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.

Full text

Citation: Ferrara, G.; Magarelli, A.;
Mazzeo, A.; Coletta, A.; Crupi, P.;
Loperfido, F.; Maggi, G.; Venerito, P.
Underutilized Fig (Ficus carica L.)
Cultivars from Puglia Region,
Southeastern Italy, for an Innovative
Product: Dried Fig Disks. Processes
2023,11, 1485. https://doi.org/
10.3390/pr11051485
Academic Editor: Maria João Sousa
Received: 18 April 2023
Revised: 5 May 2023
Accepted: 12 May 2023
Published: 14 May 2023
Copyright: © 2023 by the authors.
Licensee MDPI, Basel, Switzerland.
This article is an open access article
distributed under the terms and
conditions of the Creative Commons
Attribution (CC BY) license (https://
creativecommons.org/licenses/by/
4.0/).
processes
Article
Underutilized Fig (Ficus carica L.) Cultivars from Puglia Region,
Southeastern Italy, for an Innovative Product: Dried Fig Disks
Giuseppe Ferrara 1, * , Andrea Magarelli 1, Andrea Mazzeo 1, Antonio Coletta 2, Pasquale Crupi 3,
Francesco Loperfido 4, Giuseppe Maggi 4and Pasquale Venerito 5
1Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via G. Amendola 165/A,
70126 Bari, Italy; andrea.magarelli@uniba.it (A.M.); andrea.mazzeo@uniba.it (A.M.)
2CREA, Council for Agricultural Research and Economics, Research Center for Viticulture and Enology,
70010 Turi, Italy; antonio.coletta@crea.gov.it
3Interdisciplinary Department of Medicine, University of Bari Aldo Moro, 70124 Bari, Italy;
pasquale.crupi@uniba.it
4Foundation ITS Academy Agroalimentare Puglia S.C., 138 Cda Marangi n. 26, 70010 Locorotondo, Italy;
lope.francesco@gmail.com (F.L.); g.maggi@itsagroalimentarepuglia.it (G.M.)
5
Centre of Research, Experimentation and Training in Agricultural CRSFA ‘Basile Caramia’, Via Cisternino 281,
70010 Locorotondo, Italy; pasqualevenerito@crsfa.it
*Correspondence: giuseppe.ferrara@uniba.it; Tel.: +39-(080)-5442979
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.
Keywords: disks; sensory analysis; dried figs; health benefits; fig processing
1. Introduction
Ficus carica (Moraceae), commonly known as fig, is one of the more than 750 species
of the tree genus Ficus [
1
,
2
]. It is cultivated widely in the Mediterranean region, where
it is reported to have become established
≈
6000 years ago [
3
]. The simplicity of fig
tree domestication, by cutting and planting part of branches/twigs, and the nutritional
role of its edible fruit (mainly dried) in human diet explain the ancient association with
horticulture and why its success has preceded that of other fruit trees [
4
]. Fig as a fresh fruit
is very perishable, with a short post-harvest life, i.e., 7–10 days [
5
], and its availability for
extended consumption has been made possible through sun drying since ancient times [
6
].
The world’s biggest producer and exporter of figs, Turkey, contributed 300,000 MT of figs
produced in 2019, 84,923 MT of which were exported as dried fruits, for a commercial
Processes 2023,11, 1485. https://doi.org/10.3390/pr11051485 https://www.mdpi.com/journal/processes

Processes 2023,11, 1485 2 of 14
value of almost USD 300 million [
7
]. The production and consumption/export of dried figs
is typical of countries with Mediterranean climates, as well as countries such as Iran or
Afghanistan, whereas dried figs were imported from several countries at a total of almost
90,000 MT in 2019 [
7
]. The nutritional composition of fig fruits varies among the cultivars
because of the growing conditions (pedo-climatic characteristics), the cultural practices
adopted, time of harvest, duration of ripening, etc. [
6
]. Dried figs possess a high polyphenol
concentration when compared with other fruits and are rich in fiber, copper, manganese,
magnesium, potassium, calcium, and vitamin K [
8
]. Dried figs are available on the market,
even as further processed fruits, i.e., filled with nuts or covered with chocolate or other
ingredients. In addition to being consumed as they are, dried figs can be further processed
as concentrated syrup, wine, or vinegar [6].
Sliced dried fruits are available on the market for very popular fruits, such as apple,
pineapple, banana, etc. The possibility to process the figs as sliced dried fruits (dried
fig disks) could prompt a higher inclination to the consumption of this healthy fruit and
consequently to its cultivation. On the other hand, sliced dried figs could also be sold
directly as snack products in vending machines in schools, gyms, and stores, and be
available to young people as a healthy alternative to junk food. As a sun-dried fruit, it has
also been used as fig tea, since the ripe fig fruits are cut into thin slices and put in the boiled
water of a cup of tea, providing a relaxing and refreshing effects [9].
Further interests have been focused on its biological activities and the role of fruit
drying technologies in the processing industry of fig to preserve these healthy properties.
Mechanical and electrical devices (even with solar power) enhance the productivity of
drying and improve natural antioxidant compounds, consumer safety, and the final quality
of fruits in general [
10
–
12
]. Most of the studies in the pharmacological field validate its
potential application as a food supplement, not only for healthy diets, but also even for
medical usages [8,13].
