Fig freezing in sugar solutions

The effect of fig freezing in sugar solution on fig’s quality and sensory traits as well phenolic content during storage was examined. Fresh figs were frozen without any treatment (control - CON), sucrose (30%) (SUC) with ascorbic acid (2%) (SUCAA), stored at -18 ⁰C for 210 days. Samples analyzed every seventy days pH, total soluble solids (TSS), sugars phenolics composition, skin pulp color, they sensorially evaluated. According to ANOVA, time showed significant impact more parameters than conditions. CON SUC had the highest TSS, what also detected. SUCAA evaluated lowest scores sweetness typical flavor followed by score off-taste, off-flavor off-odor. Contrary individual CON. most brightener reddest measured colorimeter, it obtained color. Storage caused TSS pH decrease, reflected a decrease taste flavor, appearance off-odor observed. Contrary, increase storage, amounts present In conclusion, after 140 all noticeably lost their desirable attributes, where best gained scores.