Underutilized Fig (Ficus carica L.) Cultivars from Puglia Region, Southeastern Italy, for an Innovative Product: Dried Fig Disks

Abstract

Fig fruits have recently received more attention by consumers for their quality as either fresh or dried fruits and, consequently, growers are becoming more interested in the cultivation of this species. Figs are mainly consumed as processed fruits (dried, marmalade, jam, etc.), but limited attention has been paid to new possible processing applications of several local cultivars grown in Mediterranean countries. This study aimed to investigate both the morpho-pomological characteristics and consumer sensory ratings (two groups: students and technicians) for four fig cultivars processed as a new type of product, ‘dried fig disks’. The results showed that three out of the four cultivars (Processotto Nero, Natalese Nera, and Verde di Natale) had good pomological characteristics such as fruit weight and skin color, as well as easy peeling, yield, ripening time, and TSS. The same cultivars received positive hedonic scores for appearance (>5 on a 10-point hedonic scale), flavor (4–6 on a 10-point hedonic scale) and taste (6–7 on a 10-point hedonic scale). The overall score was positive for Processotto Nero, Natalese Nera, and Verde di Natale (>5 on a 10-point hedonic scale), whereas one cultivar, Comunione, was less appreciated (<5 on a 10-point hedonic scale). The flavor–sensory attributes most appreciated were black-red fruit, cooked, grassy, and floral; fig off-flavors were perceived as rancid only by students and to a limited extent. Consumer overall acceptance toward dried fig disks was mainly driven by the acceptability of appearance of the new product, together with pleasant flavor and taste.