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Evaluation of packaging type and storage conditions on the quality of Sabz fig fruit (Ficus carica L.)
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Majid Rahemi   , Maryam Zare , Sahar Sedaghat , Fatemeh Esfandeyari , Zahra Delavar ardekani |
| shiraz university |
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Abstract: (218 Views) |
Dried fig during harvesting, transportation and storage, adverse factors resulted in losing remarkable percentage of these crops. In order to determine the most suitable packaging with polythene covers in Sabz fig fruit cultivar, the effect of packaging with polythene covers and temperature on the storage time was designed and carried out in the form of a factorial experiment. Treatments were packing perforated and non-perforated bags, heating, packing under vacuum condition with or without heat, and different storage conditions. The results showed that fig fruits had a significant difference in total soluble solids and titrate able acidity at p<1% after packaging and storage at 4°C during different times. The use of low-density polyethylene coating along with fruits packed under vacuum condition with heating and stored at 4°C had the highest content of soluble sugars and the highest percentage of water reduction was found in the figs packed in perforated bags and stored at room temperature (22°C). Fig fruits heated and stored at 4°C showed the highest a*.Packing under vacuum condition and stored at room temperature had the highest content of phenol and figs packed in a perforated bag and kept at room temperature had the highest antioxidant activity. Figs heated and stored at room temperature showed the highest amount of chlorophyll a, while the lowest amount of chlorophyll b was found in figs heated, packed under vacuum condition and kept at room temperature. Packing dried fig of Estahban under vaccum condition with heating storage recommended.
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| Keywords: Antioxidant, Packaging, Phenol, Sabz fig cultivar, Storage |
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Type of Study: Research |
Subject:
Postharvest physiology
Received: 2025/11/28 | Accepted: 2026/05/14 | Published: 2026/05/16
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