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The four cultivars used in the trial: Natalese Nera (A), Comunione (B), Verde di Natale (C), Processotto Nero (D).
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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 applica...
Citations
... The samples of table olives used for tasting were kept between 20 and 25 • C, and the panel test was performed under diffused daylight. The sensory profile was adapted to the sweet olive cultivars analyzed in this study from our previous work on the sensory evaluation of fig products [22]. ...
Some olive cultivars grown in southeastern Italy are characterized by the production of olives with a reduced level of bitterness. They are known as sweet olive cultivars and fruits are usually consumed directly or cooked without any debittering process, offering either health benefits to consumers, thanks to the high content of antioxidants, or an economic benefit to farmers for their higher price with respect to both table and oil olives. This study evaluates and compares the organoleptic, pomological, chemical, and physical parameters of seven sweet olive cultivars at different ripening degrees in the Puglia region over 8 weeks of maturity stage for two consecutive seasons (2022 and 2023). The organoleptic evaluation was performed by a restricted panel of usual consumers/experts of sweet olives. The results showed a higher preference for the olive cultivars locally named Triggiano Dolce, Cerasella, and Mele. Significant differences in weight, length, and width of the fruits were observed based on both cultivar and year. The phenolic composition of olive cultivars was significantly affected by both cultivar and harvest year, with Cazzinicchio and Cellina di Nardò having the highest total polyphenols. The analysis of water fraction extracted from olive samples by liquid chromatography coupled with mass spectrometry led to the identification of eleven compounds belonging to the secoiroids, phenylpropanoids, phenylethanolids, and flavonoids classes. The comparison of these compounds among the studied cultivars highlighted significant differences.
... Most wild figs, or very close to the wild form (caprifig), which are quite common in the Middle East and the Mediterranean, are distinguished essentially by a mutation affecting the flowers of the inflorescences, which, due to the suppression of the androecium, are all functionally female making the syconium succulent and therefore edible. A first, simple classification of varieties is based on the characteristics of the fruit such as the color of the skin, which can vary from green/yellow to blue or dark purple (Solomon et al. 2006), the time of ripening (early, late, or very late), or even the number of crops, 1/2/3 per year (fall, spring, and summer or summer only) (Ouchemoukh et al. 2012;Vallejo et al. 2012), and finally on the destination of the product (consumed fresh, with and without skin, dehydrated, as jam or juice, etc.) Polat 2008, Aljane andFerchichi 2009;Harzallah et al. 2016;Hoxha and Kongoli 2016;Solomon et al. 2006;Ferrara et al. 2023). Another important classification concerns production aspects and pollination, according to which figs are classified into 4 types. ...
The fig represents one of the oldest and widespread species in the Mediterranean basin, and thanks to man-made selections, it is possible to survey numerous varieties currently used for both main crop and brebas production. The fig is often associated with the birth of horticulture in Mediterranean and Near Asia areas. Figs were probably carried to southern Italy by Phoenicians and successively by Greeks and played an important role in Roman society. Puglia was in the past the most important region in southern Italy to produce figs and especially brebas (first crop), thanks to the excellent qualitative aspects of some varieties such as ‘Petrelli’ (syn. “Fiorone di S. Giovanni,” “Fiorone di S. Antonio”) and ‘Domenico Tauro’ that are mainly cultivated in the provinces of Bari and Brindisi. Main crop production, on the other hand, has always been based on the ‘Dottato’ variety, which was mainly used for drying and is partly consumed fresh, but also processed into jams and marmalades. There are numerous ‘minor’ varieties, which allow Puglia to be among the regions in the world with the greatest fig biodiversity, a kind of living repository grown during the centuries and in the last years rediscovered. However, the consumption and trade are exclusively at the local level, due to limited resistance to handling and shipping of such fruit; only a limited amount is destined to export. The main fig varieties cultivated in Puglia allow a wide ripening calendar starting from the first 10 days of June for brebas (often at the end of May) and ending in late September–October with late ripening varieties. The purpose of this mini review is to highlight the high degree of biodiversity that exists in Puglia region since many centuries, and the importance that this ancient crop could have in modern fruit growing, as it was once a key player in market scenarios in many Mediterranean and Near Asia countries. The fig biodiversity could be used either for fresh and processed consumption or for breeding programs for new varieties with desired traits and qualities.
... The tomato sauce was produced using various samples. The panelists evaluated each item based on its taste, flavor, color, and overall acceptability using a hedonic preference scale ranging from 1 to 9, as defined by other researchers (Ferrara et al., 2023). The scale spans from (1) strongly dislike to (9) strongly like. ...
