Research on the CA storage of fig cv Bursa Siyahi

Abstract

There is a close relationship between the fig, one of the exotic fruits, reaching the consumers' table with a high quality and the conditions of storage and transportation. This study was carried out in order to increase transportation life of the fresh fig. Furthermore, four different CO2:O2 concentrations (including a control) were used, at 0 °C and 90–95 % RH, to determine optimum CO2 and O2 levels during CA storage of the fig. Fig samples were taken out, at different periods, during CA storage of 40 days. Physical analyses such as weight loss (%), flesh firmness (lb/inch2) flavour and aroma were carried out as well as chemical analyses such as respiration rate (mg/CO2/Kgh), water soluble solids (%), titratable acid (g/100 ml), pH, invert and total sugars (g/100 g), vitamin C (mg/100 g), carotene and chlorophyll (mg/l). Consequently, it has been determined that Fig "cv. Bursa Siyahi" can be stored for 4 weeks at 0 °C and 90–95 % RH with CO2:O2 ratios of 3:3 and 5:5.