The key features for figs to be used for drying include: high total soluble solids content
(TSS), low acidity values (TA), fleshy skin together with visual appeal, organoleptic char-
acteristics (porosity, texture, rehydration properties, flavor, juiciness, taste, firmness, etc.),
chemical properties (water activity, chemical stability, taint, off-flavor, etc.), as well as safety
(microbial load, pests and contaminants), which are also the leading quality parameters in
other dried fruits [
8
,
14
]. However, considering the high relevance of organoleptic character-
istics as an essential quality trait of fruit, the human sensory description remains the best
approach to evaluate the consumers’ preferences and appreciation for such foods [
15
]. The
sensory description requires a process of quantification of personal responses, based on a
specific questionnaire and a group of members defined as panelists. It is recommended that
at least one group consists of untrained consumers, so that the evaluation can be sufficiently
accurate; commonly, children or students represent a potential consumer category for this
purpose [16].
The presence of many local cultivars and the possibility of new processing approaches
are solid keys to promoting new interest in fig cultivation. The recent data (2022) for Puglia
Region (Southeastern Italy) report that the agricultural area dedicated to fig is 500 ha with a
harvested amount of 3342 MT, with respect to 1490 ha and 9481 MT reported for Italy [
17
];
this limited cultivation is due to its low-value crop attraction for the growers. In recent
years, several studies have been conducted to investigate the fig rich genetic diversity
and counteract germplasm erosion in Puglia Region [
18
–
21
]. On these bases, an accurate
analysis of germplasm characterization is a useful tool for guiding on-farm conservation
and valorization of local fig accessions [
22
]. Evaluation of threatened accessions can reveal
important agronomic and organoleptic characteristics for both economic profitability and
consumer acceptance. Moreover, the application of different technologies to the traditional
methods of processing could add more value to the final product on the market.
The aim of this study was to evaluate, either pomologically or sensorially, a new
processed food (dried fig disks) obtained from local fig cultivars as a marketable novel snack
product, in order to obtain a new interest for fig cultivation, appreciation, and consumption

Processes 2023,11, 1485 3 of 14
toward more sustainable and healthy horticulture. Figs have been dried as whole fruits
for centuries, but to our knowledge, this is the first time that: (a) dried figs are being
produced as thin disks to make them more attractive for new and traditional consumers;
(b) underutilized fig cultivars are being used for such a purpose; (c) late-ripening and
dark-skinned cultivars are being evaluated as dried disks.
2. Materials and Methods
2.1. Fig Materials and Organoleptic Analyses
In Puglia Region, Southeastern Italy, 4 local fig cultivars (Figure 1), identified and
described in a previous project, were used for the drying process: ‘Verde di Natale’,
‘Processotto Nero’, ‘Natalese Nera’ and ‘Comunione’. These four fig cultivars were chosen
because they are defined as ‘winter figs’, due to the fact that they start ripening from the end
of summer (Processotto Nero) almost up to December (Verde di Natale). The wide ripening
time could allow for the production of dried figs even during autumn and winter, in order
to have a new processed product (fig disks) with different organoleptic characteristics as
the season proceeds. Moreover, this could be a chance for the valorization of minor and
underutilized fig cultivars, in order to prevent their loss and favor a new edible use as
dried figs.
Processes 2023, 11, x FOR PEER REVIEW 3 of 15
The aim of this study was to evaluate, either pomologically or sensorially, a new pro-
cessed food (dried g disks) obtained from local g cultivars as a marketable novel snack
product, in order to obtain a new interest for g cultivation, appreciation, and consump-
tion toward more sustainable and healthy horticulture. Figs have been dried as whole
fruits for centuries, but to our knowledge, this is the rst time that: (a) dried gs are being
produced as thin disks to make them more aractive for new and traditional consumers;
(b) underutilized g cultivars are being used for such a purpose; (c) late-ripening and
dark-skinned cultivars are being evaluated as dried disks.
2. Materials and Methods
2.1. Fig Materials and Organoleptic Analyses
In Puglia Region, Southeastern Italy, 4 local g cultivars (Figure 1), identied and
described in a previous project, were used for the drying process: ‘Verde di Natale’, ‘Pro-
cessoo Nero’, ‘Natalese Nera’ and ‘Comunione’. These four g cultivars were chosen
because they are dened as ‘winter gs’, due to the fact that they start ripening from the
end of summer (Processoo Nero) almost up to December (Verde di Natale). The wide
ripening time could allow for the production of dried gs even during autumn and win-
ter, in order to have a new processed product (g disks) with dierent organoleptic char-
acteristics as the season proceeds. Moreover, this could be a chance for the valorization of
minor and underutilized g cultivars, in order to prevent their loss and favor a new edible
use as dried gs.
The characterization of the fruits from the four cultivars was carried out using the
IPGRI (International Plant Genetic Resources Institute) descriptors for Ficus carica [23].
The g fruits were collected at the ripening stage (based on color, size, and TSS) to be
used for the successive processing activities. In total, 3 replicates of 10 fruits each were
used for the determination of: total soluble solids (TSS) using a digital refractometer
(model HI 96801, Hanna Instruments, Woonsocket, RI, USA); as well as titratable acidity
(TA) and pH using an automated pH-meter (PH-Buree 24, Crison Instruments, Barce-
lona, Spain).
Before the drying process, fruits were sorted and selected, and fruits with defects
(cavities, browning, etc.) were discarded. Fruits to be dried were cleaned of dust and soil
particles. The commercial quality standards for the dried g market are overseen by the
United Nations Economic Commission for Europe (UNECE) under their Dry and Dried
Product Standard. Under DPP-14, producers are responsible for ensuring minimum re-
quirements are met before their products are marketed to consumers. These requirements
include physical appearance, hygienic condition, and overall texture [8]. The commercial
quality standards require that dried gs produced for direct consumption must contain
moisture of less than 26% for untreated gs, and 26–40% for high moisture, treated gs.
