Quality Performance of ''Smyrna'' Type Figs Grown Under Mediterranean Conditions of Tunisia

‘smyrna’ type figs (zidi ‘zd’: dark fruit and thgagli ‘thg’; bidhi‘bd’ and khedri ‘khd’: white fruit) originated from two areas of figproduction in tunisia were subject to physico-chemical description and spectrophotometricanalysis for their sugar (glucose, fructose and sucrose) andorganic acid (citric and malic) contents. fruit weight ranged between 54 and82 g, fruit width between 47 and 59 mm, ostiole width between 5.5 and 13.7mm, total soluble solids (tss) between 16.1 and 18.4% and titratable acidity(ta) between 2.0 and 4.7 meq/kg of fresh weight (fw). tunisian figs werecharacterized by the predominance of glucose (6.3 g/100g fw) and fructose(5.1 g/100g fw). citric acid (0.38 g/100g fw) was the major organic acid inall cultivars and almost three times higher than malic acid (0.13 g/100g fw).differences between cultivars were significant (p ?0.05). highly significancewas recorded related to malate content contrary to citrate levels which werealmost the same in the four cultivars. purple black ‘zd’ fruit was the richeston reducing sugars and malic acid and is more suitable for fresh consumption.‘bd’ fig had the most interesting physico-chemical properties with roundshape, light skin colour and highest concentrations on soluble solids and isbetter adapted to drying compared to common fruits, figs are exceptionallyrich on sugars responsible in major part of enhancing food ration and intake ofpeople living in the mediterranean region. quality parameters described in thepresent work are fundamental to judge about the potential of local cultivars.considering quality a prime target for plant breeders, present data could helpfor fig breeding and cultivars selection.