Impact of sun drying on the physicochemical characteristics and phytochemical contents of nine fig fruit varieties: a comparative study

Abstract

Understanding how sun drying affects the nutritional and physicochemical properties of figs is crucial for optimizing their post-harvest processing. This study investigates the physicochemical characteristics and phytochemical content of nine fig fruit varieties in both fresh and dried states. Parameters such as unit weight, dimensions, moisture content, acidity, carbohydrates, proteins, amino acids, ascorbic acid, carotenoids, and chlorophylls were measured. Significant reductions in weight (46-54%) and moisture content (65.41-74.74%) were observed after drying. For instance, the Bouankik variety exhibited the highest fresh weight (56.40g) and moisture content (82.36%), which decreased to 26.74% and 28.08%, respectively, when dried. Principal Component Analysis (PCA) highlighted the separation between fresh and dried figs based on these parameters, with fresh figs generally showing higher nutrient concentrations, while dried figs had increased carbohydrate content. This study underscores the need for optimized drying methods to preserve the nutritional quality of figs and provides valuable insights for the fig industry and consumers.