Physicochemical and bioactive changes of fig (Ficus carica L.) fruits throughout maturation: A comparative study of maturity stages

Fig (Ficus carica L.) is an important vegetable and medicinal crop grown in tropical and subtropical regions. This study investigated the physicochemical, nutritional, and biochemical changes in figs at three maturity stages—green, premature, and mature—to determine the stage that best balances nutritional and functional qualities. Significant differences (p ≤ 0.05) were observed across stages. Moisture content increased with maturity, while carbohydrate, protein, fat, fiber, ash, and energy values decreased steadily. Mineral contents also declined, with calcium dropping from 20.00 to 14.90 mg/100 g, magnesium from 12.13 to 6.02 mg/100 g, and phosphorus from 22.00 to 16.33 mg/100 g. Chlorophyll a and b levels decreased from 2.35 mg/100 g each in green fruits to 1.03 and 0.89 mg/100 g at maturity, indicating pigment loss. Total sugar increased from 4.81 to 10.06 mM glucose/100 g, along with rises in both reducing (0.82 to 1.54 mM/100 g) and non-reducing sugars (3.99 to 8.52 mM/100 g). In contrast, vitamin C declined from 9.90 to 4.93 mg/100 g during ripening. Total phenolic content peaked at the premature stage (5.10 mg GAE/100 g), which also showed the highest reducing power (53.53 mg/100 g), indicating enhanced antioxidant potential. Pearson correlations revealed strong positive relationships among sugar types and chlorophylls, and a strong negative correlation between moisture and energy. Overall, the premature stage provides the most favorable balance of nutritional and functional attributes for fig consumption and processing.