Figs - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 448

conditions at 32 ◦ F: air (21% O 2 + 0.03% CO 2 ) and CA 6% The success of plastic packaging may depend on per-

formance of other postharvest operations, in particular fast
cooling. Zerbini et al. (1986) reported that polyethylene
(PE) wrapping allowed best quality preservation of 'San
Pietro' figs but only if the fruit was cooled within 1 hour
after picking. If PE wrapping was done after a 4 or 8
hour cooling delay, the fruit demonstrated poor quality
(appearance, aroma, liquid leakage) in subsequent stor-
age (Zerbini et al., 1986). It should be noted that the
cooling of produce should be performed before plastic
packaging, otherwise the film barrier would hinder heat
exchange.

O 2 + 17% CO 2 for storage times of 31, 31, and 19 days,

respectively. Decay incidence was reduced and delayed by
the CA treatment in the three tested cultivars. In 'Kadota,' a
yellow skin cultivar, CA reduced the “off color” incidence.
Transportation in elevated CO 2 atmosphere was pro-
posed by Colelli (1995) for fig distribution, similar to the
practice widely used with strawberries. However, the com-
mercial use of CA technology with figs is relatively limited
(Kader, 2003).
For future research, commercial and practical applica-
tion of CA packaging in the fresh fig industry should be
attempted. Therefore optimal atmosphere composition for
fresh fig preservation should be determined, especially af-
ter taking into account cultivar peculiarities, ripening stage,
and other factors (e.g., ethylene presence).

FIG PROCESSING AND PROCESSED PRODUCTS
The major form of processed figs is the dried figs. Some
fruit is made into jam, paste for use in making fig bars,
and culinary applications (baked goods, pastries, and fruit
salads). Only a small portion of figs production is canned.
Owing to the extreme perishability of fresh fruit, for cen-
turies, the processed (mainly dried) product has been the
major form of fig available to the consumers.
Turkey has a share of about 50-55% in dried fig pro-
duction (Table 24.3) and 52-58% in fig exports. A portion
close to the total of fig production (85-90%) is exported.
Although the number of countries importing Turkish figs
is increasing, more than 70% is sent to the EU markets
(Table 24.4).

Modified atmosphere packaging
Packaging in plastic film, with appropriate moisture and O 2
barrier properties, is a practical way to realize the potential
of modified atmosphere packaging (MAP) for improving
fruit's keeping quality. The MA generation inside the pack-
ages is either due to fruit respiration alone (Neves et al.,
2002; Hernandez Mendez et al., 2003) or aided by package
flushing with CO 2 ,N 2 , or gas mixtures (Mathooko et al.,
1993; d'Aquino et al., 1998; Park and Jung, 2000), or fur-
ther modulated by adding a CO 2 -releasing agent such as
dry ice (Rodov et al., 1998). Absorbers of CO 2 , ethylene,
or moisture were also used in fig packages (Rodov et al.,
1998; Matteo et al., 1999). In addition to modification of O 2
and CO 2 concentrations, high RH inside plastic packages
reduced weight loss of the fruit (Zerbini et al., 1986; Piga
et al., 1995; Hernandez Mendez et al., 2003; Lima et al.,
2005).
However, any plastic packaging does not automatically
guarantee the improvement of fig quality. For example, the
MA advantages for 'Tiberio Breba' storage were achieved
by packaging in bi-oriented polypropylene but not in other
film types (Hernandez Mendez et al., 2003). Low-density
polyethylene (LDPE) of 22 μm thickness was the best
packaging material for preservation of 'Roxo de Valinhos'
figs in a trial that included four LDPE samples from 6 to
22 μm thick (Neves et al., 2002). The 'Niedda Longa' figs
wrapped in heat-shrinkable polyolefin or in polyvinylchlo-
ride (PVC) films demonstrated slight off flavor and high de-
cay incidence (Piga et al., 1995). Enhanced fruit softening
was observed in MA packages during marine transportation
of 'Brown Turkey' figs as compared with regular cartons
(Rodov et al., 2002).

Dried figs
Fruit-growing conditions are important for the quality of
the dried product. In particular, Aksoy and Anac (1994a)
reviewed the effects of climate, tree shape, irrigation, and
fertilization on the quality of dried 'Sarılop' ('Calimyrna')
figs. Similarly, the survey conducted by Bulbul et al. (1998)
in the major area of dried figs production in Turkey revealed
cultural practices as an important factor affecting the dry
product quality. Extension programs and advisors' activ-
ities were presented as a way to improve the dried figs
quality.
The main variety for drying is 'Sarılop' ('Calimyma')
both in Turkey and in California. It is a variety that is
favored in all fig producing countries for its quality, is grown
only in the Ku¸ uk and Buy uk Menderes river basins in
the Aegean region in Turkey. In recent years, there has
been an increasing interest in exotic fruits in the world
markets. Table figs are accepted as exotic fruits in western
and northern European countries, where they cannot be
cultivated (Polat and Caliskan, 2008).