|ISHS Acta Horticulturae 480: I International Symposium on Fig
MAINTAINING QUALITY ATTRIBUTES OF "CRAXIOU DE PORCU" FRESH FIG FRUIT IN SIMULATED MARKETING CONDITIONS BY MODIFIED ATMOSPHERE
|Authors: ||S. D'Aquino, A. Piga, M.G. Molinu, M. Agabbio, C.M. Papoff|
|Keywords: ||Decay, Ficus carica L, modified atmosphere, plastic film, storage|
"Craxiou de porcu" second crop figs harvested in the middle of October were left unwrapped (A) or wrapped with a 19 μm heat shrinkable polyethylene film in polystyrene trays either modifying the in-package atmosphere by adding 100% CO2 (B) or 100% N2 (C) or by adding no gas inside the packages (D). Soon after the fruit was stored for 1 week at simulated marketing conditions (15°C and 80% RH). Respiration rate, in-package atmosphere composition, weight loss, decay and overall appearance were followed every day.
Respiration rate of unwrapped fruit decreased with time in storage.
After a rapid decrease, the in-package CO2 concentration of group B was similar (13%) to that of group D, the CO2 increased, but less in the former than in the latter.
In group C the level of CO2 was always 3–4% lower than the other two wrapped groups.
Internal O2 concentration ranged between 11% and 13% during the first 2 days of storage with the highest values in N2 treated fruit, then decreased progressively and after a week of storage was less than 4%. The plastic film was very effective in maintaining freshness, delaying aging and reducing weight loss; in contrast, unwrapped fruit, after 2 days of storage, decayed, shrinked and was not suitable for marketing.
The N2 modified atmosphere was more effective in delaying decay development than the other treatments, after 5 days the percentage of rotten fruit was about 30%, versus 55 % for the other package treatments.
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