Figs - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 444

Figure 24.3. Figs fruit of selected cultivars grown in Turkey ( 1 intended for drying). For color detail, please see
color plate section.

timing of application of the growth regulator is crucial for
fruit quality. Ethephon applications at the end of the sec-
ond fruit growth period on 'Bursa Siyahı' fruits advanced
fruit ripening in 5 days relative to untreated control (Celikel
et al., 1997).
Waskar (2009a) reported that the shelf life of some fig
varieties could be extended up to 8 days at lower tempera-
ture (5 ◦ C and 90-92% relative humidity [RH]) when given
preharvest sprays of 1% CaCl 2 10 days before harvesting
as compared to 5 days for untreated fruits.

has been an increasing demand of fresh figs (Aksoy, 1995;
Tous and Ferguson, 1996). The worldwide trade in fresh
figs became possible mainly due to technological develop-
ments in the area of postharvest fruit handling technologies.
Fig fruits of selected cultivars grown in Turkey are shown
in Figure 24.3

Postharvest physiology
Respiration rate and ethylene production
Fig is classified as a climacteric fruit with a moderate res-
piratory activity (10-20 mg CO 2 /kg/hr at 5 ◦ C), moderate
ethylene production rate (1-10 μl/kg/hr at 20 ◦ C), and sen-
sitive to ethylene (Kader, 2003; Crisosto and Kader, 2004).
Maxie and Crane (1968) and Marei and Crane (1971) elu-
cidated the role of ethylene in the development and ripen-
ing of figs and in particular their climacteric character. In
general, the maturation process is characterized by contin-
uous fruit enlargement, accumulation of sugar, and color

POSTHARVEST PHYSIOLOGY AND STORAGE
Fully mature fresh figs are soft, prone to bruise easily, and
highly perishable. Figs are hand-picked and packed in a
one-layer box. Figs thus packed should be immediately re-
frigerated. The fresh figs do not keep well and can be stored
in the refrigerator for only 2-3 days. Since the 1990s, there