The global market for dried gs is characterized by fruits obtained through the sun drying
of fresh or semi-dried (on the tree) gs on trays, mats, or under tunnels [24]. It is obvious
that drying parameters such as air temperature, velocity, and relative humidity, as well as
duration of the processing, aect the nal quality of the dried gs [8].
(A)
(B)
Processes 2023, 11, x FOR PEER REVIEW 4 of 15
(C)
(D)
Figure 1. The four cultivars used in the trial: Natalese Nera (A), Comunione (B), Verde di Natale
(C), Processoo Nero (D).
2.2. The Drying Process
The procedure adopted for drying the gs was adapted in order to obtain a new nal
product (dried g disks) with respect to indications by the manufacturer of the dryer [25],
calibrated to the whole fruit. It is well known that novelty represents a factor that increases
consumer curiosity and could increase the appeal towards a specic category of products
(‘positive consumer reaction’). The change in the shape and type of presentation of the
dried gs and the processing method were conducted in order to preserve and increase
the content of the bioactive substances as healthy components and sensory characteristics,
now recognized as fundamental drivers for consumer appreciation and choice. The drying
process adopted in the trial is described in Figure 2.
Figure 2. Diagram of the processing activities adopted.
Figure 1.
The four cultivars used in the trial: Natalese Nera (
A
), Comunione (
B
), Verde di Natale (
C
),
Processotto Nero (D).
The characterization of the fruits from the four cultivars was carried out using the
IPGRI (International Plant Genetic Resources Institute) descriptors for Ficus carica [23].
The fig fruits were collected at the ripening stage (based on color, size, and TSS) to be
used for the successive processing activities. In total, 3 replicates of 10 fruits each were used
for the determination of: total soluble solids (TSS) using a digital refractometer (model HI
96801, Hanna Instruments, Woonsocket, RI, USA); as well as titratable acidity (TA) and pH
using an automated pH-meter (PH-Burette 24, Crison Instruments, Barcelona, Spain).
Before the drying process, fruits were sorted and selected, and fruits with defects
(cavities, browning, etc.) were discarded. Fruits to be dried were cleaned of dust and
soil particles. The commercial quality standards for the dried fig market are overseen
by the United Nations Economic Commission for Europe (UNECE) under their Dry and

Processes 2023,11, 1485 4 of 14
Dried Product Standard. Under DPP-14, producers are responsible for ensuring minimum
requirements are met before their products are marketed to consumers. These requirements
include physical appearance, hygienic condition, and overall texture [
8
]. The commercial
quality standards require that dried figs produced for direct consumption must contain
moisture of less than 26% for untreated figs, and 26–40% for high moisture, treated figs.
The global market for dried figs is characterized by fruits obtained through the sun drying
of fresh or semi-dried (on the tree) figs on trays, mats, or under tunnels [
24
]. It is obvious
that drying parameters such as air temperature, velocity, and relative humidity, as well as
duration of the processing, affect the final quality of the dried figs [8].
2.2. The Drying Process
The procedure adopted for drying the figs was adapted in order to obtain a new final
product (dried fig disks) with respect to indications by the manufacturer of the dryer [25],
calibrated to the whole fruit. It is well known that novelty represents a factor that increases
consumer curiosity and could increase the appeal towards a specific category of products
(‘positive consumer reaction’). The change in the shape and type of presentation of the
dried figs and the processing method were conducted in order to preserve and increase
the content of the bioactive substances as healthy components and sensory characteristics,
now recognized as fundamental drivers for consumer appreciation and choice. The drying
process adopted in the trial is described in Figure 2.
Processes 2023, 11, x FOR PEER REVIEW 4 of 15
(C)
(D)
Figure 1. The four cultivars used in the trial: Natalese Nera (A), Comunione (B), Verde di Natale
(C), Processoo Nero (D).
2.2. The Drying Process
The procedure adopted for drying the gs was adapted in order to obtain a new nal
product (dried g disks) with respect to indications by the manufacturer of the dryer [25],
calibrated to the whole fruit. It is well known that novelty represents a factor that increases
consumer curiosity and could increase the appeal towards a specic category of products
(‘positive consumer reaction’). The change in the shape and type of presentation of the
dried gs and the processing method were conducted in order to preserve and increase
the content of the bioactive substances as healthy components and sensory characteristics,
now recognized as fundamental drivers for consumer appreciation and choice. The drying
process adopted in the trial is described in Figure 2.
Figure 2. Diagram of the processing activities adopted.
Figure 2. Diagram of the processing activities adopted.
The fig fruits were cut into thin slices, 4–6 mm thick, to allow for very rapid drying.
After cutting, the slices were immersed for few minutes in an ascorbic acid bath at a

Processes 2023,11, 1485 5 of 14
concentration of 0.3 g/L. Subsequently, the slices were placed on a tray and finally sent
through the drying process, which was applied in two steps: (1) for 30 h (after 20 h, the
slices were flipped) at 55
◦
C and (2) for 1.5 h at 68
◦
C. The final yield of the dried slices was
in the range of 16–23%.
2.3. The Experimental Sensory Procedure
Sensory analysis is defined as ‘a scientific method used to awaken, measure, analyze,
and interpret those responses to products that are the result of perception through the
senses of sight, smell, touch, taste, and hearing’ (Definition accepted and adopted by the
American Society for Testing and Materials and Institute of Food Technologists) [
26
,
27
]. In
the case of new products that are not habitually consumed and that may be unrelated to
usual consumption, in terms of shape, aroma, and taste, the sensory analysis represents a
crucial phase to define the degree of acceptability of the food, regardless of whether it has
significant nutraceutical characteristics in its composition.
