ISHS Acta Horticulturae 605: II International Symposium on Fig
EFFECT OF TEMPERATURE ON THE SHELF-LIFE OF FIG FRUIT DURING REFRIGERATED STORAGE |
| Authors: | J. Bernalte García, T. Hernández Méndez, M. Lozano Ruiz |
| Keywords: | Ficus carica L., storage, plastic film, sensory analysis, chemical parameters. |
| Abstract:
Fig is a very perishable fruit. Storage temperature is a very important parameter to extend the post-harvest period of this fruit. The aim of this paper is to find out the conditions to extend the post-harvest life of fresh fig cv. white “Cuello de dama”. For that fresh fig of this variety was employed. Three storage temperatures (0, 3 and 6 °C) were tested, and the effect of partial modification of the atmosphere at a given temperature (6 °C) was studied. Fruit were analyzed as fresh and at 3, 7 and 10 days of refrigerated storage. The analyses carried out were: dry matter, °Brix, pH and titrable acidity, instrumental texture, color (L*, a* and b*) and also a sensory analysis. Figs stored at 0 and 6°C shown the higher values for soluble solids. At 6°C the samples without film wrapping have a higher °Brix due to a more important water loss. For titrable acidity samples wrapped stored at 6 °C show less variation. As for sensory analysis, the best samples for global score (that include aspect, texture, juiciness and taste) were those samples stored at 6 °C with film wrapping. | |
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