ISHS Acta Horticulturae 480: I International Symposium on Fig
EFFECTS OF HARVEST MATURITY AND PRECOOLING ON FRUIT QUALITY AND LONGEVITY OF 'BURSA SIYAHI' FIGS (Ficus carica L.) |
| Authors: | F.G. Celikel, I. Karacali |
| Keywords: | figs, cv. 'Bursa Siyahi, fruit properties, harvest maturity, precooling, storage |
| Abstract:
'Bursa Siyahi' is a purplish black and round shaped large fresh fig variety. It has a short neck, a short stalk and a small ostiole that is well closed by the scales. The thin and firm rubbery texture of the skin of 'Bursa Siyahi' fig is important for transport. The skin has a waxy appearance and almost no cracks or checking. The meat is thin, firm and white. The pulp has no hollow at the center. The colour of mature pulp is dark red. The ripe fruit has a highly flavored taste. Unripe 'Bursa Siyahi' fig fruits with twice the firmness compared to the ripe ones showed a reduction in quality. Harvesting of figs about two days before ripening caused twenty percent loss in fruit weight and nine percent loss in specific gravity. The taste of these fruits that had less soluble solids and sugars but higher titratable acidity was poor. In addition, the skin and pulp colors of unripe figs did not develop completely. the anthocyanin intensity was lower in these figs compared to ripe ones. Variations between the ripe and unripe figs continued in parallel after harvest and during storage as well. The respiration rates of unripe fruits at 20 degrees Celcius were higher than that of ripe ones. There was no significant change in respiration drift in time. Precooling decreased the weight loss during storage at zero degreec Celcius and doubled the storage life to four weeks compared to unprecooled ones. The ripe fruits at twenty degrees Celcius were found to be marketable up to four days. | |
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