Two random working groups of panelists were involved in the tasting of the fig disks:
(1) 20 untrained students from the 4th and 5th classes of 2 schools (Group 1), comprising
14 males and 6 females with an average age of 17 years; and (2) 11 trained technicians
involved in the agri-food sector (Group 2), for a total of 31 panelists.
The two sensory analysis panels took place on two distinct days, one for each group.
Each panelist was provided with 4 copies of an evaluation card (one for each fig cultivar)
and received the samples of the four ‘dried fig disks’ in disposable white plastic plates
coded with one-digit numbers (1, 2, 3, 4).
In order to facilitate the taste and flavor recognition procedure, some specific samples
were prepared for sweet, bitter, tannic acid, and cooked reference.
2.4. The Hedonic Scale
For each fig cultivar, the panelist was asked to evaluate sensorial parameters and
general liking. The values ranged from 1 to 10 in accordance with a 10-point hedonic scale
that was created for this purpose. Although a 9-point hedonic scale is commonly adopted
for these studies [
28
], a 10-point hedonic scale can also be used, since the two scales are not
statistically different and there are more evaluation points (10 vs. 9) [29,30].
Important characteristics of the fig disks (texture homogeneity, structure and similarity
to fresh fruit) were verified with one single response question and counted as frequencies
(%). The evaluation card included multiple choice questions related to aroma and flavor
characteristics and quantified again on a 10-point scale. Furthermore, the sensory attribute
selection provided an ‘other’ response, for values not listed or not perfectly appreciated by
the panelists.
Overall, there were 21 total measured variables in this sensory evaluation (including
the overall acceptability). More detailed information about the used indicators can be
found in Table 1.
An important aspect was the similarity/dissimilarity of the dried fig disks to the fresh
fruit. The processing of fresh fruits can modify the sensory impact of the product, and the
sensory evaluation provides information that can be used for marketing, in order to present
the fig disks as a competitive product and alternative to the traditional whole dried figs.
Additionally, age, sex, city of residence, employment of the panelists, the period of the
year in which the analysis was conducted, whether or not the panelist was a smoker, and
the predisposition to a specific category of flavors are aspects that act as variables in the
evaluation test.
For this reason, it was considered useful to develop a graph for age (but also for other
characteristics) to be associated with the graphs of the QDA (Quantitative Descriptive
Analysis) obtained from panelists’ responses for a more correct interpretation of the data.

Processes 2023,11, 1485 6 of 14
Table 1. Dried fig disks consumer test design.
Indicator Value Score Scale
Intensity
1–10 point scale
Color 1 = low
10 = vivid
Intensity
Smell
Taste
1 = none
10 = strong
Brightness
Color 1 = dull
10 = brilliant
Persistence
Smell
Taste
1 = short (1 s)
10 = long (10 or more s)
Palatability
Visual Olfactive
Taste
1 = low
10 = high
Gustatory-Tactile
Crispness
Juiciness
Sapidity
Hardness
Adhesiveness
1 = low
10 = high
Overall Impression 1 = dislike extremely
10 = like extremely
Texture Homogeneity Visible defects
Good
Single response question
Structure
Full body
Medium body
Fibrous
Affinity to Fresh Fruit
Smell Taste Fresh fruit smell/taste
Other smell/taste
Aromas
Flowery
Black/Red fruit
Acidic
Cooked
Grassy
Rancid
Other
Multiple response question
Flavours
Flowery
Sweet
Black/Red fruit
Cocked
Acidic
Bitter
Grassy
Astringent
Fermented
Other
2.5. Statistical Analysis
Data from Groups 1 and 2 were treated as two separate population samples, since
each group represents different panelists according to our selection criteria (different types
of consumers). A one-way analysis of variance (ANOVA) was performed to examine

Processes 2023,11, 1485 7 of 14
the variation in consumer ratings based on sight, flavor, and taste approach among the
four cultivars used for the dried fig disks. These multisensory evaluations were the
dependent variables, while fig cultivar was the ‘factor’ in R studio software. The acceptance
results were analyzed by Tukey’s test at a 5% significance level. The data obtained from
taste and flavor were plotted in a radar chart in order to better show the differences among
the cultivars for each considered value.
3. Results and Discussion
3.1. Pomological and Fruit Quality Traits of Figs
Comunione was the fig cultivar with the smallest fruits (20–50 g), whereas the other
three fig cultivars had similar weights (Table 1), between 50 and 90 g, suitable for the
production of fig disks of an appropriate size. The fruit size is an important aspect of fig
packaging, transporting, marketing, and consumption of dried figs [
31
,
32
]. Processotto
Nero and Comunione have globose fruits, whereas Verde di Natale is slightly oblong and
Natalese Nera is oblate; only Comunione is a symmetric fruit.
The skin color is predominantly purple, with bluish shades in Processotto Nero
and Natalese Nera, and brown in Comunione; Verde di Natale, as the name suggests
(
verde = green
in Italian), has a light green color. A recent paper on Iranian fig cultivars
reported yellow as the dominant skin color, but the cultivars examined were predominantly
at early ripening [
33
], whereas in a recent survey of the Puglia fig germplasm, many local
cultivars presented a dark color (from red to almost black) [
20
]. In general, light-colored
fruits (yellow–green) suffer significantly more sunburn [
34
]; however, green-skinned cul-
tivars are commonly used for drying, but cultivars with darker skin could be also used
for processing as dried figs, as occurs in other countries as USA (such as California ‘Black
Mission’ figs). Darkening of the product is a concern for white cultivars (yellow–green
skin), as it influences the product’s appearance, which is the major factor that determines
the acceptance level among consumers [
8
,
14
]. In the USA, growers use dark cultivars for
the production of dried figs, since there are no additional treatments required to prevent
darkening. The use of dark-skinned cultivars to produce dried fig disks could be a further
advantage, due to avoiding the color-darkening issues typical of the white cultivars. Sugar
formation is a result of the crystallization of sugar from inside of the fruit on its external
surface, but can be prevented with gentle heat treatment [
8
], as conducted in this trial, and
no sugar formation was observed in our dried fig disks.
