Carica L. (carica + l)

Distribution by Scientific Domains
Chemistry60%

Kinds of Carica L.

  • ficus carica l.
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    Selected Abstracts

    Hot air dehydration of figs (Ficus carica L.): drying kinetics and quality loss

    INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 7 2004
    Antonio Piga
    Summary The dehydration of fruit from fig trees is normally achieved by sun drying. There is concern about the safety of the end product, mainly because there is a risk of the development of aflatoxins. These concerns can be overcome by artificial drying (oven dehydration). Fig fruits of a local cultivar, which were either pre-treated by blanching or blanching plus sulphuring or not treated at all, underwent hot air dehydration under mild processing conditions in a pilot airflow cabinet dryer. Sampling was carried out at regular intervals to calculate the rate of dehydration and assess quality changes. Microbiological counts and nonenzymatic browning were also monitored. Pretreatments resulted in a shorter processing time, compared with control fruits. In general, a falling dehydration rate period was observed. A dramatic loss of ascorbic acid was recorded, while an informal sensorial assay of the dried fruits gave a positive assessment. [source]

    Postharvest response of ,Brown Turkey' figs (Ficus carica L.) to the inhibition of ethylene perception

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2005
    Gabriel O Sozzi
    Abstract The potential use of 1-methylcyclopropene (1-MCP) alone or as a supplement to cold storage to delay the softening of ,Brown Turkey' figs (Ficus carica L.) was studied. Figs were treated with 0, 0.25, 0.5 or 5 µl l,1 1-MCP at 25 °C for 8 h and stored at 20 °C until evaluated. Figs treated with 0.5 or 5 µl l,1 1-MCP had higher ethylene production and respiration rates but slower softening than untreated fruit and those treated with 0.25 µl l,1 1-MCP. Early-harvested firm figs and late-harvested soft figs were untreated or treated with 0.5 or 5 µl l,1 1-MCP at 25 °C and stored at 0 °C for 19 days. Firm figs treated with 1-MCP showed an early peak in ethylene synthesis, higher respiration rate and were firmer than control fruit. In contrast, soft figs did not respond to 1-MCP except for a late increase in respiration rates of fruit treated with 5 µl l,1 1-MCP. 1-MCP appeared to have a relatively limited effect on slowing ripening of ,Brown Turkey' figs and its effect was influenced by ripening stage. Copyright © 2005 Society of Chemical Industry [source]

    Flavonoid content in leaf extracts of the fig (Ficus carica L.), carob (Ceratonia siliqua L.) and pistachio (Pistacia lentiscus L.)

    BIOFACTORS, Issue 3-4 2006
    Jacob Vaya
    Abstract The total flavonoid content of leaf extracts (70% ethanol) from fig (Ficus carica L.), carob (Ceratonia siliqua L.) and pistachio (Pistacia lentiscus L.) plants were determined by using reverse phase high-performance liquid chromatography (HPLC)-and analyzed by UV/VIS array and electrospray ionization (ESI)-mass spectrometry (MS) detectors. As a base for comparison, flavonoid type and level were also determined in extracts from soybeans and grape seeds. It was found that the major flavonoids in Ficus are quercetin and luteolin, with a total of 631 and 681 mg/kg extract, respectively. In Ceratonia leaves, nine different flavonoids were detected. The major one was myricetin (1486 mg/kg extract), with a similar level in Pistacia (1331 mg/kg extract, myricetin). The present study is the first to report the presence of the isoflavone genistein in the Pistacia leaf, which was discovered to consist of about a third of the genistein level detected in soybean. [source]