Effect of maturity stages on nutritive quality and sensory properties of Fig fruits

Main Article Content

Geremew Bultosa
Diriba Dibaa
Getachew Neme Tolesa




This study was conducted in a completely randomized design to evaluate the physical character, proximate composition, minerals (Fe, Zn, Ca and P) and sensory properties of early, mid and late maturity stages of Ficus sur fruits (FSF) collected from five trees. The physical parameters were determined at the sample collection site. Fresh fruit samples collected were used for sensory evaluation. The other sub-sample was dried at 65OC for 48 h to constant weight and stored in a sealed plastic bag at refrigeration temperature (5°C) for nutrient content analysis. The early maturity stages of FSF was most preferred except for its taste in which the late maturity stage was accepted best. The early maturity stage attained the highest fruits size, crude fat, crude protein and aril weight. The late maturity stage attained the highest dry matter, crude fiber and total carbohydrate. Iron and zinc contents were high for late maturity stages while calcium and phosphorus contents were high at early stages. The condensed tannin contents were not significantly varied for the three maturity stages. The study showed that harvesting FSF at early maturity stage would be best for most sensory preferences and physical characteristics while late maturity stage is better for most of the nutrient contents analyzed. 

Article Details

Research Article
Author Biographies

Geremew Bultosa, Department of Food Science and Technology, BUAN, Sebele, Gaborone, Botswana

Associate Profesor of Food Science/Food Chemist

Diriba Dibaa, aWollega University, College of Agriculture and Natural Resources, Department of Animal Sciences,

PhD Animal Nutrition

Getachew Neme Tolesa, Department of Food Sciences and Postharvest Technology, P.O.Box 138, Dire Dawa,

Food Science and Technology