Most conventional dryers operate at high air temperatures (>65
◦
C), which contribute
to the product’s visual and quality degradation [
35
]. The skin color of the cultivar is an
important aspect that can be affected by both the drying methods and the duration of
the process [
8
,
36
]. Dark-colored figs have significantly higher total phenolic content and
antioxidant capacity with respect to yellow–green figs, and although the drying processes
reduced both phenolic content and antioxidant activity, the dark-colored cultivars can keep
15–74% higher antioxidant activity than the yellow–green cultivars after drying [
36
]. The
use of late-ripening fig cultivars with dark skin can add a nutraceutical aspect to the novelty
of the product, and this aspect could be highlighted when promoting the new product.
The stalk is generally short in all the cultivars, though a little bit longer in Natalese
Nera and Verde di Natale (Table 2). Skin lenticels are small and scarce in Processotto
Nero and Comunione, and larger and numerous in the other two cultivars. Drupelets are
numerous in all four cultivars and of medium size. The number of drupelets ranged from
24 to 575 in several Iranian cultivars, with great variability among cultivars [
33
]. With
regards to juiciness, only Verde di Natale has a small amount of juice, whereas the others
are very juicy. The pulp color is red in all four cultivars (somewhat reflecting the skin
color, except for Verde di Natale), ranging from a more orange presentation in Verde di
Natale to a darker red in Processotto Nero and Comunione. On the contrary, yellow was
the most frequent color (72%) for several Iranian cultivars recently evaluated for dried fig
processing [
33
]. In the case of considering fresh consumption, only Comunione is difficult

Processes 2023,11, 1485 8 of 14
to peel, whereas in the other cultivars, the skin is easy to remove for consumption of the
pulp, which has an intense flavor in all the cultivars.
Table 2. Pomological traits of the fruits of the four fig cultivars.
Traits Processotto Nero Comunione Natalese Nera Verde Di Natale
Weight (g) 50–90 20–50 50–90 50–90
Shape Globose Globose Oblate Oblong
Symmetry Asymmetric Symmetric Asymmetric Asymmetric
Skin color Bluish purple Purple–brown Bluish purple Light green
Stalk (length) Short Short Medium Medium
Lenticels (size/number) Small/scarce Small/scarce Large/numerous Large/numerous
Skin thickness Medium Thin Medium Thick
Drupelets (size/number) Medium/numerous Medium/medium Medium/numerous Medium/numerous
Juiciness Medium Medium High Scarce
Pulp flavor intensity Medium Intense Intense Intense
Pulp color Dark red Dark red Red Orange–red
Skin peeling Easy Difficult Easy Easy
Pulp texture Fine Fine Coarse Coarse
Yield Average Average Average Average
Scalarity of ripening (days)
>20 >20 10–20 >20
Ripening time End of August End of September End of September October
Ripening occurs around the end of August for only Processotto Nero, whereas the
other cultivars are generally ripen later, at the end of September to the beginning of October
for Comunione and Natalese Nera, and in October and even later for Verde di Natale.
The ripening of the fruits on the one-year shoot lasts for more than 20 days, with the
exception of Natalese Nera, for which the fruits ripen within 10–20 days. The yield of all
the cultivars is generally average.
With regards to the chemical traits (Table 3), all of the cultivars had a very high edible
portion (94–95%), with Verde di Natale representing the lowest value (91%). Moreover,
these four local fig cultivars yielded bigger fruits than new and underutilized fig cultivars
in California, which weighed less than 40 g on average [
34
]. The water content was the
highest in Comunione (
≈
87%) and significantly lower in Verde di Natale and Processotto
Nero, with
≈
82 and
≈
84%, respectively (Table 3). The early-ripening cultivar, Processotto
Nero, had the highest amount of TSS (16.2
◦
Brix), followed by Natalese Nera, whereas
Comunione and Verde di Natale had around 10
◦
Brix. The pH values were in the range of
4–5, similar to values reported in Italy and other countries [
32
,
37
–
39
]. The titratable acidity
(TA) showed significant differences among the four cultivars; in particular, the TA was very
low for Verde di Natale (1.00 g/L) and the highest value was measured for Natalese Nera,
with 2.81 g/L. It has been recently reported that drying time can be reduced from 40 h to
27 h by cutting fig samples into quarters [
40
]. Thus, the thin fig disks require a reduced time
for drying, with consequent positive effects on fig quality. Fig cut into quarters presented
significantly higher total phenolic content and total antioxidant activity with respect to
the whole figs [
40
]. Moreover, artificial drying, using cabinet dryers, similar to our device,
increased the total phenolic content and total antioxidant activity of figs after the drying
process with respect to the traditional sun-drying procedure [40].
Table 3. Chemical traits of the four fig cultivars.
Parameter Processotto Nero Comunione Natalese Nera Verde Di Natale
Edible part (%) 94 a 95 a 94 a 91 b
Water (%) 82.34 b 86.75 a 84.34 ab 83.87 b
TSS (◦Brix) 16.2 a 10.6 c 14.2 b 10.4 c
pH 4.76 a 4.35 b 4.41 b 4.83 a
TA (titratable acidity as g/L malic acid) 1.81 c 2.28 b 2.81 a 1.00 d
Within each row, means with different letters are significantly different according to the Tukey’s test, at p< 0.05.

