Figs - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 446

For cultivars that produce both pollinated and nonpolli-
nated (persistent) fruit, the quality and storage capacity of
these fruit types may be very different. In 'Brown Turkey'
figs grown in Israel, the pollinated fruits are distinguished
by superior quality (higher soluble solid contents, firm-
ness, and more intense external and internal color) and bet-
ter storage potential than nonpollinated ones (Flaishman
et al., 2008). Cracking or splitting is characteristic of the
'Calimyrna' fig, a fig that requires pollination for commer-
cial cropping (Crane and Blondeau, 1949; Flaishman et al.,
2008).
Horticultural practices have a significant effect on the
fruit quality (Aksoy and Anac, 1994a). For example, figs
from trees planted at high density have poor storage quality
as compared with fruit from less dense orchards (Amen,
1987). Spraying with 1% calcium chloride solution largely
prevented cracking of 'Goklop' figs and significantly re-
duced this disorder in 'Sarılop' (Aksoy and Ana¸, 1994b).
Calcium sprays were also reported to improve firmness in
'Lampa Preta' figs (Antunes et al., 2008a). Orchard sprays
with gibberellic acid significantly reduced fruit weight loss
and decay during subsequent storage (Amen, 1987). Recent
research demonstrated that fig genotype and maturity stage
influence fruit quality (Crisosto et al., 2010).

Several attempts have been made to apply ethylene action
inhibitor 1-methylcyclopropene (1-MCP) to delay ripening
of fresh figs. The 1-MCP treatment had only a minor effect
on fruit weight loss in 'Bianca' cultivar (d'Aquino et al.,
2003), but it slowed fruit softening in cultivars 'Bardakci'
(Gozlekci et al., 2008) and 'Brown Turkey' (Sozzi et al.,
2005). Overall, 1-MCP has been found to provide only
limited benefits in delaying fig ripening compared to some
others fruits such as apple, pear, kiwifruit, and avocado
storage (Sozzi et al., 2005). Rather limited and ambiguous
information is available regarding the effect of ethylene-
absorbing sachets on postharvest behavior of figs (Alique
and De La Plaza, 1990; Rodov et al., 1998).
The application of surface coatings is another approach
tested to reduce fruit weight loss and shriveling. Coating
figs with the sucrose-ester formulation “Semperfresh” had
little effect on their quality changes but, unexpectedly, re-
duced the decay of spring-season fruit (Baccaunaud et al.,
1995). Celikel et al. (1998) studied the effect of postharvest
coating with antitranspirant pinolene (Vapor Gard) on keep-
ing quality of 'Bursa Siyahı' figs; at 2% concentration, the
coating was efficient in controlling weight loss, while the
fruit decay was enhanced by the 5% formulation. A num-
ber of chemicals possessing antimicrobial properties were
tested as postharvest treatments of fresh figs in order to con-
trol their decay. Positive results were reported on unripe figs
with 40 ppm sodium hypochlorite, especially in combina-
tion with subsequent plastic packaging (Lima et al., 2005).
The improvement in keeping quality was also achieved by
dipping the 'Lampa Preta' figs in 1% sodium bicarbonate,
while acetic acid dips were less efficient (Antunes et al.,
2008b). Treatments of 'Bianca' figs with cinnamic acid
and/or ethanol reduced the decay incidence but caused un-
acceptable peel blemishes and off flavor (d'Aquino et al.,
2003). Certain improvement in fruit taste and color was
observed in 'Lampa Preta' figs following 1% CaCl 2 dips
(Antunes et al., 2003).
Attempts at using heat for controlling spoilage of fresh
figs have been reported. There was no positive effect of
a 2 min dip in water or in 1% CaCl 2 solution at 45 ◦ C
(Antunes et al., 2003). Ozer and Sen (2003) tried 4 sec
steam treatment to 'Yediveren Brebas' but figs thus treated
were shown to have some damage on fruit, as evidenced
during the subsequent storage.
Many other postharvest treatments have been reported
in the literature but most are still far from commercial im-
plementation. The improvement in fruit storage potential
should not be accompanied by flavor deterioration, which
may happen either due to harvesting unripe fruit or applying
techniques causing off flavors. The aspects of food safety,

Prestorage treatments
Various treatments are applied to harvested figs to improve
their keeping quality. In particular, a short (1-2 days) ex-
posure of fresh figs to low-O 2 or high-CO 2 atmosphere
was found to reduce their decay susceptibility and/or in-
hibit ripening, extending the fruit storage life. The effect of
these kinds of treatments is apparently related to generation
of volatile metabolites, primarily acetaldehyde and ethanol
(Pesis, 2005).
Additional gaseous treatments reported to extend the life
of fresh figs included keeping the fruit in an atmosphere
containing nitrous oxide (N 2 O) or sulfur dioxide (SO 2 )
(Baccaunaud et al., 1995). Storage in an atmosphere of 80%
N 2 O and 20% air was described as a promising treatment to
reduce decay, inhibit fruit softening and color advancement
at 8 ◦ C and allow optimal fruit ripening after transfer to
ambient conditions. However, it was not clear from the
data presented if the observed effects were indeed caused
by N 2 O or were merely related to the reduced O 2 level of
4%. The SO 2 -releasing sachets were reported to control
fruit decay, though there was a risk of skin discoloration
from SO 2 overdose (Baccaunaud et al., 1995). Control of
Botrytis decay and extension of fresh fig storage life by SO 2
(0.5-8 ppm) was also described by de La Plaza (2003).