Harvest Time Influences Quality Attributes and Phenolic Composition of Fig Fruit: Insights from Physicochemical Analysis and Antioxidant Activity Assessment

Abstract

This study's main goal was to investigate the fruit mass, width, length, color, soluble solids content (SSC), titratable acidity, vitamin C, total phenolics, total flavonoids, and antioxidant activity of figs (Ficus carica cv. 'Bursa Siyahi') harvested at distinct periods (Harvest 1 [September 13], Harvest 2 [September 20] and Harvest 3 [September 27]). The results showed that the highest mean fruit mass and mean length were observed during Harvest 3, while the lowest mean fruit mass and mean length were detected during Harvest 1. The color characteristics of fruit were found to be similar in all harvests. Higher SSC was observed instead of measured during Harvest 1 compared to other periods. Compared to Harvest 2, Harvest 3 had higher mean acidity levels, vitamin C, total phenolics, total flavonoids, and antioxidant capacity. Furthermore, fruit from the second harvest had higher total phenolics and flavonoid levels than fruit from the first. The primary phenolic compound identified in the fruit was 4-aminobenzoic acid, and its levels, along with those of caffeic acid, epicatechin, trans-ferulic acid, and rutin, were significantly higher in Harvest 2 than that of other periods. In conclusion, the results of this study demonstrated that harvest periods significantly affect the quality attributes of fig fruit. However, the fruit collected during Harvest 2 exhibited superior quality characteristics compared to other periods.