Processes 2023,11, 1485 9 of 14
3.2. Sensory Panel Evaluation
Direct sun drying is a process based on the exposure of fruits under the sun; in
particular, the fruits can be dried directly on the tree, or are harvested fresh or semi-dried
and placed on trays, left to dry under ambient conditions or in tunnels [
41
]. However,
this type of drying requires clean days and high air temperature, conditions that are not
possible for late-ripening cultivars in Puglia region or in other countries at that time of the
year. Moreover, although solar drying is a sustainable process, it has a low efficiency and
fruits are exposed to air for a longer duration, with possible negative consequences on fruit
quality (insects, dust, pests, etc.) [
8
]. The dryers could be powered by photovoltaic panels,
making the whole process more energy sustainable, a very important aspect in these times
in every country.
The data obtained from all 15 sensory descriptors, based on a 1–10 grading scale, are
provided in Table 4for both groups.
Table 4.
Attributes of the descriptive sensory evaluation by Groups 1 and 2 for each of the four
fig cultivars.
Processotto Nero Comunione Natalese Nera Verde Di Natale
Group 1 2 1 2 1 2 1 2
Appearance
Palatability 5.70 a 6.64 a 3.70 b 6.36 a 5.30 ab 7.45 a 5.40 ab 6.27 a
Brightness 4.65 a 5.91 a 3.80 a 5.73 a 3.75 a 5.45 a 4.75 a 5.27 a
Intensity 5.70 a 7.36 a 4.10 a 6.27 a 5.65 a 8.36 a 5.30 a 6.00 a
Flavor
Palatability 4.30 a 5.73 a 3.85 a 5.00 a 4.65 a 4.27 a 4.45 a 4.45 a
Persistence 3.50 a 4.73 a 3.40 a 4.64 a 2.55 a 3.45 a 3.70 a 4.00 a
Intensity 4.15 a 4.55 a 4.15 a 5.27 a 3.20 a 3.27 a 4.25 a 3.91 a
Taste
Intensity 5.75 a 6.73 a 5.25 a 5.82 a 4.60 a 6.00 a 5.20 a 6.82 a
Persistence 5.75 a 6.73 a 5.25 a 7.44 a 5.55 a 5.73 a 5.45 a 5.91 a
Crispness 6.10 ab 6.91 a 6.30 ab 5.91 a 6.65 a 7.45 a 4.65 b 6.50 a
Juiciness 4.00 a 4.64 a 2.65 a 3.64 a 2.45 a 2.91 a 3.45 a 4.73 a
Sapidity 4.40 a 5.73 a 3.85 a 4.91 a 4.50 a 5.18 a 4.35 a 5.36 a
Hardness 5.30 a 6.27 a 5.15 a 5.27 a 5.85 a 5.73 a 4.50 a 5.00 a
Adhesiveness 5.75 a 5.82 a 6.05 a 4.64 a 6.80 a 3.55 a 5.75 a 6.20 a
Palatability 4.70 ab 7.18 a 3.75 b 6.60 a 5.00 ab 5.82 a 5.65 a 6.36 a
Overall Acceptability 5.63 a 7.27 a 4.58 a 5.73 a 5.10 a 6.00 a 6.11 a 6.00 a
Within each row, means with different letters are significantly different according to the Tukey test, at p
≤
0.05, for
each group and for each cultivar.
Appearance is the first sensory characteristic that influences fruit acceptance by con-
sumers, since it is the first sensory characteristic that consumers perceive in food and
definitely drives the choice [
39
]. The four cultivars were found to be statistically different
for visual assessment by Group 1, though with a lower degree of liking than Group 2. The
ratings of visual palatability, an overall impression attribute for appearance, were identified,
with the highest ratings of 5.70 for Processotto Nero, and of 7.45 for Natalese Nera, by
Groups 1 and 2, respectively (Table 4). During postharvest storage, the dried fruits of
white cultivars commonly receive SO
2
application to inhibit enzymatic and non-enzymatic
browning, whereas dark cultivars do not receive SO
2
application because the dark skin
conceals any darkening [
42
]. Color maintenance is an important commercial factor and
can significantly affect the acceptance of the product by consumers; thus, dark-skinned
cultivars could be advantageous.
Significant higher values for Processotto Nero might be explained by a more homoge-
neous texture assessment (60% vs. 40% presence of defects) compared to the other cultivars;
for this parameter, Verde di Natale ranked second. It should be pointed out that intensity
and brightness attributes had no influence on the appearance, and no significant differences
were reported by either Group 1 or Group 2 (Table 4).

Processes 2023,11, 1485 10 of 14
With regards to flavor, together with appearance, a very important sensory quality of
a food [
43
], no differences were detected for the four cultivars by either Group 1 or
Group 2
(Table 4). Verde di Natale and Processotto Nero were the most appreciated dried fig disks
for both groups of panelists for their flavors.
The four fig cultivars showed a general acceptance according to the hedonic ratings for
appearance and flavor, as also recently reported for the evaluation of pecan cultivars [
44
],
although the resulting differences among the cultivars were significant for this latter species.
When considering the taste, the most palatable cultivar was considered to be Verde
di Natale by Group 1, which was significantly different with respect to the other cultivars
(Table 4). Natalese Nera was also considered by Group 1 to be significantly different with
respect to the others when considering the crispness (Table 4). No significant differences
among the cultivars were noticed by Group 2 with regard to the taste (Table 4).
