Effects of Carbon Dioxide on the organoleptic properties of Dried Fig

Figs have a considerable share in the annual exports of dried fruit in Iran. In the present study dried figs, were studied after being exposed to different CO۲ pressures (۰.۱-۰.۵ bar) within ۲۴ hours. Changes in organoleptic properties (colour, sweetness, firmness, aroma, and overall acceptability) during fumigation were studied. The results showed that the sensory evaluation showed that carbon dioxide only had an almost negligible effect on aroma

کلیدواژه ها:

carbon dioxide ، dried figs ، qualitative characteristics