A Physico-Chemical study of different Fig (Ficus Carica L.) varieties in Haramosh valley, Gilgit-Pakistan

A Physico-Chemical study of different Fig (Ficus Carica L.) varieties in Haramosh valley, Gilgit-Pakistan



Tanveer Abbas, Shamsia Khatoon, Rashid Alam, Babar
Hussain, Zubair Hussain, Miaoling Yau Gonzalez, Yawar Abbas, Nawazish
Ali, Naveed Hussain



 The present study was conducted to analysis the basic physico-chemical
properties of four Figs (Ficus carica L.) varieties i.e. English Fig,
wild fig, dark brown fig and dark black fig and its by-products was
prepared in Haramosh valley.Fresh fig fruits were picked or harvested
when they begin to soften and the color change indicates maturity. Then
washed, cut in quarters, pulped and then the pulp was processed into fig
jam and squash. The physico-chemical analysis i.e. pH, total soluble
solids (TSS), titratable acidity, reducing sugar, moisture content and
ash content of four fresh varieties of fig were determined while
physico-chemical analysisof by-products (Jam and squash) prepared from
three fig varieties including english, dark brown and dark black fig was
also determined. The results showed that pH and moisture content were
gradually decreased in all samples during storage interval whereas TSS,
titratable acidity, reducing sugar and ash content increased. Regarding
physico-chemical analysis of by-products TSS, acidity, reducing sugar,
non-reducing sugar and total sugar increased while pH decreased during
storage interval.The maximum mean value for pH, moisture content and ash
content was found in English fig however for TSS and reducing sugar
maximum value was observed in dark black fig. Data regarding titratable
acidity highest value was recorded from wild fig. Furthermore
pysico-chemical properties of by-products shows that maximum mean value
of pH was detected in dark brown fig whereas maximum value of acidity,
TSS, reducing sugar and total sugar was recorded from English fig,
however maximum value of non-reducing sugar was observed in dark black
fig. It may be concluded from the study that English fig is favorable
for a long period of storage.Moreover it is concluded that processing of
fig fruit pulp into jam and squash resulted in a significant increase
in physico-chemical characteristics such as TSS, titratable acidiy and
sugar content however decreases its pH. The processing of fig fruit pulp
into jam and squash ensures the safety and quality of the by-products
without losing its nutritional and antioxidant benefits.



10.22161/ijeab/1.3.31



http://ijeab.com/upload_document/issue_files/31%20IJEAB-OCT-2016-6-A%20Physico-Chemical%20study%20of%20different%20Fig%20(Ficus%20Carica%20L.)%20varieties%20in%20Haramosh%20valley,%20Gilgit-Pakistan.pdf



http://ijeab.com/submit-paper/

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