In the overall acceptability score, Verde di Natale and Processotto Nero were the most
liked by Group 1 and Group 2, respectively. The two types of panelists appreciated different
cultivars: white skin for young people and dark skin for mature and experienced ones.
In this study, the overall acceptability of the cultivars from the panelists of Group 2
ranged between 5.73 and 7.27, with all of the ratings above the middle point of the scale
and indicating a common acceptance of the four cultivars. Instead, the panelists of Group 1
presented generally less appreciation (between 4.58 and 6.11). Regardless of the panelists
group, the minimum score was noticed for Comunione. In general, the dried fig disks of
the cultivars tasted by Group 2 presented higher scores than the ones tasted by Group 1.
The flavor descriptors for evaluation of the cultivars (Figure 3) showed the highest ap-
preciation for the disks of Processotto Nero, with some differences between the two groups
of panelists. Group 1 perceived more black red fruit, grassy, rancid, and other flavors,
whereas Group 2 perceived more floral, cooked, and also black red fruit flavors (Figure 4).
Processes 2023, 11, x FOR PEER REVIEW 11 of 15
Figure 3. Flavor evaluation of the four cultivars.
The taste evaluation showed dierences between the cultivars and between the two
groups of panelists (Figure 4). Processoo Nero and Verde di Natale are still the two most
appreciated cultivars, and the panelists of Group 2 preferred more black red fruit, cooked,
and sweet avors, whereas panelists of Group 1 appreciated both the black red fruit and
sweet avors, and, to a lesser extent, the bier and cooked tastes (Figure 5). Consumer
hedonic ratings are associated with perceived sensory aributes and their intensity levels,
determining the degree of pleasure experienced during consumption and the association
with avors and tastes most liked [45].
Figure 4. Taste evaluation of the four cultivars.
The sensory values found after the processing phase highlighted some dierences
between the two groups of panelists. In particular, the values described by Group 1 are
closer to average values, whereas Group 2 reported more extreme sensory scores. In the
overall nal score of the processed dried g disks, the preferred disks were not the same
between the two groups, since group 1 appreciated Verde di Natale and Group 2 preferred
Processoo Nero; it seemed to be a dierence between young consumers and adult ones,
Figure 3. Flavor evaluation of the four cultivars.
The taste evaluation showed differences between the cultivars and between the
two groups of panelists (Figure 4). Processotto Nero and Verde di Natale are still the
two most appreciated cultivars, and the panelists of Group 2 preferred more black red fruit,
cooked, and sweet flavors, whereas panelists of Group 1 appreciated both the black red fruit
and sweet flavors, and, to a lesser extent, the bitter and cooked tastes (Figure 5). Consumer
hedonic ratings are associated with perceived sensory attributes and their intensity levels,
determining the degree of pleasure experienced during consumption and the association
with flavors and tastes most liked [45].

Processes 2023,11, 1485 11 of 14
Processes 2023, 11, x FOR PEER REVIEW 11 of 15
Figure 3. Flavor evaluation of the four cultivars.
The taste evaluation showed dierences between the cultivars and between the two
groups of panelists (Figure 4). Processoo Nero and Verde di Natale are still the two most
appreciated cultivars, and the panelists of Group 2 preferred more black red fruit, cooked,
and sweet avors, whereas panelists of Group 1 appreciated both the black red fruit and
sweet avors, and, to a lesser extent, the bier and cooked tastes (Figure 5). Consumer
hedonic ratings are associated with perceived sensory aributes and their intensity levels,
determining the degree of pleasure experienced during consumption and the association
with avors and tastes most liked [45].
Figure 4. Taste evaluation of the four cultivars.
The sensory values found after the processing phase highlighted some dierences
between the two groups of panelists. In particular, the values described by Group 1 are
closer to average values, whereas Group 2 reported more extreme sensory scores. In the
overall nal score of the processed dried g disks, the preferred disks were not the same
between the two groups, since group 1 appreciated Verde di Natale and Group 2 preferred
Processoo Nero; it seemed to be a dierence between young consumers and adult ones,
Figure 4. Taste evaluation of the four cultivars.
Processes 2023, 11, x FOR PEER REVIEW 12 of 15
so the products could be targeted to dierent consumers, even in two dierent periods of
the season.
One of the main goals of sensory research is to identify the key points of overall con-
sumer acceptance [46]. The overall acceptance for the dried g disks resulted in a mix of
several aributes and their interaction; often, consumers do not pay equal aention to all
sensory aributes [43]. In this study, the drivers of overall acceptance of these processed
g products were the black red fruit avor, appearance, and sweetness. This study also
suggested the importance of avor, in particular of black red fruits, to the liking of the
consumers, maybe associated with healthy compounds which are more identied in black
red fruits. Trying to determine the single eect of each aribute on consumer acceptance
is not easy, since many aributes jointly contribute to the overall liking and interactions
that exist between the various aributes [47]. In a recent study in Tunisia, gs dried under
plastic tunnels were more appreciated than gs dried in the open air, indicating that dry-
ing techniques can aect the satisfaction and the acceptance of the consumers [30]. More-
over, this could be considered a positive aspect, since late-ripening cultivars must be arti-
cially dried, due to the climatic conditions at that time of the season.
The intention to buy this new processed g product was evident for Verde di Natale,
whereas the cultivar Comunione was not so appreciated (Figure 5). We also have to take
into account that the main g cultivar for producing dried gs in Italy is still the Doato,
cultivated in Calabria, Campania, and Puglia Region (and in other g countries of the
world under the name Kadota), with green skin and very sweet pulp, but ripening at the
end of August; this is the standard cultivar used as a reference by Italian consumers for
the taste of dried g [48]. However, dried g disks can be considered a new product to be
presented with dierent characteristics for various consumers, i.e., young and adult peo-
ple.
