: Color, conventional, fig, organic, sensory.