... In recent years, there has been an increase in the occurrence of negative climatic events such as spring frost, heat waves, and droughts. Agrivoltaic systems can mitigate these effects together with the adoption of cultural practices, i.e., pruning times [167] and have a positive impact on crop growth, in particular on crops well adapted to the climatic conditions of the area such as fig, winegrape, blackberry, etc. The presence of solar panels can create a better microclimate for crops during periods of rising temperatures and limited water supply. ...
Feeding nine billion people by 2050 will be a challenge due to climate change. There is a significant portion of abandoned and unused marginal lands across the nation and in the Puglia region, in Southern Italy. Innovative techniques and practices in the frame of climate-smart agriculture can help rehabilitate marginal lands into productive and profitable areas. The objective of this study was to systematically review the literature on marginal areas in Puglia, responding to the lack of information in this context and evaluate their revitalization potential. We systematically reviewed the literature on unused/marginal areas and identified related studies dealing with different types of marginal areas and their potential for sustainable rural development. Marginal areas in Puglia represent a range of historical rural landscapes that support biodiversity, the economy, and ecological services. However, the analysis of the current situation in Puglia’s marginal areas indicates a lack of infrastructure and scarce resources, which led to land abandonment and the migration of local residents, resulting in the deterioration of the ecological system. Therefore, establishing a sustainable policy is crucial for preserving the local heritage and economy of the region. However, policymakers should carefully study the challenges and opportunities arising from local contexts before embarking on ambitious place-based innovation strategies. The analysis indicates that both biophysical and socio-economic factors are strategic elements for improving the revitalization potential of marginal areas for sustainable development. This review provides useful information regarding the revitalization potential of marginal areas for food, feed, and non-food production, which is crucial in the implementation of a sustainable development strategy for rural communities in Puglia but can also be applied to similar areas in other countries. However, the success of the sustainable development strategy in Puglia’s marginal areas should consider the vital function of farmers’ self-organization and social capital as key factors in the adoption of agricultural innovations for the revitalization of these areas.
... The interior of the fig(Ficus carica L.) contains numerous small, edible seeds[19].Fig (Ficus carica L.) fruit is typically harvested when fully ripe, asfig (Ficus carica L.)do not continue to ripen once picked. Harvesting figs at the peak of ripeness ensures the best flavor and texture[20]. So it is very important to know the nutritional content infig (Ficus carica L.) fruit according to its ripeness level to get information about the best nutritional content at the right ripeness level. ...
Vitamin C, as a crucial nutrient, plays a vital role in human health and is known to be sensitive to various factors such as ripeness level, storage and heating conditions. This study aimed to determine the effect of ripeness level, storage and heating conditions on vitamin C in fig (Ficus carica L.) fruit juice using bivolmetric sensor. Fig (Ficus carica L.) fruit juice samples with different ripeness level were collected and analyzed the vitamin C. Full-ripe fig (Ficus carica L.) fruit juice samples subjected at different storage (cold, cool, and room temperature) and heating (30 °C, 60 °C, and 90 °C) conditions. The vitamin C level was monitored using a bivoltammetry sensor. The results showed that the higher ripeness level of fig (Ficus carica L.) fruit the lower level of the vitamin C. The results also showed that the higher storage and heating conditions generally accelerate with degradation of vitamin C. Degradation of vitamin C content in fig (Ficus carica L.) fruit juice with all different storage temperature had the best kinetic model fit zero order. Meanwhile, heating temperature at 30 °C and 60 °C showed that the best kinetic model fit first order. But, heating temperature at 90 °C showed that the best kinetic model fit second order. The kinetic modeling analysis showed that storage and heating conditions significantly influenced the degradation kinetics of vitamin C in the fig (Ficus carica L.) fruit juice.
Dried fig production and trade are prominent in Mediterranean and Middle east countries, with Turkey as the major player. Concerns about the quality of Turkish supply in the EU market give chances to the Italian production to uphold quality standards and cope with the increasing demand. National consumption of dried figs is showcased in market reports and nutritional surveys, with insufficient insights on consumers’ preferences. This research combines qualitative and quantitative approaches to enrich the current knowledge and uncover consumers’ attitudes towards whole dried figs. A face-to-face survey was conducted to assess the relevance of selected intrinsic, extrinsic and credence attributes upon purchasing. A hierarchical cluster analysis detected four typologies of consumers and validate previous findings on taste being the prime purchasing driver. Price affects more the behaviour of low-income large families; the groups are featured by contrasting opinions on environmental and societal impacts of dried fig production, and its rootedness to the local context. This allowed to draft some considerations on possible marketing strategies tailored to different consumers.
