Table 1 The fresh Fig attributes from the IPGRI- CIHEAM descriptors2used in Aksoy’s weighted ranking method.
From: Nutritional composition health benefits and quality of fresh and dried figs from Eastern Morocco
Fresh fig descriptors | Classification |
|---|---|
The following periods of time correspond to Mediterranean climate conditions 7.1.3 Beginning of fruit maturation | 1 Very early (< 20 July) 2 Early (20–31 July) 3 Mid-season (1–15 August) 4 Late (15–31 August) 5 Very late (> 31 August) |
7.4.1 Fruit shape [index (width/length) = I] | 1 Oblong (I < 0.9) 2 Globose (I = 0.9–1.1) 3 Oblate (I > 1.1) |
7.4.5 Fruit weight [g]: Average of 25 fruits randomly selected (Digital scale KERN PCB 2000-1 Max 2000 g d = 0.1 g, Germany). | |
7.4.6 Fruit width (Digital caliper : PAQUIMETRODIGITAL INOX 0-150MM, China, Sichuan, Chengdu) 7.4.7 Fruit length (Digital caliper) | 1 Small (28–38 mm) 2 Medium (38–49 mm) 3 Large (50–60 mm) 4 Very large > 60 mm 1 Short (29–46 mm) 2 Medium (29–54 mm) 3 Long (54–75 mm) 4 Very long > 75 mm |
7.4.8 Fruit neck length [mm] (Digital caliper) | |
7.4.11 Ostiol width [mm] (Digital caliper) | 1 Small (< 1) 2 Medium (1–3) 3 Large (4–5) 4 Very large (> 5) |
7.4.19 Ease of peeling | 1 Easy 2 Medium (skin adheres to the meat only at the ostiole-end) 3 Difficult |
7.4.21 Fruit skin cracks | 1 Cracked skin 2 Scarce longitudinal cracks 3 min cracks |
