RESEARCH ON THE CA STORAGE OF FIG CV. BURSA SIYAHI

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.

International Symposium on Postharvest Treatment of Horticultural Crops

R. Türk, A. Eris, M.H. Özer, E. Tuncelli, J. Henze

https://doi.org/10.17660/ActaHortic.1994.368.99