This paper describes the organoleptic evaluation of fig fruit, as one of the activities derived from the work of the expert group established within the Federal Agro-Mediterranean Institute of Mostar. The expert evaluation team conducted the evaluation of the fruit of the fig tree of 'Petrova?a bijela'. The aim of the group's work was to assess the consumption of fruit quality and to look at its processing potential. The fruits that were taken into the evaluation program were the first harvested fruits. Evaluation grading included the following characteristics of fruits: fruit shape, fruit size, fruit color, meat intensity, texture of meat, sweetness, acidity, firmness, and fruit cavity, which assessed in general the impression of fruit. During the five-year period, the experts (five evaluators) carried out an evaluation of the fruit of the figs 'Petrova?a bijela' collected in area of Herzegovina and assessed in the grade from 1 to 5. The evaluation was based on random selection of fruits from the total sum of sampled fruits of 30 pieces presented from ten different manufacturers over five years. The results of the evaluation found that, based on mentioned parameters, the overall impression of fruit for 2014 was awarded with the highest average rating of 4.3, while the lowest grade was awarded in the year 2018 with 3.09, with particular emphasis on the grades assigned to the fruit color intensity and texture of meat parameters. Based on the evaluation, it is considered that the fig fruit of 'Petrova?a bijela' cultivated in Herzegovina has high quality, good organoleptic properties and is highly dependent on seasonal oscillations. This fact is evidenced by average ratings assigned by the five independent evaluators based on the examined parameters which classified the fig fruits of the 'Petrova?a bijela' as a cultivar that is economically justified for breeding with extraordinary processing potential.
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