The efficiency of using modified atmosphere at different percentages of CO2 and low temperature in preserving breba and main fig crops (Ficus carica L.)

Abstract

The current study investigated effects of modified atmosphere (MA) on storability and quality attributes of figs. Fruits of breba and main crop from 2015 harvesting season were used; MA air compositions applied were 5, 10, and 15% CO2 each with 5% O₂and regular air (RA) as a control, and samples were kept at 0 and 5°C. Quality attributes such as total soluble solids (TSS), fruit hardness, and fruit skin color were measured using Hunter Lab at harvest and repeated after one week and three weeks, in addition to weight loss. Results showed significant effects of temperature on storage period, leading to 3-5 days increase at 0°C. Also, MA treatments showed significant effect on storability; MA treatments lasted for about 3 weeks while RA treatments lasted for one week only. Among MA treatments, 5% CO₂ treatment at 0°C was the most effective, leading to storage durations of 21 and 18 day for breba and main crop, respectively. Comparison between the two crops, breba figs showed less weight loss under all MA treatments, however significant losses in TSS and hardness were recorded for both crops comparing with their measurements at harvest, and no differences among MA treatments were recorded. Color attributes (L, a and b) showed no significant differences in relation with MA treatments and storage duration. Also, MA treatments-maintained fruit Chroma and lowered browning index (Bi). The study demonstrated the potential of using MA at 5% CO2 and O₂ in packing, handling and marketing of local figs.