Underutilized Fig (Ficus carica L.) Cultivars from Puglia Region, Southeastern Italy, for an Innovative Product: Dried Fig Disks

Fig fruits have recently received more attention by consumers for their quality as either fresh or dried and, consequently, growers are becoming interested in the cultivation of this species. Figs mainly consumed processed (dried, marmalade, jam, etc.), but limited has been paid to new possible processing applications several local cultivars grown Mediterranean countries. This study aimed investigate both morpho-pomological characteristics and consumer sensory ratings (two groups: students technicians) four fig a type product, ‘dried disks’. The results showed that three out (Processotto Nero, Natalese Nera, Verde di Natale) had good pomological such fruit weight skin color, well easy peeling, yield, ripening time, TSS. same positive hedonic scores appearance (>5 on 10-point scale), flavor (4–6 scale) taste (6–7 scale). overall score was Processotto Natale whereas one cultivar, Comunione, less appreciated (<5 flavor–sensory attributes most were black-red fruit, cooked, grassy, floral; off-flavors perceived rancid only extent. Consumer acceptance toward disks driven acceptability together with pleasant taste.