A trained sensory panel evaluated the 6 fig cultivars currently sold in the California dried fig market. The main flavor and aroma attributes determined by the sensory panel were "caramel," "honey," "raisin," and "fig," with additional aroma attributes: "common date," "dried plum," and "molasses." Sensory differences were observed between dried fig cultivars. All figs were processed by 2 commer...

Fig is one of economically the most important agricultural products and preserving its quality crucial importance. In this study, efficiency Neutral Electrolyzed Water (NEW) in controlling microbial population dried figs was researched using three different fig groups. While first group washed with 10% NEW, second 6% salt water at 50°C for 1 min, third stored without washing. About 35 kg were u...

Aflatoxin contamination of dried figs has been a chronic problem for decades but aflatoxin distribution within the fruit not yet revealed. In this study, we conducted analyses separately in seedless part and fig seed oil. The results showed that both oil were contaminated with aflatoxins at levels close to regulatory limits set products direct consumption. Effectiveness various adsorbents remov...