This research indicated that there are further possibilities for the cultivation of g, in
particular local and underutilized cultivars. From the gs, through the drying process, a
new product can be obtained that can present this old fruit in a modern way. Cultivars
with dark skin and late ripening, not or only partially used for fresh consumption, could
be used for processing. More cultivars could be evaluated for either drying (whole fruit,
slices, or quarters) or obtaining innovative products for dierent consumers (ice cream,
jam, etc.). The rich germplasm of the g can be a source not only for sustainable horticul-
tural production, but also for the food sector.
Figure 5. The willingness to purchase the g disks.
Figure 5. The willingness to purchase the fig disks.
The sensory values found after the processing phase highlighted some differences
between the two groups of panelists. In particular, the values described by Group 1 are closer
to average values, whereas Group 2 reported more extreme sensory scores. In the overall
final score of the processed dried fig disks, the preferred disks were not the same between the
two groups, since group 1 appreciated Verde di Natale and Group 2 preferred Processotto
Nero; it seemed to be a difference between young consumers and adult ones, so the products
could be targeted to different consumers, even in two different periods of the season.
One of the main goals of sensory research is to identify the key points of overall
consumer acceptance [
46
]. The overall acceptance for the dried fig disks resulted in a mix
of several attributes and their interaction; often, consumers do not pay equal attention to
all sensory attributes [
43
]. In this study, the drivers of overall acceptance of these processed
fig products were the black red fruit flavor, appearance, and sweetness. This study also
suggested the importance of flavor, in particular of black red fruits, to the liking of the

Processes 2023,11, 1485 12 of 14
consumers, maybe associated with healthy compounds which are more identified in black
red fruits. Trying to determine the single effect of each attribute on consumer acceptance
is not easy, since many attributes jointly contribute to the overall liking and interactions
that exist between the various attributes [
47
]. In a recent study in Tunisia, figs dried under
plastic tunnels were more appreciated than figs dried in the open air, indicating that drying
techniques can affect the satisfaction and the acceptance of the consumers [
30
]. Moreover,
this could be considered a positive aspect, since late-ripening cultivars must be artificially
dried, due to the climatic conditions at that time of the season.
The intention to buy this new processed fig product was evident for Verde di Natale,
whereas the cultivar Comunione was not so appreciated (Figure 5). We also have to take
into account that the main fig cultivar for producing dried figs in Italy is still the Dottato,
cultivated in Calabria, Campania, and Puglia Region (and in other fig countries of the
world under the name Kadota), with green skin and very sweet pulp, but ripening at the
end of August; this is the standard cultivar used as a reference by Italian consumers for
the taste of dried fig [
48
]. However, dried fig disks can be considered a new product to be
presented with different characteristics for various consumers, i.e., young and adult people.
This research indicated that there are further possibilities for the cultivation of fig, in
particular local and underutilized cultivars. From the figs, through the drying process, a
new product can be obtained that can present this old fruit in a modern way. Cultivars
with dark skin and late ripening, not or only partially used for fresh consumption, could
be used for processing. More cultivars could be evaluated for either drying (whole fruit,
slices, or quarters) or obtaining innovative products for different consumers (ice cream, jam,
etc.). The rich germplasm of the fig can be a source not only for sustainable horticultural
production, but also for the food sector.
4. Conclusions
The processing of fresh fig fruits into dried fig disks can be a possible alternative for
the consumption of figs. Data from pomological and chemical traits, together with the
sensory panel data, were useful to evaluate this new product obtained from dried figs of
local underutilized cultivars of Puglia Region. Figs have been sun-dried as whole fruits
since centuries, but the possibility of presenting dried figs in a new manner could offer
many advantages. The most important aspects of these fig disks include the following:
disks can be obtained from underutilized local cultivars, and targeted for the different
consumers; the thin disks could attract young consumers, due to their black red fruit
flavor suggesting healthy properties; late-ripening and dark-colored skin cultivars could be
used for processing, extending the product from the end of summer until December, with
varying tastes and flavors; these disks could promote a higher consumption of figs, often
forgotten amongst the fruits, favoring the cultivation of old and valuable cultivars.
Author Contributions:
Conceptualization, G.M. and P.V.; methodology, G.M. and P.V.; formal anal-
ysis, F.L., P.V., A.M. (Andrea Magarelli) and G.F.; investigation, G.M. and P.V.; data curation, A.M.
(Andrea Magarelli), A.M. (Andrea Mazzeo) and G.F.; writing—original draft preparation, A.M. (An-
drea Magarelli), A.M. (Andrea Mazzeo) and G.F.; writing—review and editing, G.F., A.C. and P.C. All
authors have read and agreed to the published version of the manuscript.
Funding: This research received no external funding.
Data Availability Statement: Not applicable.
Acknowledgments:
This research has been supported by the Institutions—European, National, and
Regional—that have promoted the creation of an ex-situ collection of the Puglia autochthonous
fruit germplasm” at the CRSFA—Centro di Ricerca, Sperimentazione e Formazione sull’agricoltura
Basile-Caramia of Locorotondo. We also thank the ITS Foundation—Istituto Tecnico Superiore
Agroalimentare Puglia, Area “Nuove Tecnologie per il Made in Italy”—of which CRSFA is partner of
the present project “Technological characterization of local fruit cultivars”.
Conflicts of Interest: The authors declare no conflict of interest.

Processes 2023,11, 1485 13 of 14
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