Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, 144 001 (Punjab)
1Department of Fruit Science, Punjab Agricultural University, Ludhiana
The Brown Turkey cultivar was introduced in 2013 for cultivation in Punjab, India. Study was undertaken to know about the effect of change in cultivation area on physico-chemical attributes. The fruit being a soft skinned, highly perishable needs packaging interventions to extend its shelf life to be consumed in its fresh state. Brown Turkey fig had an average weight of 25.97g, fruit length 38.31mm, thickness 31.87mm, breadth 36.18mm and geometric mean diameter 35.31mm. The fruit of Brown Turkey is spherical in shape with high antioxidant activity and a good source of macro and trace minerals.
Brown Turkey, Ficus carica, Physical properties, Chemical properties, bioactive compounds
